The day after Christmas, it was very cold outside and my family are asking about having a bowl of hearty soup. The red soup is one of our favorite soup and we used to eat it in Indonesia. This soup is great comfort food in winter time. Thanks to Buna, who taught me how to make this Dutch red soup. It is called red soup because of the color (red) that it gets from the tomato paste. The soup got the smokiness from the smoked bacon and sweetness from corn, carrot, and chicken broth. Who could resist elbow macaroni which looked so cute in the soup. Kathleen really enjoys eating this soup with toasted French baguette with Parmesan cheese on top.
Ingredients
Ingredients
- 1 Lb of ground pork
- Minced garlic
- Smoked bacon, sliced thinnly
- Shredded carrot
- 1 can of sweet kernel corn
- 5 links of Wiener, quarted and sliced
- 2 handfull of raw elbow macaroni
- 1 can of chicken broth
- 2 cans of water
- Tomato paste
- chicken boullion
- Salt and MSG
- Corn starch and water for thickening
- Green onion/parsley for garnish
How
- In a pot, brown the bacon.
- Add minced garlic and ground meat until change color.
- Add the Wiener
- Add the chicken broth, water, tomato paste, and macaroni.
- Reduce the heat to medium and simmer for 30 minutes.
- Add salt, MSG and chicken boullion to taste.
- Add Corn and shredded carrot.
- In a separate bowl, stir corn starch and water, pour into the soup to your taste for thickening.
- Garnish it with chopped gren onion.
