Burmese Chinese Spiced Beef Soup

Ingredients

In this adaptation, we have incorporated Burmese and Chinese spices and flavors into the traditional Azerbaijani Kurban chorba. The original dish typically includes lamb or beef, vegetables, and herbs. However, we have modified the spices and seasonings to reflect the Burmese and Chinese culinary traditions. The result is a fusion soup that combines the best of both cuisines. We alse have the original recipe for Kurban chorba, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef slices to the pot and cook until browned.
3. 3.
   Stir in the turmeric powder, Chinese five-spice powder, and chili flakes. Cook for another minute to toast the spices.
4. 4.
   Pour in the soy sauce and fish sauce, and stir to coat the beef evenly.
5. 5.
   Add the beef broth to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
6. 6.
   Add the carrots, potatoes, and cabbage to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Burmese Chinese Spiced Beef Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — For tender beef slices, choose a lean cut such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Chinese five-spice powder — This aromatic blend typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Adjust the amount according to your preference for the spice level.
• Turmeric powder — Turmeric adds a vibrant yellow color to the soup and has numerous health benefits. Be careful as it can stain surfaces easily.

Tips & Tricks

• For an extra kick of heat, add a sliced red chili pepper to the soup.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the soup during the last few minutes of cooking.
• Feel free to add other vegetables such as bok choy or mushrooms to enhance the flavor and texture of the soup.
• Serve the soup with steamed rice or noodles for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to three days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Burmese Chinese Spiced Beef Soup hot in individual bowls. Garnish with fresh cilantro for a burst of freshness and color. Accompany the soup with steamed rice or noodles for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the beef slices and vegetables neatly in the bowl before ladling the hot soup over them. Sprinkle some chopped cilantro on top for an attractive finishing touch.