Beetroots and vegetables in a Chinese pork bone soup
Soup Name:
Beetroot and Vegetables in a Chinese Pork Bone Soup
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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This is one of my daughter’s favorite soup! Red beets (or beetroots) with vegetables in pork broth. She will request this for it’s smooth and slightly sweet flavor.
The great thing about this soup is:
- that is eats like a meal! Serve with rice and it’s perfect with both a healthy mix of vegetables and delicious, falling off-the-bone meats
- that you can make this in 30 minutes!
- it sets a base for a variety of changes and additions to the soup based on your preference and flavor profiles!
What’s involved?
Prep time: 15 mins
Cook time: 20 minutes on the stove top + at least 30 minutes in the thermal cooking pot
Total time: 65 mins
Serves: 8 bowls
Ingredients
- 3 pounds of fresh pork bones
- 2 fresh large beetroots
- 2 fresh potatoes
- 1 fresh carrot
- 4 ribs of fresh celery
- 10 dried scallops
- 6 dried red dates
- 15 dried goji berries
- 1 handful of salted cashews
- 3L of water
Cooking Instructions
- Start boiling your soup with the thermal inner pot and 3L of water first.
- Let’s blanch the pork bones first! In a pot of cold water (separate pot from your soup pot), add in the pork bones and set it on high heat on the stove. Add a bit of salt (to reduce the boiling point of the water) and bring your pork bones to a boil. Let that boil for about 5 minutes until you see a layer of brown foam on top.
- Pour out the
- Start boiling your soup with the thermal inner pot and 2L of water
- Let’s blanch the pork bones first! In a pot of cold water (separate pot from your soup pot), add in the pork bones and set it on high heat on the stove. Add a bit of salt (to reduce the boiling point of the water) and bring your pork bones to a boil. Let that boil for about 5 minutes until you see a layer of brown foam on top.
- Pour out the pork bones water in the sink (be careful it’s hot!) and I will usually rinse in warm water a few times getting rid of as much of the foam and debris as possible.
- You can prepare your vegetables as the soup water boils.
- Peel and cube the potatoes (quite large as some may disintegrate into the soup)
- Peel and cube the red beets into bite-sized pieces.
- Peel and slice your carrots into bite-sized pieces.
- I will devein the celery as best as I can and chop into bite-sized pieces.
- Once the soup water boils, add in your blanched and washed pork bones, vegetables, and Chinese herbs (dried red dates, dried scallops, dried goji berries)
- Allow that to boil for 20 minutes on medium heat covered.
- At this point, I’ll add salt and the cashews and let that boil for another 5 minutes before dropping it into the outer thermal pot to cook on its own (as I needed to go out)
- Let that sit for at least 30 minutes before serving (the longer the better and more flavorful!).
- Serve and enjoy!
Equipment you’ll need
My favorite pot is the thermal soup pot. It’s energy efficient and saves me both time and effort! You can follow this post on “How to cook with a thermal pot“
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for stews and soups!
This oil scooper is amazing for pre service oil and debris removal!
This is such a fun salt wand shaker to use! I seriously use it for everything! I am literally MAKING MAGIC!!
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