Improved version of Supo Decoction

Improved version of Supo Decoction

Introduction:

"Supo soup" is actually Russian borscht, and Supo is the transliteration of Russian "soup". Because of historical and cultural reasons, many people in Harbin like this kind of soup very much. Supo soup is also very popular in Harbin. Another interesting saying is that Supo soup, as the name suggests, is the soup from the former Soviet Union laomaozibo. Supo soup is a kind of soup that I used to drink since I was a child. My mother can cook it with tomatoes, potatoes, turnips and bone soup. It tastes delicious and rich. I didn't like potato and turnip, so I chose my own materials and made an improved version of Supo soup

Production steps:

Step 1: soak in water for 1-2 hours.

Step 2: soak in water for 1-2 hours.

Step 3: skim the blood foam with a filter after the water is boiled.

Step 4: after skimming the foam for the first time, the foam after boiling for the second time is basically white, and there is a lot of oil. At this time, skimming the foam gently can make the oil stay in the soup more delicious.

Step 5: cut the scallion into large pieces, ginger into large pieces, garlic into a whole slice, skim off the foam and put the above materials in the pot. During the waiting period, I like Flammulina velutipes, tomatoes and lettuce, and cut the Flammulina velutipes into pieces.

Step 6: after 15 minutes, remove the ginger, leave the scallion and garlic to continue cooking, so as to remove the fishiness and not leave ginger flavor in the soup.

Step 7: in another 15-20 minutes, pick out the scallion and garlic and throw them away. After that, you can add tomatoes, Flammulina velutipes and lettuce in the pot and continue to stew. At the same time, add appropriate amount of salt.

Step 8: after the dish is cooked, you can take it out of the pot. Add a little monosodium glutamate when you take it out.

Materials required:

Pig bone: right amount

Flammulina velutipes: right amount

Lettuce: moderate

Tomatoes: right amount

Note: 1. Compared with spareribs, Banggu and Fangu are more suitable for making soup, and the soup is milky. 2. The nutrition in the Banggu can be completely boiled out and dissolved in the soup by boiling it in cold water. 3. The filter spoon in the picture is especially recommended, with very dense mesh, which can basically skim the foam very clean without removing the nutrition. 4. My personal experience is that I often take out the bone soup before putting the vegetables Put a bowl in a fresh-keeping box and refrigerate it in the refrigerator. If you need bone soup next time, you can use it directly

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet and sour