Hot and Sour Vegetable Soup
Ingredients:
- Cooking oil 2 tbs
- Lehsan (Garlic) chopped 1 & ½ tbs
- Adrak (Ginger) chopped 2-3 tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Hara pyaz (Green onion) white part ¼ Cup
- Fresh mushrooms sliced 6-7
- Gajar (Carrots) julienne ½ Cup
- Shimla mirch (Capsicum) julienne ½ Cup
- Baby corns ¼ Cup (optional)
- Matar (Peas) ¼ Cup
- Band gobhi (Cabbage) shredded 1 Cup
- Water 2.5 liters or as required
- Kali mirch powder (Black pepper powder) 2 tsp
- Namak (Salt) ½ tbs or to taste
- Dark soy sauce 1 & ½ tbs
- Lemon juice 3 tbs
- Sirka (Vinegar) 1-2 tbs
- Sugar ½ tbs
- Cornflour 4 tbs or as required
- Water ½ Cup or as required
Chili oil:
- Cooking oil ¼ Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Lal mirch (Red chilli) crushed ½ tbs
- Allspice powder ¼ tsp
- Hara pyaz (Green onion) chopped
Directions:
In a pot, add cooking oil, garlic, ginger, green chili & mix well for 1 minute.
Add green onion white part, mix well & sauté until translucent.
Add mushrooms & fry for 2 minutes.
Add carrots, capsicum, baby corns and peas, mix well & cook for 2 minutes.
Add cabbage & mix well.
Add water, black pepper powder, salt, mix well and bring it to boil, cover & cook on medium low flame for 8-10 minutes.
Add dark soy sauce, lemon juice, vinegar, sugar, mix well & cook for 2-3 minutes.
In corn flour, add water and mix well.
Now add dissolve corn flour, mix
well and cook until desired consistency.
Prepare Chili Oil:
In small frying pan, add cooking oil, red chili powder, red chili crushed and allspice powder, mix well and simmer on low flame until aromatic.
Pour prepared chili oil and garnish with green onions leaves & serve!
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