Peking cabbage soup with chicken. Chinese cabbage soup: recipes for making healthy first courses Chinese cabbage soup

2 years ago

Most often, we add Chinese cabbage to salads or snack dishes. This crispy vegetable is the perfect accompaniment to your first course. Peking 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.

Basically, housewives are used to adding cauliflower or white cabbage to the first courses. But Peking, juicy and crispy, was always left for the preparation of light salads and gourmet snacks.

Once someone wondered if it was possible to add Chinese cabbage to the soup? And then many chefs vied with each other to experiment, and as a result, they came up with a formula for ideal soups with the addition of this variety of cabbage.

This soup can be cooked in meat, vegetable broth or filtered water. The meal can be low in calories or very 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.

Composition:

• 6-7 pcs. potato tubers;
• 300-400 g of 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;
• to taste salt, spices, herbs, bay leaf.

Preparation:

1. Let's start by making the meat broth. To do this, you can take any kind of meat on the bone or soup sets.
2. We wash a piece of meat well, put it in a saucepan and fill it with filtered water.
3. After boiling, remove the foam with a slotted spoon, and boil the broth until the meat is cooked.


4. Filter the broth if necessary.
5. Cut the boiled meat into small pieces or divide it into fibers by hand.
   
6. Pour the strained broth into a saucepan, put on the stove and bring to a boil.
7. Meanwhile, peel the potato tubers and rinse them thoroughly.
   
8. We chop the potatoes into small pieces and send them to a saucepan with boiling broth.
   
9. Peel the carrots and onions.
10. Grind the carrot root vegetable, and chop the onion into small cubes.
    
11. We clean the forks of Chinese cabbage from damaged upper leaves and rinse thoroughly.
    


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


17. Now salt the broth to taste.
    
18. Peel the garlic cloves.
    
19. Cut the garlic into small cubes with a knife. To make it easier to chop the garlic, first crush the clove with a knife blade, and then chop it.
20. We send all the ingredients to the broth, put the boiled meat and bay leaves in it.
    
21. Mix everything well and boil the soup for 3-5 minutes on low heat.
    
22. We infuse the soup a little and serve it to the table, decorating with herbs and seasoning with your favorite spices and spices.

True gourmets will appreciate

Each chef has his own recipe box. And in this box there are a couple of recipes for your favorite first courses. If you decide to add some variety to your homemade menu, cook a soup with Chinese cabbage and chicken.

To prepare such a dish, you can take a soup set, chicken fillet, legs. Soup with the addition of smoked meats will turn out to be especially tasty. You can add a little smoked chicken leg, ham, balyk. And, of course, spices. It is they who 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, paprika.

Composition:

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

Preparation:

1. Dice the smoked meat. You can choose pork, beef, chicken. Rely on your taste preferences.
2. Peel the onion and chop finely with a knife.
3. We pass the garlic cloves through a press.
4. We take a thick-walled dish in which we will cook the soup and put it on the stove.
5. Pour in refined sunflower seed oil and heat it up.
6. Put smoked meat and garlic in hot oil.
7. Stir, fry for a couple of minutes and add the onion.
8. Once again, mix everything well and simmer over moderate heat. We make sure that nothing burns.
9. Peel the zucchini, rinse. If the fruit is old, then we clean out the seeds.
10. Chop the zucchini into cubes.
11. Grind the Chinese cabbage.
12. Add the zucchini to the pan and fry with the rest of the ingredients for 3-5 minutes.
13. Then add chopped Chinese cabbage, frozen green peas.
14. Fill everything with meat or vegetable broth.
15. Stir and season to taste with salt.
16. Boil the soup for 10 minutes on low heat and set aside from the stove.

On a note! There are a huge number of options for preparing such soups. Other vegetables can be added, such as fresh tomatoes, pumpkin pulp, and green beans. Each time, the soup will take on a new flavor.

Soups with Chinese cabbage are among the universal dishes. Having prepared a dish in water and exclusively from vegetables, you will get a low-calorie soup. Want to feed everyone their fill? Add meat ingredients.

