Supo Tang is actually Russian borscht, and supo is a transliteration of Russian "soup". Due to historical and cultural reasons, many people in Harbin like this soup very much. Supo soup is also very popular in Harbin ~ There is also an interesting saying that Supo soup, as the name suggests, is a soup from Lao Maozi Bo of the former Soviet Union
Supo soup is a kind of soup that I have often drunk since I was a child. My mother would add tomatoes, potatoes, and kohlrabi to make it with the bone soup. The taste is very delicious and rich. I didn't like potatoes and kohlrabi, so I chose my own ingredients and made a modified version of supo soup ~
Improved version of supo soup
By ElvaGoyette
Recipe Recommendations
- pork bone appropriate amount
- Flammulina velutipes appropriate amount
- lettuce appropriate amount
- tomatoes appropriate amount
- sweet and sour
- cook
- an hour
- simple
Steps for Improved version of supo soup
1
Cut stick bones or fan bones and soak in water for 1-2 hours.
2
Cut stick bones or fan bones and soak in water for 1-2 hours.
3
After the water boils, use a strainer to skim off the blood foam.
4
After skimming off the blood foam for the first time, the foam after boiling for the second time is basically white and contains a lot of oil. At this time, you can gently skimming off the foam on the surface, and the oil will taste more delicious when left in the soup.
5
Cut the green onions into large pieces, cut the ginger into large pieces, and form a whole piece of garlic. Skim off the floating foam and put the above ingredients into the pan. During the waiting period, I like Flammulina velutipes tomatoes and lettuce, and remove the roots of Flammulina velutipes and cut the tomatoes into slices.
6
After 15 minutes, remove the ginger first, leave the onions and garlic cloves and continue to cook. This will not only remove the fishy smell, but will not leave the ginger flavor in the soup.
7
After another 15-20 minutes, pick out the green onions and garlic cloves and throw them away. After that, you can add tomatoes, mushroom and lettuce to the pan and continue to stew, while adding appropriate amount of salt.
8
After the vegetables are cooked, they can be taken out of the pan. Add a little MSG when taking out of the pan.Improved version of supo soup Make Tips
1. Compared to ribs, marrow bones and spine bones are more suitable for making soup, and the broth turns milky white.
2. Placing the bones in cold water allows the nutrients inside them to be fully extracted and dissolved into the soup.
3. I highly recommend the skimmer shown in the picture; the mesh is very fine, which allows for skimming the scum very cleanly without scooping out the nutrients.
4. My personal tip is to often scoop out a bowl of the broth into a storage container and refrigerate it after it is cooked but before adding vegetables, so you can take it out directly for use the next time you need bone broth.