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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine cabbage, tomatoes, puree, water, butter, juice, sugar and salt in a large kettle. Cover and simmer for 45 minutes. Beat egg yolks and sour cream in a small bowl. Gradually add 1 cup of hot soup into egg mixture. Stir contents of bowl gradually into soup kettle. Remove from heat and stir constantly to prevent eggs from curdling. Makes 10 to 12 servings.