Best 2 Hot And Sour Zucchini Soup Maradj Kar A Hamiz Recipes

"Hot and Sour Zucchini Soup Maradj Kar A Hamiz" is a savory and tangy Middle Eastern soup that combines the refreshing flavors of zucchini, lemon, and aromatic spices. The vibrant green soup is a delightful blend of textures, with the tender zucchini and chickpeas providing a hearty base, while the bright acidity of lemon and the gentle heat of spices add a lively dimension. This flavorful soup is not only delicious but also versatile, as it can be enjoyed as a light lunch, a satisfying dinner, or even as a comforting appetizer. Whether you're looking for a healthy and flavorful vegetarian dish or a unique and satisfying soup experience, "Hot and Sour Zucchini Soup Maradj Kar A Hamiz" is sure to delight your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-SOUR ZUCCHINI SALAD

Sweet-Sour Zucchini Salad image

"This make-ahead mixture can be served as a condiment or a salad," shares Jan Koppri, Mancos, Colorado. The flavorful marinade is also nice with cucumbers.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1/2 cup cider vinegar
4-1/2 teaspoons dried minced onion
7 small zucchini, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
DRESSING:
3/4 cup sugar
2/3 cup cider vinegar
1/3 cup canola oil
1 teaspoon salt, optional
1 teaspoon pepper

Steps:

In a large bowl, combine vinegar and onion. Add the zucchini, celery and peppers. , In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHEF JOHN'S HOT AND SOUR SOUP

Chef John's Hot and Sour Soup image

I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

Provided by Chef John

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

¾ ounce dried shiitake mushrooms
2 tablespoons soy sauce, or more to taste
¼ cup seasoned rice vinegar
1 teaspoon ground white pepper, or to taste
¼ teaspoon sesame oil
3 tablespoons cornstarch, or as needed
3 tablespoons water, or as needed
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger root
¼ cup sliced green onions
4 cups chicken broth
¼ cup grated carrot
2 tablespoons thinly sliced red bell pepper
½ cup bamboo shoots
1 cup cubed tofu
2 large eggs, beaten

Steps:

Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g

Tips:

Use fresh zucchini: Fresh zucchini has a better flavor and texture than zucchini that has been stored for a long time.
Choose the right type of zucchini: There are many different types of zucchini, but the best type for hot and sour soup is green zucchini. Green zucchini has a firm texture and a mild flavor that won't overpower the other ingredients in the soup.
Don't overcook the zucchini: Zucchini is a delicate vegetable that can easily be overcooked. Overcooked zucchini will become mushy and lose its flavor.
Add the vinegar and soy sauce at the end: Vinegar and soy sauce are both strong flavors that can easily overpower the other ingredients in the soup. Adding them at the end of the cooking process will help to preserve their flavor.
Serve hot and sour soup immediately: Hot and sour soup is best served immediately after it is made. The soup will start to lose its flavor and texture as it sits.

Conclusion:

Hot and sour zucchini soup is a delicious and healthy soup that is perfect for a quick and easy meal. The soup is made with fresh zucchini, carrots, onions, and garlic, and is flavored with vinegar, soy sauce, and chili oil. Hot and sour zucchini soup is a great way to get your daily dose of vegetables, and it is also a good source of vitamins and minerals.