Chinese cabbage is a subspecies of turnip and does not lag behind its relative in terms of nutrient content. 100 grams of the 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 cooked using Chinese cabbage. You can also find the rules, this vegetable, as well as how to serve cooked dishes with Chinese cabbage.

Can you add Chinese vegetables to your first courses?

This representative of the Cabbage family is increasingly found in the culinary arts of all countries of the world. Moreover, it is used not only fresh. In your favorite dishes, white cabbage is increasingly being replaced by Chinese cabbage. Heat treatment does not deprive the product of vitamins and microelements.

Citric acid, which is much more in the composition of Peking cabbage than in white cabbage, significantly increases the storage time of the product without losing vitamins.

Recipes with photos

How to cook light cabbage soup?

Is Peking cabbage soup cooked?

Ingredients:

• 600g of Chinese cabbage;
• 300 g of boiled chicken meat;
• 4-5 medium-sized potatoes;
• 1 onion;
• 1 carrot;
• 2 tbsp vegetable oil;
• use spices that will make the soup special for you.

Preparation:

1. Boil diced potatoes, fried onions and carrots in 2 liters of water.
2. Put chopped Peking cabbage leaves and chicken meat in portions into a saucepan for 5-7 minutes until cooked.

Calorie content - 37 kcal.

Rich cabbage soup

Ingredients:

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

Cooking procedure:

1. Simmer the carrots in oil in a frying pan.
2. 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.
3. Free the meat from the bone, cut into portions. Cook with potatoes and tomato dressing in broth.
4. Place the Chinese cabbage in the saucepans 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 Peking cabbage in borscht? Borsch is a complex and simple dish at the same time. Each housewife has her own secret ingredient in this soup.

Ingredients:

• 350g. chicken fillet;
• 1 dark beetroot;
• 1 carrot is sweeter;
• 1 juicy onion;
• 6 medium potatoes;
• 2 tomatoes or 1 tablespoon tomato paste;
• 700 g of Chinese cabbage;
• vegetable oil 2 tbsp;
• garlic - 2 cloves.

Cooking procedure:

1. Pour oil into a hot frying pan and fry the carrots, onions, beets. Add the skinless tomato or tomato paste.
2. Dip chicken fillet, diced in portions, and diced potatoes into a saucepan. Salt.
3. When the mass boils, add garlic, seasonings from your favorite herbs, black pepper.
4. Add aromatic vegetables from the pan and shredded cabbage to a pot of boiling potatoes.

Calorie content - 38 kcal.

We offer you to watch a video on how to cook borsch with the addition of Chinese cabbage:

Red borsch

Can a Chinese vegetable be put in red borscht?

Peking cabbage borsch is not only a hearty but also a healthy dish.

Red fragrant rich borscht can be cooked in a steep broth of two types of meat, or you can make it lean, as in this recipe. Both are tasty and fragrant.

Products:

• 700 g of Peking cabbage;
• 1 carrot, better than sweet varieties;
• 2 saturated burgundy beets;
• 900 g potatoes;
• 2 onions 4-5 pcs;
• sweet bell pepper;
• 3 large tomatoes or 2 tablespoons tomato paste;
• 1 tbsp Sahara.

Cooking procedure:

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

Calorie content - 32 kcal.

Chicken soup

For a pan with a volume of 4 liters you will need:

• 800 g of Chinese cabbage;
• 1 head of onion;
• 1 large carrot;
• 800 g of potatoes;
• 700 g boneless chicken;
• 1 clove of garlic

How to cook:

1. Boil chicken meat, cut into portions.
2. Fry the carrots and onions in a frying pan in vegetable oil.
3. Pour the potatoes into small pieces with water and cook for 5 minutes.
4. Put the roast in a saucepan, add cabbage and spices.
5. The soup is ready. Put chicken meat in each plate, pour in vegetable broth, sprinkle with herbs. You can add sour cream.

Calorie content - 28 kcal.

With noodles

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:

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

Calorie content - 44 kcal.

