Beetroot Vegetables in a Chinese Herbal Pork Broth

by | Dec 12, 2023 | Featured, Featured Articles, Headline | 0 comments

Soup Name:

Beetroot Vegetables in a Chinese Herbal Pork Broth

Traditional Chinese Name:

紅菜頭集菜湯 (hóng cài tóu jí cài tāng)

Nature:  Neutral in nature

Taste: Sweet and savory

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Beetroots turn the soup into this amazing bright red colour, which does reflect the bright taste of the soup!

I use simple vegetables such as potatoes, tomatoes to keep it clean tasting with pork bones and minimal herbs.

This combination is slightly sweet, a bit tart, and deliciously savory.  It makes for a great meal and can be serve with rice.  I will also eat the pork bones dipped in soy sauce!

Overall, this soup is quite neutral as all the vegetables and even the herbs are neutral in nature.  You can use this with chicken bones if you’d like and change up the vegetable mix to consider adding:

  • carrots
  • celery
  • corn
  • chayotes (are also a nice touch) 

 

What’s involved?

Prep time: 30 mins

Cook time: 120 minutes 

Total time: 150 mins

Serves: 8 bowls

Ingredients

  • 1 pound of fresh pork bones
  • 1 bunch of fresh beetroots 
  • 2 fresh potatoes
  • 3 fresh tomatoes
  • 10 dried scallops
  • 3 dried sugar dates
  • 5 dried Chinese yam
  • 1 handful of unsalted processed cashews (raw are also OK)
  • 2L of water

Cooking Instructions

  1. In a pot of cold water, add in your fresh pork bones and bring to a boil on high heat.  When the water boils and you see brown foam rise to the top, you can drain, rinse, and set aside for your soup later.
  2. Cut up your vegetables into edible sizes.  I tend to keep the potatoes a bit larger so that they have buffer to disintegrate a bit and still be large enough to scoop out.
  3. In your soup pot, add a bit of oil and fry the potatoes on medium heat until the edges are a lovely golden brown.  This will bring a beautiful fragrance to the soup and allow the potatoes to stay together better as the soup boils.
  4. Once the potatoes are nicely browned, add in your water and then drop in your herbs and bones.  Cover and let that come to a boil.
  5. Once the water boils, I will add in all the remaining vegetables (including optional cashews) and then cover and lower the heat to a low-med and all that to boil for another 1.5 hours.
  6. Serve and enjoy!

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