Hearty Dried Scallop Vegetable Soup
A warming fusion soup that blends Russian borscht traditions with Chinese seafood accents. Tender dried scallops infuse the broth with deep umami, while root vegetables and cabbage create satisfying texture.
Story
This comforting soup brings together the best of both worlds - the hearty vegetables of traditional borscht elevated by sweet, savory dried scallops. The key is properly rehydrating the scallops to extract their full flavor into the broth.
Ingredients
dried scallops
6 large
potatoes
2 medium, cubed
carrots
2, sliced into rounds
cabbage
1/4 head, shredded
onion
1 large, sliced
tomatoes
2, diced
chicken stock
6 cups
peanut oil
2 tablespoons
cooking wine
2 tablespoons
salt
to taste
green onions
for garnish
Instructions
1
Prepare the dried scallops
Place dried scallops in a bowl and cover with warm water. Add the cooking wine and let soak for 20 minutes until softened. Reserve the soaking liquid.
2
Build the flavor base
Heat peanut oil in a large pot over medium heat. Add the sliced onion and sauté until translucent and fragrant, about 4 minutes.
3
Add vegetables and stock
Add the potatoes and carrots to the pot. Pour in the reserved scallop soaking liquid and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
4
Finish the soup
Add the shredded cabbage and diced tomatoes. Simmer for another 10 minutes until all vegetables are tender. Season with salt to taste.
5
Serve
Ladle into warm bowls and garnish with sliced green onions. Serve immediately while hot.
