Winter or summer, we love the tangy taste of soups. The taste of vegetables always pacifies the soul. This Chinese cuisine can drive anyone crazy. This dish has basically six flavors – sweet, sour, salty, pungent, hot and spicy. So, let’s learn how to make hot and sour soup to enjoy all seasons.



1 finely chopped onion
4-6 finely chopped french beans
½ grated carrot
¼ of finely chopped small cabbage
½ chopped medium green capsicum
1 stalk of finely chopped spring onion
3-4 finely chopped garlic cloves
2 chopped button mushrooms
Finely chopped celery in 2 inch pieces
3 cups of vegetables stocks
2 tablespoons of green chilli sauce
½ teaspoon of sugar
1 tablespoon of white vinegar
2 tablespoons of dark soy sauce
Salt as per taste
1 tablespoon of oil
2 tablespoons of cornflour/ cornstarch
Black pepper crushed as per taste


In a pan, heat the oil and add the vegetables- cabbage, mushrooms, carrot, french beans, capsicum, vegetable stock, celery, onion and cook.

Now, add dark soy sauce, green chili sauce and salt. Add the crushed black pepper and cook on a high flame so as to boil the mixture.

Meanwhile, make a smooth paste of cornstarch in ½ cup of water and add it to the soup with ½ tablespoon of vinegar.

Add garlic, vinegar and sugar to the mixture and sir while.

Then let the mixture simmer for a couple of minutes and add chopped spring onions.

Transfer the soup to serving bowl. Garnish it with coriander leaves and cream if you want. You can use bread croutons too.