Turnip soup is a soup that many people love and is essential in every meal due to its delicious flavor and many uniquely creative variations. What are you waiting for? Let’s get cooking with TasteVN to learn 2 ways to prepare turnip soup with bones and turnip soup with carp right below!
1. Turnip soup with bones
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Turnip Soup with Bones For 4 people
Pork bones 500 gr Turnip 2 pieces Carrot 1 piece Tomato 2 pieces Shallot 1 piece Cilantro/green onion A little Cooking oil 2 tablespoons Fish sauce 1 tablespoon Seasoning powder 2 tablespoons Seasoning granules 1/2 tablespoon Salt A little
How to choose fresh ingredients
How to choose fresh pork bones
- To buy good pork bones, you should look for bones that have a natural pinkish-red color. When you press your finger into the meat, it should have a certain degree of elasticity.
- You should choose pork bones that are of moderate size; if they are too small, they are often from young pigs, have less meat, and do not provide sweetness when cooked.
- You need to avoid buying pork bones that are purple, have a strange odor, or are leaking fluid because those are signs that the bones have been stored for too long and are no longer fresh.
How to choose delicious, quality carrots
- To buy fresh carrots, you should select those with shiny orange skin, smooth and without any unusual tiny spots or wrinkles.
- When you pick up the carrots, they should feel firm, be of moderate size, and have fresh green tops, indicating they are fresh carrots.
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Additionally, you should limit buying carrots that have wilted tops, are overly bruised, or are detached from the body, as these are carrots that have been stored for too long and should not be eaten.
How to make Su Hao soup with pork bones
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Prepare the ingredients
For the pork bones, rinse them briefly in diluted salt water, then wash them again with clean water and cut them into bite-sized pieces.
Peel the su hao and carrots, rinse them clean, and cut them into long strips about the thickness of two fingers. Rinse the tomatoes and cut them into wedges, while the shallots should be peeled and sliced thinly.
Trim the roots off the green onions and cilantro, wash them clean, and chop them finely.
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Sauté the pork bones
You place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add the cleaned pork bones, stirring well.
Then, add 1 tablespoon of seasoning powder, 1/2 tablespoon of seasoning granules, and 1 tablespoon of fish sauce, stirring well to let the pork bones absorb the seasoning.
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Cooking the Soup
When the meat is firm, pour in 2 liters of water and the shallots, cover and simmer for about 25 – 30 minutes until the bones are tender.
Once the bones are tender, open the lid, add the carrots, kohlrabi, and tomatoes. Then, add 1 tablespoon of seasoning powder and cook for about 10 minutes.
Finally, adjust the seasoning to your taste, add the green onions and cilantro, and then turn off the heat.
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Finished Product
So you have completed the kohlrabi soup with bones. The sweet broth combined with the fresh, crunchy carrots and kohlrabi, along with the tender pieces of meat infused with the tangy flavor of tomatoes promise to deliver a soup that you’ll love.
2. Kohlrabi Soup with Carp
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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Carp and Kohlrabi Soup For 4 people
Carp 1 fish (about 1.5 kg) Kohlrabi 2 pieces Tomato 3 pieces Turmeric 1 root Onion 1/2 root Shallot 2 roots Green onion/ Vietnamese coriander/ dill 1 small amount Fresh chili 1 piece Fish sauce 1 tablespoon Soy sauce 1 tablespoon Cooking oil 2 tablespoons Vinegar 3 tablespoons Common seasoning 1 small amount (Salt/ sugar/ ground pepper)
How to Choose Fresh and Delicious Carp
For live fish
- You should choose carp that are long and appear slimmer than farmed carp, with a uniform shape from head to tail, and bright scales without dark spots, as these are the good carp.
- You should avoid choosing fish with a bloated belly, as they may contain a lot of fat, fish eggs, or large intestines, as these fish are often less meaty.
For pre-prepared fish
- You should prioritize choosing fish that have just been cut by the seller from live fish and only select pieces that have the body attached to the head.
- You can easily observe the freshness through the head of the fish. If the head still has fresh blood, does not have a foul smell, and is not slimy from being left out too long, it is fresh fish worth buying.
- When you observe that the flesh of the fish body has good elasticity, looks firm, not soft, and maintains its color, it indicates fresh carp.
How to make Carp and Kohlrabi Soup
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Prepare the ingredients
Clean the carp by removing the gills, scraping off the scales, cutting the fins, then rinsing it with water, and slicing it into bite-sized pieces to drain.
Peel the kohlrabi, keep the young leaves, wash them clean, and cut them into bite-sized pieces, while the tomatoes should be cut into wedges.
Peel the fresh turmeric, wash it clean, slice it thinly, then pound it in a mortar until finely crushed. Remove the roots from the green onion, Vietnamese coriander, and dill, wash them clean, and chop them finely.
Peel the onion and shallots, then chop them finely.
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Marinate the fish
Add 1 spoon of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of salt into a bowl of crushed fresh turmeric, and stir well. Then, add 1 teaspoon of sugar, 1 teaspoon of pepper, and 3 tablespoons of vinegar, mixing until dissolved.
Next, place the fish on a large plate, pour the prepared seasoning mixture over it, and marinate for about 15 minutes.
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Sauté the side ingredients
You place a pot on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add the chopped onion and shallots to sauté until fragrant.
After that, add the tomatoes and kohlrabi, season with 1/2 teaspoon of salt, and stir well for about 5 minutes.
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Cook the soup
When the kohlrabi has absorbed the salt, pour 2 liters of water into the pot. When the water boils, add the fish, the marinating liquid, and the kohlrabi leaves, and cook for about 15 minutes until the fish is cooked.
Finally, add the dill, green onions, and cilantro that have been chopped, then turn off the stove.
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Finished Product
You just need to scoop the soup into a bowl to enjoy the delicious and nutritious chayote and carp soup. The carp meat is tender and sweet, evenly infused with spices, fragrant with turmeric combined with fresh and crispy chayote, the sourness of tomatoes, and the unique flavors of dill and Vietnamese coriander promise to bring you and your family an attractive soup dish.
How to Choose Fresh and Delicious Chayote
- To buy good chayote, you should choose those with a medium size, bright light green color, and no signs of worms or bruising on the skin. They should not be too large or too small; when held, they should feel heavy and firm.
- If it feels heavy, firm in hand, and has no foul smell or chemical odor, then it is fresh and clean chayote.
- You should avoid buying chayote with shiny skin and unusually dark green or pre-peeled, as they may have been soaked in chemicals and growth stimulants to maintain freshness longer.
How to Choose Good, Non-Damaged Tomatoes
- To buy good tomatoes, you should choose those that are bright red, uniformly colored, intact, plump, and without small blemishes.
- You should pick tomatoes that still have fresh stems attached tightly to the top, as these are usually tree-ripened tomatoes.
- Naturally ripened tomatoes typically have a mild fragrance, while those that have been artificially ripened have no pleasant smell.
TasteVN hopes that with the 2 ways to cook kohlrabi soup shared above, it has helped you add a delicious yet nutritious soup dish to treat your family!
