Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, hot and sour soup with cabbage stalks. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Hot and Sour Soup with Cabbage Stalks I just made this, and my family loved it. It's better not to overcook the Chinese cabbage so that you can enjoy the texture, and it's delicious. Add onion, and saute until soft.
Hot and Sour Soup with Cabbage Stalks is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Hot and Sour Soup with Cabbage Stalks is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have hot and sour soup with cabbage stalks using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hot and Sour Soup with Cabbage Stalks:
- Get 3 Chinese cabbage stalks
- Prepare 1 dash Carrot
- Take 50 grams Ground chicken or pork (or ham)
- Prepare 2 tsp ★Chicken stock granules
- Get 1 1/2 tbsp ★Soy sauce
- Get 2 tbsp ★Vinegar
- Take 1 dash ★Salt and pepper
- Make ready 1 tbsp Katakuriko
- Get 1 Egg (beaten)
- Take 1 Ra-yu
- Get 1 Scallions (for garnish)
The chicken and cabbage are added to make this yummy soup more filling. Borscht (English: / ˈ b ɔːr ʃ, ˈ b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. It's soup weather, and I want to share one of my favorites: a rich, savory turkey (or chicken!) broth, spiked with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage.
Instructions to make Hot and Sour Soup with Cabbage Stalks:
- Cut the Chinese cabbage into 4 cm lengthwise and 5 mm width. Cut the carrot into thin strips so that it cooks through quickly. Match the length with the Chinese cabbage. Dissolve the katakuriko in double the amount of water.
- Put the ground meat into a pot, and stir-fry over medium heat using chopsticks. When the colour of the meat has changed, add the Chinese cabbage and carrot, and briefly stir-fry.
- Pour in 700 ml of water. When it starts to boil, skim off the scum, and simmer for about 3 minutes. Add the ★ seasonings, and adjust the taste. Add the katakuriko dissolved in water to thicken.
- Swirl in the beaten egg little by little, and drizzle a few drops of ra-yu spicy chili sesame oil. Sprinkle scallions for garnish, and it's done.
- Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce.
It's hot and sour, delicious yet simple, hearty yet light — everything you want right now. In large skillet, fry bacon. cup grease. Garnish the sour cream and sprinkle on some red. instead of caraway seeds. In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder.
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