John Myers
Sour Chinese Soup with Mett À La Papa
The perfect sour chinese soup with mett à la papa recipe with a picture and simple step-by-step instructions.
- 300 g Thuringian Mett
- 1 Carrot approx. 100 g
- 1 Onion approx. 100 g
- 1 piece Leeks approx. 100 g
- 0,5 Red peppers approx. 100 g
- 1 piece Celery approx. 100 g
- 1 pack Glass noodles 100 g
- 1 piece Ginger the size of a walnut
- 1 Large clove of garlic
- 2 tbsp Oil
- 1 bag Hot and Sour Soup (Here: Asian Home Gourmet / Asia Shop)
- 1200 ml Clear broth (6 teaspoons instant)
- 4 tbsp Sweet soy sauce
- 1 tbsp Sugar
- 1 tbsp Light rice vinegar
- 1 tbsp Cornstarch (here: Mondamin)
- Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 mm thick) with the knife. Peel the onion, cut into eighths and cut into wedges. Clean and wash the leek and cut into lozenges. Clean and wash the peppers and cut into small diamonds. Peel the celery, cut into thin slices and then cut into small diamonds. Soak glass noodles in boiling water, drain and cut with kitchen scissors. Peel and finely dice the ginger and clove of garlic. Fry the mince in a wok with oil (1 tbsp) until crumbly and slide it to the edge of the wok. Add oil (1 tbsp) and gradually add the vegetables (ginger cubes, garlic clove cubes, onion wedges, carrot blossoms, celery diamonds, paprika diamonds and leek diamonds) and stir-fry. Deglaze / pour in the broth and add the glass noodles. Add the seasoning mixture (1 bag of hot and sour soup) and ket-chup manis (4 tbsp), sugar (1 tbsp) and light rice vinegar (1 tbsp) and simmer for about 8-10 minutes. Finally, stir the cornstarch in a little cold water and mix it into the soup, bring to the boil briefly and serve the soup hot.
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