Just in time for Thanksgiving, this soup makes good use of some fall harvest vegetables. It has a sweet taste that develops into a surprisingly pleasant tartness. This soup may be served hot or chilled and is evocative of that Lithuanian favorite: Boiled Eggs Pickled in Beet Brine.
Mix 1/2 cup of cranberry sauce, one sliced onion, one cup of chopped cabbage, and 6
cups of cold water in a saucepan and boil for twenty minutes, stirring occasionally. Add 1/2 cup of bouillion, one cup of chopped cooked beets, one teaspoon of salt, and one tablespoon of sugar. Heat through.
Put two tablespoons of sour cream in each soup plate. Pour in soup, but not directly over the sour cream. Garnish each plate with 3 or 4 wedges of hard-boiled egg.
The Review :
Our panel of judges went to the test kitchens and came back with this report:
The Mister He stared at it for a while, and then carefully sampled some. He only ate it because he did not realize it had cabbage in it until it was too late. He finished the serving and ran out of the room before he could be offered a refill.
The College Man "Mom, did you know an egg fell into my soup?"
The Teen Queen Although she was attracted to the lovely shade of pink that the white of the egg took on, she declined to participate.
The Cook This is a very nice soup. When I served it, I put the sour cream towards the side of the plate, and then fanned out the boiled egg wedges from it. I also served one bowl with the egg diced and sprinkled around - that was easier to eat, but not as attractive. Imagine this cranberry soup served up in Stangl's Garland pattern. Garland was one of the Christmas patterns produced and you can see the poinsiettea influence in the hand-painted flowers.
It makes a beautiful background for this soup.
I recommend this soup and give it A for taste, A+ for appearance and B+ for ease of preparation. Pencils down.