Chinese cabbage soup recipe. Chinese cabbage soup: recipes for healthy first courses

2 years ago

Most often, we add Chinese cabbage to salads or snack dishes. This crunchy vegetable is the perfect addition to first courses. Chinese cabbage soup is a real find for those who want to lose weight or replenish their vitamin reserves. It is also indispensable in the diet of nursing mothers and other people who had to give up white cabbage.

Housewives are generally accustomed to adding cauliflower or white cabbage to first courses. But Beijing, juicy and crispy, was always left for preparing light salads and gourmet snacks.

One day someone wondered if it was possible to add Chinese cabbage to soup? And then many chefs began to experiment, and eventually came up with a formula for ideal soups with the addition of this type of cabbage.

This soup can be prepared with meat, vegetable broth or filtered water. The dish can be low-calorie or highly nutritious. It all depends on what ingredients you add. The traditional set of products is meat on the bone, potatoes, carrots, Chinese cabbage and onions.

Compound:

6-7 pcs. potato tubers;
300-400 g meat fillet on the bone;
3 tbsp. l. tomato paste;
4 things. garlic cloves;
0.3 kg of Chinese cabbage;
1 tbsp. l. apple cider vinegar;
one onion;
carrots - 1 root vegetable;
salt, seasonings, herbs, bay leaf to taste.

Preparation:

Let's start by preparing the meat broth. To do this, you can take any types of meat on the bone or soup sets.
We thoroughly wash the piece of meat, place it in a saucepan and fill it with filtered water.
After boiling, remove the foam with a slotted spoon and simmer the broth until the meat is cooked.

Strain the broth if necessary.
Cut the boiled meat into small pieces or separate it into fibers with your hands.
Pour the strained broth into a saucepan, place on the stove and bring to a boil.
Meanwhile, peel the potato tubers and wash them thoroughly.
Chop the potatoes into cubes and place them in a pan with boiling broth.
Peel the carrots and onions.
Grind the carrot root vegetable and chop the onion into small cubes.
We clean the forks of Chinese cabbage from damaged upper leaves and rinse thoroughly.

Pour refined sunflower seed oil into a frying pan and heat it.
Place Chinese cabbage in hot oil.
Fry it until golden brown and add chopped onion.
After a few minutes, add the carrots, mix everything and simmer for 3-4 minutes.
Add tomato paste to the vegetable dressing. It can be replaced with tomato puree or juice.

Now add salt to the broth to taste.
Peel the garlic cloves.
Using a knife, cut the garlic into small cubes. To make it easier to chop garlic, first crush the clove with a knife blade and then chop it.
We send all the ingredients into the broth, put the boiled meat and bay leaf into it.
Mix everything well and simmer the soup for 3-5 minutes over low heat.
Infuse the soup a little and serve, garnished with herbs and seasoned with your favorite herbs and spices.

True gourmets will appreciate

Every cook has his own collection of recipes. And in this box you will find a couple of recipes for your favorite first courses. If you decide to add variety to your home menu, cook soup with Chinese cabbage and chicken.

To prepare such a dish, you can take a soup set, chicken fillet, legs. The soup with the addition of smoked meats will be especially tasty. You can add a little smoked chicken leg, ham, or balyk. And, of course, spices. They give the dish unforgettable notes of aroma and amazing taste.

On a note! Such soups can be supplemented with a mixture of black and white peppers, nutmeg, curry, and paprika.

Compound:

0.2 kg of Chinese cabbage;
0.25 kg smoked meat;
1 liter of broth;
2 pcs. garlic cloves;
100 g frozen green peas;
120 g onions;
0.1 kg zucchini;
2 tbsp. l. refined sunflower seed oil;
black pepper and salt to taste.

Preparation:

Cut the smoked meat into cubes. You can choose pork, beef, chicken. Rely on your taste preferences.
Peel the onion and finely chop it with a knife.
Pass the garlic cloves through a press.
We take a thick-walled container in which we will cook the soup and put it on the stove.
Pour in refined sunflower seed oil and heat it.
Place smoked meat and garlic into hot oil.
Stir, fry for a couple of minutes and add onion.
Mix everything thoroughly again and simmer over moderate heat. We make sure that nothing burns.
Peel the zucchini and rinse. If the fruit is old, then we clean out the seeds.
Chop the zucchini into cubes.
Grind Chinese cabbage.
Add the zucchini to the pan and fry with the remaining ingredients for 3-5 minutes.
Then add chopped Chinese cabbage and frozen green peas.
Fill everything with meat or vegetable broth.
Stir and season with salt to taste.
Boil the soup for 10 minutes over low heat and set aside from the stove.

