Shandong-style Meat Soup

Ingredients

In the adaptation of Meat Soup to Shandong cuisine, we incorporate the distinct flavors and techniques of Shandong cooking. The original Russian Meat Soup typically includes ingredients like beef, potatoes, carrots, and onions, while the Shandong version focuses on using pork, cabbage, and scallions. The Shandong-style Meat Soup also incorporates Shandong's signature seasonings such as soy sauce, ginger, and garlic, which add depth and complexity to the dish. We alse have the original recipe for Meat Soup, so you can check it out.

• 500g (1.1 lb) pork shoulder, boneless 500g (1.1 lb) pork shoulder, boneless
• 1 liter (4 cups) chicken or pork broth 1 liter (4 cups) chicken or pork broth
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 carrots, sliced 2 carrots, sliced
• 4 scallions, chopped 4 scallions, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (optional) 1 tablespoon Shaoxing wine (optional)
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for cooking Vegetable oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat a large pot over medium heat and add a drizzle of vegetable oil.
2. 2.
   Add the minced garlic and sliced ginger to the pot and sauté until fragrant.
3. 3.
   Add the pork shoulder to the pot and brown it on all sides.
4. 4.
   Pour in the chicken or pork broth and bring it to a boil. Reduce the heat to low and let it simmer for 1 hour, skimming off any impurities that rise to the surface.
5. 5.
   Remove the pork shoulder from the pot and shred it into bite-sized pieces using two forks.
6. 6.
   Return the shredded pork to the pot and add the shredded cabbage, sliced carrots, and chopped scallions.
7. 7.
   Stir in the soy sauce and Shaoxing wine (if using). Season with salt and pepper to taste.
8. 8.
   Simmer the soup for an additional 30 minutes until the vegetables are tender.
9. 9.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness. Trim off any excess fat before cooking.
• Cabbage — Make sure to shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before slicing it.

Tips & Tricks

• For an extra layer of flavor, you can add a few dried shiitake mushrooms to the soup while simmering.
• If you prefer a spicier soup, you can add a small amount of chili oil or chili flakes.
• Serve the soup with steamed rice or crusty bread for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.

Serving advice

Serve the Shandong-style Meat Soup hot in individual bowls. Garnish with additional chopped scallions for a pop of freshness. Accompany the soup with steamed rice or crusty bread for a satisfying meal.

Presentation advice

When serving the Shandong-style Meat Soup, make sure to showcase the vibrant colors of the vegetables. Use a deep bowl to hold the soup and arrange the shredded pork and vegetables on top. Sprinkle some chopped scallions as a garnish for an added touch of green.