Sour Vegetable Soup (Chin Ye Hin) Recipe

Cabbage: Adds a crunchy texture and mild flavor to the soup.

Carrots: Contributes sweetness and vibrant color.

Tomatoes: Provides a rich, tangy base for the soup.

Vegetable broth: Forms the flavorful liquid foundation of the soup.

Lemon juice: Adds a refreshing sourness that defines the soup's character.

Salt: Enhances the overall flavor of the soup.

Ground black pepper: Adds a hint of spice and depth.

When adding lemon juice to the soup, do so at the end of the cooking process. This preserves the bright, fresh flavor of the lemon and prevents it from becoming bitter.

• chopped cabbage - Substitute with kale: Kale provides a similar texture and nutritional profile, adding a slightly different but pleasant flavor.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• diced tomatoes - Substitute with canned tomatoes: Canned tomatoes offer a similar flavor and texture, and are convenient when fresh tomatoes are not available.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will make the dish non-vegetarian.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and tanginess, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, with a slightly different aroma.

• Allow the sour vegetable soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and vegetables will maintain their flavor and texture well during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps preserve the texture of the cabbage, carrots, and tomatoes.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even warming.
• Adjust the seasoning if necessary after reheating. Sometimes, the flavors of lemon juice, salt, and black pepper may need a slight boost after storage.

• Pot: A large vessel used to bring the vegetable broth to a boil and to simmer the soup.

• Ladle: A long-handled spoon used for stirring the soup and serving it into bowls.

• Knife: A sharp tool used for chopping the cabbage, slicing the carrots, and dicing the tomatoes.

• Cutting board: A flat surface used to safely chop, slice, and dice the vegetables.

• Measuring cups: Tools used to measure the exact amount of cabbage, carrots, and tomatoes.

• Measuring spoons: Tools used to measure the lemon juice, salt, and black pepper accurately.

• Stirring spoon: A utensil used to mix the ingredients together while cooking.

• Serving bowls: Bowls used to serve the hot soup once it is ready.

Prep ingredients ahead: Chop the cabbage, slice the carrots, and dice the tomatoes in advance to save time when cooking.

Use pre-cut vegetables: Purchase pre-cut vegetables from the store to skip the chopping and slicing steps.

Quick boil method: Use an electric kettle to boil the vegetable broth faster before adding it to the pot.

Simmer with a lid: Cover the pot while simmering to cook the vegetables more quickly and evenly.

Adjust seasoning last: Add lemon juice, salt, and black pepper at the end to fine-tune the flavor without overcooking.