On a note! There are a huge number of options for preparing such soups. You can add other vegetables, for example, fresh tomatoes, pumpkin pulp, green beans. Each time the soup will acquire a new taste.

Soups with Chinese cabbage are considered universal dishes. By preparing a dish using water and exclusively vegetables, you will get a low-calorie soup. Do you want to feed everyone to their fill? Add meat ingredients.

Shchi has been the main liquid hot dish on the Russian table for more than a millennium. It was steadily preserved in different eras, although tastes changed, and never knew social barriers; it was used by all segments of the population.

Ingredients for 6-8 servings:

500 g chicken meat on the bone;
2 potatoes;
200 g of Chinese cabbage;
1 carrot,
1 onion;
2 teaspoons of tomato paste;
vegetable oil;
salt, pepper to taste.

Preparation:

Rinse the chicken, place in a saucepan, add cold water and bring to a boil, add salt, skim off the foam and cook over low heat for 40 minutes.

Wash the carrots, peel them, grate them on a coarse grater. Wash the potatoes, peel them, cut them into cubes. Cut the Beijing cabbage into strips. Peel the onion, wash it, cut it into cubes.

Transfer the meat to a plate, cool and remove the bones.
Place the cabbage in a saucepan and cook for 10 minutes. Return the meat back to the pan.

Fry carrots in vegetable oil, pepper until soft.
Place the potatoes in a saucepan and cook for 10 minutes. Add carrots, cook for another 3 minutes.

In a frying pan, fry the onion, pepper until soft, add tomato paste, heat for 1-2 minutes. Transfer to a saucepan, cook for 5 minutes.

Then cover with a lid, remove from heat and let the soup brew for 10 minutes.

Pour the finished soup into bowls and serve with sour cream or mayonnaise.

Bon appetit!

In fact, it is difficult to say exactly how many grams of each product to put. Add as much as you like and adjust the consistency of the soup with liquid (broth and water). The soup tastes best with the addition of boiled smoked brisket, bacon or ham. But you don’t have to put them in. Also, for beauty, you can throw in a few cherry tomatoes cut in half (regular tomatoes in winter are sour and tasteless, but cherry tomatoes are sweet). Well, as for Chinese cabbage, it actually wins compared to ordinary white cabbage: the color is pleasant green, it cooks in a few minutes and the taste is much more delicate.

Cut the bacon into small pieces.

Finely chop the onion, garlic and carrots.

I also cut the potatoes into small cubes.

Cut the cabbage into thin strips. At this stage, be guided by your taste - whether you like a lot of cabbage in your soup or less. Rinse the chopped cabbage in a colander with cold water.

Add some oil to the pan and fry the bacon for a few minutes.

Add carrots, onions and garlic to the fried bacon. Fry until the onion is transparent. And such an aroma in the kitchen already begins from fried bacon with onions...

Add the potatoes and fry everything together for 5-6 minutes.

Pour in hot broth and cook over low heat until the potatoes are cooked. If there are a lot of vegetables, but not enough broth, add hot water.

Then add peas or beans (no need to defrost). Here you need to take into account that sometimes they do not have time to cook in 5 minutes (depending on both the variety and the manufacturer...). Therefore, if you are not sure that the vegetables you use will cook in 5 minutes, it is better to throw them in immediately after pouring the broth. And let them cook along with the potatoes. My beans only take 5 minutes to get soft, so I add them almost at the end.

After 5 minutes, add cabbage and...

Meat, if you have any left over from the broth. Cook everything together for 8-10 minutes.

This is such a bright and appetizing soup. Bon appetit and good mood!

Chinese cabbage is a subspecies of turnip and does not lag behind its relative in terms of the content of nutrients. 100 grams of product contains: protein – 1.5-3.2 g, fats – 0.18 g, carbohydrates 1-8-2 g, dietary fiber – 1.25 g, ash – 0.82 g, mono- and disaccharides 1 .0 g., vitamin C – 65-95 mg., B1 – 0.10 mg., B2 – 0.08 mg., B6 – 0.16 mg., PP – 0.5 mg., A – 0.2 mg.

This article discusses recipes for first courses that can be prepared using Chinese cabbage. You can also find the rules for this vegetable, as well as how to serve cooked dishes with Chinese cabbage.

