Ingredients with Measurements:
- 1 pound pork shoulder, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 burdock root, peeled and sliced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the carrots, celery, and burdock root to the pot and cook for another 5 minutes.
4. Pour in the chicken broth and add the dried thyme. Bring the soup to a boil, then reduce the heat to low and simmer for 1 hour.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and sprinkle with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 12g
Protein: 22g
Sodium: 1200mg
Fiber: 3g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken breast.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add sliced mushrooms to the soup for an earthy flavor.
- Use beef instead of pork for a heartier soup.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Make sure to peel the burdock root before slicing it.
- Use a wooden spoon to stir the soup to prevent the vegetables from breaking apart.
- Adjust the seasoning to your liking by adding more salt and pepper.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish the soup with a sprig of fresh thyme or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food history:
Burdock root has been used in traditional Chinese medicine for centuries to treat a variety of ailments. It is also commonly used in Japanese cuisine.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the pork and vegetables.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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