Soup-puree

Products:

• cream - 180g;
• Beijing cabbage -0.45 kg;
• celery (root) - 45 g;
• potatoes -0.45 kg.

How to cook:

1. Chop the celery root.
2. Potatoes, diced 1.5 * 1.5 cm, put in a saucepan, cover with water, salt. Cook until tender.
3. Coarsely chop the Peking cabbage and send it to the potatoes with bay leaf and ground pepper. Cook for 3-5 minutes.
4. Using a hand blender, grind the contents of the saucepan.
5. Pour the cream into the vegetable puree and bring to a 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).
• Bulgarian pepper - 200g.
• Onions - 1 pc.
• Hot pepper - 1 pc.

Cooking procedure:

1. Prepare the brisket broth with a hint of spiciness by adding the whole hot pepper pod.
2. Chop the onion finely, brown in a frying pan in vegetable oil.
3. Put carrots and bell peppers, celery in a hot pan, fry for 2 minutes. Add 0.5 cups of meat broth, simmer until tender.
4. Free the brisket from the bones, cut into portions. Put meat and potatoes in a saucepan. Cook for 5-7 minutes.
5. Put the Peking cabbage straws together with the stewed vegetables into a saucepan. Let it boil.

Calorie content - 87 kcal.

Potato in a slow cooker

Products:

• Ready chicken or vegetable broth -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 do we cook:

1. Simmer carrots, celery root, onions in olive oil.
2. Cook the diced potatoes and vegetable fry in 2 liters of water in the "soup" mode.
3. Using an immersion blender, turn the mass into a smooth puree.
4. Chop the Peking 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.
• Peking cabbage - 400g.

How to cook:

1. Simmer carrots, onions, celery and peppers in vegetable oil.
2. Boil potatoes in soup slices until half cooked in 2 liters of water.
3. Put the vegetables and cabbage leaves into a saucepan with strips.
4. Serve garlic croutons and herbs with the soup.

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:

1. Prepare the broth, remove the bones, if any, cut the meat into portions.
2. Stew carrots, onions, tomatoes and peppers in oil.
3. Cut the potatoes and put them in the broth with frying.
4. Add julienned cabbage leaves 3 minutes until cooked.

Caloric content - 86 kcal.

Hearty with green peas

Ingredient List:

• Chicken leg -250g.
• Smoked pork belly - 300g.
• Potatoes - 5 pieces.
• Chinese cabbage - 200g.
• Green peas - 150 g.
• Bulb onion - 1 pc.
• Garlic - 2-3 cloves.
• Olive oil.

How to cook:

1. Boil clear chicken broth.
2. Put the brisket, cut into small cubes in a frying pan, drizzle with olive oil, brown over high heat.
3. Chop the onion and garlic, send to fry to the brisket. Do not close the lid.
4. Darken diced potatoes in a pan with aromatic brisket.
5. Send the fragrant roast to the broth. Cook for 3-5 minutes.
6. Finely chop the Peking cabbage and add it and green peas to the soup. Let it simmer for 7-10 minutes. Remove from heat.

Caloric content - 106 kcal.

With mushrooms (in a slow cooker)

Products:

• Champignons (or forest mushrooms) fresh or frozen - 300 g.
• Onion - 1pc.
• Carrots - 1 pc.
• Pearl barley - 0.5 cups.
• Bay leaf.
• Vegetable oil.
• Salt.
• Pepper.

Preparation:

1. Boil the pearl barley in the "cereal" mode.
2. Simmer onions and carrots in vegetable oil. You can cut it as you like - into strips, cubes, grate.
3. Add mushrooms to frying, simmer covered for 5-7 minutes.
4. Add roast, bay leaf to the groats, pour water, salt and cook in the "soup" mode until tender.

Calorie content - 36 kcal.

Quick

Necessary products:

• Carrots - 1 pc.
• Tomato - 1pc.
• Onion - 1pc.
• Garlic - 1 clove.
• Butter - 50 g.
• Chinese cabbage - 200 g.