Is it possible to add Chinese vegetables to first courses?
This representative of the Cabbage family is increasingly found in culinary settings all over the world. Moreover, it is used not only fresh. In favorite dishes, white cabbage is increasingly being replaced with Chinese cabbage. Heat treatment does not deprive the product of vitamins and microelements.
Citric acid, which is much more abundant in Chinese cabbage than in white cabbage, significantly increases the shelf life of the product without loss of vitamins.

Recipes with photos

How to cook light cabbage soup?
Is cabbage soup made from Chinese cabbage?
Ingredients:
600g Chinese cabbage;
300 g boiled chicken;
4-5 medium sized potatoes;
1 onion;
1 carrot;
2 tbsp. vegetable oil;
use spices that will make the soup special for you.

Preparation:
Boil diced potatoes, fried onions and carrots in 2 liters of water.
Place chopped Chinese cabbage leaves and chicken meat in portions into the pan 5-7 minutes before readiness.

Calorie content – 37 kcal.

Rich cabbage soup
Ingredients:
500 g meat on the bone;
700 g of Chinese cabbage;
5 large potato tubers;
2 glasses of tomato juice or 0.5 kg. fresh medium-sized tomatoes;
carrots 1 pc;
garlic 2-3 cloves.

Cooking procedure:
Saute the carrots a little in oil in a frying pan.
Add tomato juice or peeled tomatoes. Boil everything for 5 minutes. Then - chopped garlic, black pepper, bay leaf. Close the lid and turn off the stove.
Remove the meat from the bone and cut into portions. Cook with potatoes and tomato dressing in broth.
Place Chinese cabbage in pans 3-4 minutes before the soup is ready.

Calorie content – 57 kcal.

How to cook borscht and use a Chinese vegetable?
Is it possible to put Chinese cabbage in borscht? Borscht is a complex and simple dish at the same time. Each housewife has her own secret ingredient for this soup.
Ingredients:
350g. chicken fillet;
1 dark beetroot;
1 sweeter carrot;
1 juicy onion;
6 medium potatoes;
2 tomatoes or 1 tbsp. tomato paste;
700 g of Chinese cabbage;
vegetable oil 2 tbsp;
garlic - 2 cloves.

Cooking procedure:
Pour oil into a hot frying pan and fry carrots, onions, and beets. Add peeled tomato or tomato paste.
Place chicken fillet, cut into portions, and diced potatoes into the pan. Add salt.
When the mixture boils, add garlic, seasonings from your favorite herbs, and black pepper.
Add the aromatic vegetables from the pan and shredded cabbage to the pan with boiling potatoes.

Calorie content – 38 kcal.
We invite you to watch a video on how to cook borscht with the addition of Chinese cabbage:

Red borscht
Is it possible to put Chinese vegetables in red borscht?
Borscht made from Chinese cabbage is not only a satisfying, but also a healthy dish.
Red, aromatic, rich borscht can be cooked in a steep broth of two types of meat, or it can be made lean, as in this recipe. Both are tasty and aromatic.
Products:
700 g. Chinese cabbage;
1 carrot, preferably sweet varieties;
2 rich burgundy beets;
900 g potatoes;
2 onions 4-5 pcs;
sweet bell pepper;
3 large tomatoes or 2 tbsp. tomato paste;
1 tbsp. Sahara.

Cooking procedure:
Boil or bake the beets in advance.
Sauté carrots and onions in vegetable oil. Add tomato paste, a spoonful of sugar, aromatic herbs, bell pepper, bay leaf and ground black pepper. Leave to simmer for 1-2 minutes.
Place potatoes in boiling water. Cook for 5 minutes.
Transfer the stewed vegetables to the potatoes.
Cut the Chinese cabbage into 1.5-2 cm squares and place the diced beets into the pan.
Finely chop the garlic, add to the boiling borscht and remove the pan from the heat.

Calorie content – 32 kcal.

Chicken soup
For a 4 liter saucepan you will need:
800 g of Chinese cabbage;
1 onion;
1 large carrot;
800 g potatoes;
700 g boneless chicken meat;
1 clove of garlic.

How to cook:
Boil the chicken meat, cut into pieces into portions.
Fry carrots and onions in a frying pan in vegetable oil.
Cover the potato cubes with water and cook for 5 minutes.
Place the roast in a pan, add cabbage and spices.
The soup is ready. Place chicken meat in each plate, pour in vegetable broth, sprinkle with herbs. You can add sour cream.

Calorie content – 28 kcal.

With vermicelli
Products:
Chinese cabbage – 400g;
carrots – 2 pcs. tomato – 1 pc.;
chicken carcass – ½ carcass;
large potatoes – 3 pcs;
vermicelli – 60 g;
onion – 1 pc.

