Subotang
Overview
The weather is cold and the air is dry. Make more of this soup for your family. Make a hot pot of this soup. The elderly and children love to eat it. It is sweet and sour, and is an appetizer for meals. It is most suitable for autumn and winter. There is no burden on the spleen and stomach for digestion. It can also produce fluid and quench thirst, moisten the lungs and remove dryness. My family cooks a pot every three days, and every time it is served to the table, there is no soup left.
Tags
Ingredients
Steps
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Soak the kohlrabi and tomatoes in light salt water for 10 minutes, then wash them. Peel and wash the potatoes.
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Add an appropriate amount of water to the pot, boil the kohlrabi and blanch it until the color turns green, take out the cold water and set aside.
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Use a knife to make cross marks on the surface of the tomatoes. Add an appropriate amount of water to the pot. Boil the tomatoes under boiling water and scald them to peel them. You don't need to peel them.
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Cut the blanched tomatoes into strips, cut the potatoes into strips, shred the kohlrabi, peel and wash the green onions and chop them finely.
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Add an appropriate amount of oil to the wok, sauté the chopped green onions, add the tomatoes and stir-fry until a rich soup comes out.
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Add shredded kohlrabi and potato strips and stir-fry.
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Add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for 3 to 5 minutes. If you like soup, you can add a little more water and more tomatoes to make the soup richer in color.
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Add salt, sugar, pepper, and mushroom powder to taste. If you feel that the soup is not rich enough, you can add some tomato paste to taste. I didn't add tomato sauce, I like the original flavor, it's very delicious.
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When it comes out of the pan, sprinkle some coriander on it to make it taste better. You can also add some sesame oil if you like. I drink this soup all the time at home, and I have to make a little more every time. If I make less, it won’t be enough.
