Macanese Sour Soup

Ingredients

In the Macanese adaptation of the Lithuanian Rūgštynių sriuba, the key difference lies in the flavor profile. While the original soup is known for its sour taste, the Macanese version adds a unique blend of spices and ingredients to create a distinct flavor. Additionally, the Macanese Sour Soup incorporates a variety of meats and vegetables commonly found in Macanese cuisine, giving it a different texture and taste compared to the original dish. We alse have the original recipe for Rūgštynių sriuba, so you can check it out.

• 500g (1.1 lb) pork, diced 500g (1.1 lb) pork, diced
• 500g (1.1 lb) chicken, diced 500g (1.1 lb) chicken, diced
• 500g (1.1 lb) beef, diced 500g (1.1 lb) beef, diced
• 1 large onion, chopped 1 large onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) vinegar 1 cup (240ml) vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• Salt, to taste Salt, to taste
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 60g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced pork, chicken, and beef to the pot, and cook until browned.
3. 3.
   Pour in the chicken broth, vinegar, soy sauce, fish sauce, sugar, and ground white pepper. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the meat is tender.
5. 5.
   Add the sliced carrots, shredded cabbage, and sliced mushrooms to the pot. Cook for an additional 10 minutes, or until the vegetables are cooked to your desired tenderness.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Macanese Sour Soup hot, garnished with fresh cilantro or green onions.

Treat your ingredients with care...

• Pork, chicken, and beef — Ensure that the meat is diced into small, bite-sized pieces for even cooking and tenderness.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or chili flakes to the soup.
• Adjust the amount of vinegar according to your preference for sourness.
• Feel free to add other vegetables of your choice, such as bell peppers or bok choy, to enhance the flavor and nutritional value of the soup.
• If you prefer a thicker soup, you can add a cornstarch slurry to the broth and simmer until it thickens.

Serving advice

Macanese Sour Soup is best served hot as a main course. It can be enjoyed on its own or with a side of steamed rice or crusty bread.

Presentation advice

When serving the Macanese Sour Soup, ensure that each bowl contains a generous amount of meat, vegetables, and broth. Garnish with fresh cilantro or green onions for a pop of color.