Roselle Leaves Soup
Myanmar roselle leaves soup, known as Chin Baung Hin in Burmese, is a classic and beloved traditional soup made from roselle leaves. This soup is famous for its refreshing sour taste and simple yet rich flavor profile. They usually cooked with fish, shrimp, or dried shrimp powder to enhance the soup’s depth of flavor. The soup is mostly sour and savory, with the roselle providing a pleasant tanginess that balances the richness of fish. It’s very light and nutritious.
Main Ingredients
- 2 cups fresh roselle leaves (chin baung ywet), washed and roughly chopped
- 1 small onion (sliced)
- 2–3 garlic cloves (smashed)
- 1–2 dried shrimp or a small piece of fish paste (ngapi) – optional for flavor
- 1 small tomato (chopped)
- Garlic – minced or pounded
- ½ tsp turmeric powder
- 3 cups water
- Salt to taste
- 1 tbsp cooking oil
How to Make?
To make Burmese roselle leaves soup, start by heating the oil in a pot over medium heat. Add the sliced onions and smashed garlic, and sauté until they become soft and aromatic. If you’re using dried shrimp or fish paste, add it at this stage and cook briefly. Then, stir in the chopped tomato and turmeric powder, cooking until the tomato softens. Add the roselle leaves and mix well, allowing them to wilt slightly. Pour in the water and bring the soup to a gentle boil. Reduce the heat and let it simmer for about 15–20 minutes, or until the roselle leaves are tender and the soup has a slightly tangy flavor. Add salt to taste, stir well, and serve hot as a light and sour companion to rice. This soup is beloved for its natural sourness and simplicity in Burmese home cooking.