How to cook:
Cook chicken broth from 3 liters of water and ½ chicken carcass, adding 1 carrot and peppercorns.
Chop the second carrot, onion, and tomato and fry over high heat.
Strain the broth. Remove the bones and chop the meat. Cook the meat, noodles and potatoes in the broth for 2 minutes.
Add roast, let it boil.

Calorie content – 44 kcal.

Cream soup
Products:
cream – 180g;
Chinese cabbage -0.45 kg;
celery (root) – 45 g;
potatoes -0.45 kg.

How to cook:
Chop the celery root.
Place potatoes, cut into 1.5*1.5 cm cubes, in a saucepan, add water, and add salt. Cook until done.
Chop the Chinese cabbage coarsely and add it to the potatoes with bay leaf and ground pepper. Cook for 3-5 minutes.
Using an immersion blender, puree the contents of the pan.
Pour cream into vegetable puree and boil.

Calorie content – 25 kcal.

With celery
Products:
Beef brisket on the bone – 500 g.
Peking cabbage -0.45 kg.
Carrots - 1 pc.
Potatoes -0.45 kg.
Celery – 200 g (stems).
Bell pepper – 200g.
Onion – 1 pc.
Hot pepper - 1 pc.

Cooking procedure:
Make brisket broth with a hint of heat by adding a whole hot pepper.
Finely chop the onion, brown in a frying pan in vegetable oil.
Place carrots, bell peppers, and celery in a hot frying pan and fry for 2 minutes. Add 0.5 cups of meat broth, simmer until done.
Remove the brisket from the bones and cut into portions. Place meat and potatoes into the pan. Cook for 5-7 minutes.
Place the Chinese cabbage strips along with the stewed vegetables into a saucepan. Let it boil.

Calorie content – 87 kcal.

Potatoes in a slow cooker
Products:
Ready broth from chicken meat or vegetables - 1.5 l.
Potatoes – 500-600 g.
Cabbage leaves -200 g.
Onion - 1 pc. Carrot - 1 pc.
Celery (stem) -1 pc.
Garlic – 2 cloves.

How to cook:
Stew carrots, celery root, and onions in olive oil.
Boil diced potatoes and fried vegetables in 2 liters of water in “soup” mode.
Using an immersion blender, turn the mixture into a smooth puree.
Chop the Chinese cabbage, chop the garlic, add to the puree, cook until tender in the “soup” mode.

Lean
Products:
Potatoes – 3 pcs.
Onions, carrots, celery (root), sweet pepper - 1 pc.
Beijing cabbage – 400g.

How to cook:
Sauté carrots, onions, celery and peppers in vegetable oil.
Boil the cut potatoes in soup until half cooked in 2 liters of water.
Place the vegetables and cabbage leaves into strips into the pan.
Serve the soup with garlic croutons and herbs.

Calorie content – 26 kcal.

With pork
Products:
Pork (can be on the bone) – 500g.
Peking cabbage – 400g.
Tomato, sweet pepper, onion, carrot, garlic (clove) - 1 pc.
Potatoes – 3 pcs.

How to cook:
Prepare the meat broth, remove the bones, if any, and cut the meat into portions.
Stew carrots, onions, tomatoes and peppers in oil.
Cut the potatoes and place them in the broth while frying them.
Add cabbage leaves into strips 3 minutes before readiness.

Calorie content – 86 kcal.

Hearty with green peas
List of ingredients:
Chicken drumstick -250g.
Smoked pork belly – 300g.
Potatoes – 5 pieces.
Chinese cabbage – 200g.
Green peas – 150 g.
Onions – 1 pc.
Garlic – 2-3 cloves.
Olive oil.

How to cook:
Boil clear chicken broth.
Place the brisket, cut into small cubes, in a frying pan, drizzle with olive oil, and brown over high heat.
Chop the onion and garlic and fry with the brisket. Do not close the lid.
Simmer diced potatoes in a frying pan with aromatic brisket.
Send the aromatic roast into the broth. Cook for 3-5 minutes.
Chop the Chinese cabbage finely and add it and green peas to the soup. Let simmer for 7-10 minutes. Remove from heat.

Calorie content – 106 kcal.

With mushrooms (in a slow cooker)
Products:
Champignons (or wild mushrooms) fresh or frozen – 300 g.
Onion – 1 pc.
Carrots – 1 pc.
Pearl barley – 0.5 cups.
Bay leaf.
Vegetable oil.
Salt.
Pepper.

