2 cans cold water, just to dilute the flavor
this post was submitted on 24 Aug 2026
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canned soup is usually concentrated, especially way back then they wouldn't have bothered with ready to eat soup.
My first guess is that the acid in the lemon and sour cream must be a key ingredient, it will "cook" the other ingredients in the fridge.
Similar to what is done with cole slaw or when you put lemon on raw fish.
no the truth is you don't need to cook any of that
oxidation is oxidation
Like a ceviche
I guess at least it doesn't have an inordinate amount of mayonnaise in it?
what if you added gelatin and put it in molds and then layered them with a gallon of mayo?
actor man's recipe for soup:
- get a can of soup
My first thought is that this would be very bitter, is the "green pepper" a capsicum, or like, a green chili pepper? Capsicum in soup has only ever turned out awful for me.
There are no macros in this.
To be fair, it's only a starter(ek)
That sounds delightful (dreadful)
i feel like this could have called this plomeek soup. lol