Northeastern Chinese Black Soup

Ingredients

While the original Svartsoppa is a Swedish soup made with blood, the Northeastern Chinese adaptation replaces blood with soy sauce to achieve a similar dark color and umami flavor. Additionally, the Chinese version incorporates ingredients commonly found in Northeastern Chinese cuisine, such as mushrooms and cabbage, to enhance the flavors and textures of the soup. We alse have the original recipe for Svartsoppa, so you can check it out.

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the diced pork shoulder to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced shiitake mushrooms and shredded cabbage, and cook for a few minutes until slightly softened.
4. 4.
   Pour in the chicken broth, soy sauce, dark soy sauce, sugar, black pepper, and sesame oil. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the pork is tender and the flavors have melded together.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Northeastern Chinese Black Soup hot, garnished with chopped green onions.

Treat your ingredients with care...

• Shiitake mushrooms — Make sure to clean the mushrooms thoroughly and remove the tough stems before slicing.
• Cabbage — Shred the cabbage finely for a better texture in the soup.

Tips & Tricks

• For a spicier kick, add a small amount of chili oil or chili flakes to the soup.
• If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the simmering soup and stir until thickened.
• Feel free to customize the soup by adding other vegetables such as carrots or bok choy.

Serving advice

Serve the Northeastern Chinese Black Soup as a main course with steamed rice or noodles on the side. It pairs well with a side of pickled vegetables or kimchi.

Presentation advice

Garnish the soup with a sprinkle of chopped green onions to add a pop of color. Serve it in individual bowls, allowing the dark broth and vibrant ingredients to create an enticing visual appeal.