Preparation:
Boil the pearl barley in the “cereal” mode.
Sauté onions and carrots in vegetable oil. You can cut it any way you like – into strips, cubes, grate.
Add mushrooms to the frying, simmer under the lid for 5-7 minutes.
Add roasted cereal, bay leaf, add water, salt and cook in “soup” mode until done.

Calorie content – 36 kcal.

Fast
Required Products:
Carrots – 1 pc.
Tomato – 1 pc.
Onion – 1 pc.
Garlic – 1 clove.
Butter – 50 g.
Chinese cabbage – 200 g.

Preparation:
In a multicooker bowl, lightly fry finely diced onions, carrots, and tomatoes without skins in butter. Add chopped garlic.
Place cubed potatoes in a saucepan, add water and cook until tender.
Shred the Chinese cabbage and add to the soup. Add salt.

Cooking time – 24 minutes.
Calorie content – 26 kcal.

How to submit?
You can add a special taste to soup with Chinese cabbage if you decorate the soup with herbs when serving. Garlic croutons can be an addition to the soup..

Conclusion
Chinese cabbage is rightfully considered a valuable product because it contributes to the overall health of the body: strengthens the immune system, cleanses blood vessels, reduces cholesterol, and normalizes the functioning of the endocrine and nervous systems. Indispensable for diseases of hepatitis, acme, Alzheimer's.
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Shchi is a wonderful traditional dish of Russian cuisine. Cabbage soup can be based on cabbage, sorrel, and nettle. Cabbage soup is prepared both lean (“empty”) and full (“rich”). Empty cabbage soup was prepared during Lent using water or vegetable broth; mushrooms, turnips, brine and various herbs were added to them. Traditional cabbage soup was prepared with beef or poultry. Cabbage soup was an everyday, regular dish that “didn’t get boring.” It’s not for nothing that there are so many proverbs and sayings about cabbage soup in the Russian language: “Shchi and porridge are our food,” “Teach your wife to cook cabbage soup” - this said that cabbage soup is a simple and everyday dish. The old spirit hovered in every hut of our ancestors, so let us prepare this wonderful soup.

Today we will prepare cabbage soup from Chinese cabbage. The peculiarity of this cabbage is that it is softer and more tender than white cabbage, we will take this into account in preparation. Chinese cabbage soup can also be prepared in a lean version, using vegetable broth. Traditionally, heat-treated foods were not put into cabbage soup, that is, we will not do any sautéing or “frying” (although I extremely rarely sauté vegetables in soups, that’s how my mother and grandmother cooked)).

So, let's prepare the necessary products. I cooked cabbage soup with pekinka in a 3-liter saucepan, the soup turned out rich and quite thick, just the way I like it.

Pour cold water into a saucepan and add the washed chicken pieces. I always use hard stalks of greenery to prepare broth, tying them with thread so that it is convenient to remove them later when they give off their aroma.

Let's put the pan on high heat while we get to the vegetables. Cut the onions and carrots into cubes.

When the broth begins to boil, you must definitely remove the foam (“noise”), then the soup will be transparent.

Add onions and carrots to the boiling broth. Adding fresh carrots to any broth helps clear it up. Make the heat medium.

Since cabbage soup was traditionally simmered in a cast iron pot in a Russian oven, let’s cook the cabbage soup over medium heat, avoiding boiling, this is important.

While our delicious broth is cooking, let's prepare the vegetables. We will separate the Chinese cabbage into sheets, wash and dry. Cut out the dense part and set aside the tender parts of the leaf for a while. Cut the thick part of the sheets into thin strips.

Peel the potatoes and cut them into cubes or cubes, as you prefer.

After 30 minutes, our broth is ready, remove the bunch of stems and add chopped cabbage to the broth. Let's bring to a boil.

Since Chinese cabbage cooks faster than regular white cabbage, after just 5 minutes we’ll add the potatoes to the pan. Cover with a lid and cook the cabbage soup for another 5-7 minutes over medium heat. In the meantime, cut the tender part of the cabbage leaves into strips.

Cut half the bell pepper and tomato into small cubes. Add chopped Chinese cabbage leaves, tomato and pepper to the pan. At this point, add minced garlic if desired. I add garlic to the plate.

Bring to a boil, add salt and turn off the heat. Add bay leaves and leave the cabbage soup to brew for 20-30 minutes. Rich, tasty and aromatic Chinese cabbage soup is ready!

Serve Beijing cabbage soup with sour cream and herbs. In the lean version, add only greens. The new spirit will certainly whet your family’s appetite, so call them to the table as soon as possible!

Prepare for your health!