Sauerkraut Vermicelli Soup

Name: Sauerkraut Vermicelli Soup
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Sauerkraut; 50g pork; 50g Dry fine vermicelli; 10g lard; 5g Vinegar; 750g Broth; 2g salt; Some chopped green onion

by Moon Swallow

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

It turns out that sauerkraut is also divided into north and south. Today, I made a simple sauerkraut vermicelli soup with authentic northern sauerkraut. The sauerkraut is crisp and sour, and the soup tastes light, which suits my taste.

Ingredients

Sauerkraut Vermicelli Soup

1. Prepare the ingredients.

2. I use cut sauerkraut. If it is whole, cut it into shreds first.

3. Soak the dried vermicelli in boiling water for more than 30 minutes and drain the water for later use.

4. The pork is cooked in a boiling pot and cut into small pieces.

5. Put the soup pot on the fire, put the lard to heat.

6. Put the chopped green onion into the pot.

7. Add the broth, sauerkraut, meat slices, vermicelli and salt.

8. Cover the pot and simmer until the soup comes to a boil.

9. After skimming the foam, add vinegar and mix well.

10. Just pick up the pot and put it in the soup bowl.

Tips:
After the soup is boiled, add vinegar and mix well, then turn off the heat and set it up. The sauerkraut will not be crispy after the simmering time.