Sour Spicy Soup (Beijing Soup)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 tablespoon, heaped vegetable stock, clear, instant
- 800 g minced meat
- oil
- 1 bunch spring onion (s)
- 4 medium carrot (s)
- 2 large onions
- 6 medium tomato (s)
- soy sauce
- Rice vinegar
- 1 small Glass mu-err mushrooms
- 1 jar bamboo shoot (s)
- 4 egg (s)
- Sauce thickener
- 1 tube tomato paste
- Sambal Oelek
- tomato ketchup
- sugar
- salt
Print Recipe
Pin Recipe Instructions
- Clean the spring onions, clean and peel the carrots, wash the tomatoes, peel the onions. Chop everything very finely or chop in a blender or Thermomix. (Thermomix: 7 seconds / level 5)
- Fry the minced meat well in a little oil, then add the chopped vegetables to the pan. Add about 1/2 glass of water, then add 6 tablespoons of tomato paste and 3 teaspoons of sambal oelek to the pan, stir well and bring to the boil briefly.
- Put 2 liters of water in a large saucepan and bring to a boil. Then stir the 4 eggs into the water with a whisk and add the instant stock. Cut the Mu-Err mushrooms into small pieces (approx. 2 x 2 cm) and add to the broth, then add the pan and the bamboo shoots to the pot.
- Carefully season the soup with soy sauce, rice vinegar, tomato ketchup, salt, sugar, tomato paste, instant broth and sambal oelek until it tastes delicious and sour and hot. Thicken with a sauce thickener.
- Bring everything to the boil again while stirring and then enjoy.
- Good Appetite!
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