Old Cucumber and Carrots in Pork Broth
Another soup for the damp, wet spring season! You’ll find a recurring theme within Spring soups, mainly consisting of an assortment of beans and certain vegetables that are diuretic. This is a simple soup with a pretty strong “bean” taste – so use less beans if it’s for kids. Mine found it a bit too “beany” and didn’t really like it that much. Consider adding corn to sweeten it up, but the adults lapped it up. It’s an easy to drink soup that is excellent for our health during this time of the year, especially when it’s wet and humid. You can also use chayotes, onions and fish for variation.
Soup Name: Old Cucumber and Carrots in Pork Broth
Traditional Chinese Name: 老黃瓜胡蘿蔔湯 (lǎo huáng guā hú luóbo tāng)
- In a small pot of boiling water, blanch your pork for 5 minutes. Scoop out and rinse of any excess foam.
- Start boiling your soup water.
- Prepare old cucumber and carrots. Keep the peel for the old cucumber to prevent disintegration.
- Soak the dried tangerine peel in warm water for 5 minutes and with a sharp knife, scrape the outer peel (where it’s darker in color) to remove the outer layer of the skin (which is most bitter).
- When you soup water boils, add all the ingredients together
- Boil on high for 30 minutes and reduce to a medium boil for another 1.5 hours.
- Salt to taste – enjoy!
Tags: carrots, old cucumber