Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sour vegetables soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sour Cream Vegetable Soup Sour Cream Vegetable Soup. Hot and sour vegetable soup is one of my favourite dishes. Spicy, tangy, and chock-full of vegetables, it's also a breeze to make.
Sour vegetables soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Sour vegetables soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook sour vegetables soup using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sour vegetables soup:
- Get 100 g cabbage
- Get 100 g soy beans sprout
- Prepare 50 g long beans
- Get 1 corn
- Get 1 tomato
- Get 1000 ml water
- Prepare Spices :
- Take 3 cloves garlic
- Take 5 small red onions
- Get 3 large chilis
- Make ready 1 small chili
- Take 1 cundlenut
- Take 1 tsp shrimpaste
- Make ready to taste Salt & Sugar
- Get 2 sheets bay leaf
- Take 2 cm Galaga
- Make ready 3 pcs young tamarind
Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Top each serving with sour cream, cheese and crumbled bacon. Now it's time to add the sour cream, which adds zip and zest to the soup. Sunny let hers sit at room temperature so the sour cream can melt in right away and get nice and velvety.
Instructions to make Sour vegetables soup:
- Grinding all spices except galaga, tamarind and Bay leaf
- Prepare all ingredients
- Boil water, corn and spices till corn soft.
- Add all vegetables and cook till soft.
- Add tomato.. cook for 3 minute.
- Serve
I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil.
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