Preparation:

1. In a multicooker bowl, lightly fry in butter finely diced onions, carrots, peeled tomatoes. Add chopped garlic.
2. Put the potatoes in cubes in a saucepan, add water and cook until tender.
3. Grind the Chinese cabbage and add to the soup. Salt.

Cooking time is 24 minutes.

Calorie content - 26 kcal.

How to serve?

Peking cabbage soup can be especially flavored by decorating the soup with herbs. Garlic croutons can be added to the soup..

Conclusion

Peking cabbage is rightfully considered a valuable product, since it contributes to the overall health of the body: it strengthens the immune system, cleanses blood vessels, lowers cholesterol, and normalizes the endocrine and nervous systems. Indispensable for diseases of hepatitis, acme, Alzheimer's.

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It's actually difficult to say exactly how many grams of each product to put in. Add as much as you like and adjust the consistency of the soup with the liquid (broth and water). The soup is most delicious with the addition of boiled-smoked brisket, bacon or ham. But you can not put them. Also, for beauty, you can throw a few cherry tomatoes cut in half (ordinary tomatoes are sour and tasteless in our winter, and cherry tomatoes are sweet). Well, as for Peking cabbage, it even wins in comparison with ordinary white cabbage: the color is pleasant green, it is cooked within a few minutes and the taste is much softer.

Cut the bacon into small pieces.

Finely chop the onion, garlic and carrot.

I also cut the potatoes into small cubes.

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

Pour some oil into a saucepan and fry the bacon for a few minutes.

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

Pour the potatoes and fry all together for 5-6 minutes.

Fill with hot broth and simmer until potatoes are tender. If there are a lot of vegetables, but not enough broth, add hot water.

Then we fall asleep 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 (it depends on both the variety and the manufacturer ...). Therefore, if you are not sure that the vegetables you are using will cook in 5 minutes, it is better to drop them immediately after pouring the broth. And let them boil with potatoes. It takes 5 minutes for my beans to become soft, so I fall asleep almost at the end.

After 5 minutes add cabbage and ...

The meat, if you have it left over from the broth. We cook everything together for 8-10 minutes.

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

Shchi is a wonderful traditional dish of Russian cuisine. Cabbage, sorrel, nettle can be the basis of cabbage soup. Cabbage soup is cooked both lean ("empty") and full ("rich"). Empty cabbage soup was prepared in fasting on water or vegetable broth, mushrooms, turnips, brine and various herbs were added to them. Traditional cabbage soup was cooked with beef or poultry meat. Cabbage soup was an everyday constant dish that "did not become boring." It is not for nothing that there are so many proverbs and sayings about cabbage soup in the Russian language: "Cabbage soup and porridge is our food", "Teach your wife to cook cabbage soup" - this said that cabbage soup is a simple and everyday dish. A noble spirit hovered in every hut of our ancestors, so let's cook this wonderful soup too.

Today we will cook cabbage soup from Peking cabbage. The peculiarity of this cabbage is that it is softer and more tender than white cabbage, we will take this into account in cooking. Peking cabbage soup can also be cooked in a lean version, in vegetable broth. In the cabbage soup traditionally, thermally processed foods were not put, that is, we will not do any browning or "frying" (although I very rarely pass vegetables into soups, both my mother and my grandmother cooked)).

So, let's prepare the right products. I cooked cabbage soup with Peking in a 3-liter saucepan, the soup turned out to be rich and rather thick, as I like.

Pour cold water into a saucepan, send the washed pieces of chicken there. I always use tough stalks of greens for making broth, tying them with a thread so that it is convenient to remove them later when they give off their aroma.

We put the pan on high heat, but for now we will deal with vegetables. Cut the onion and carrots into cubes.

When the broth starts to boil, it is imperative to 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 to make it clear. Set the fire to medium.

Since the cabbage soup was traditionally simmered in a cast iron in a Russian stove, let's and we will cook cabbage soup over medium heat, avoiding boiling, this is important.

While our delicious broth is being cooked, let's start preparing vegetables. We will disassemble the Peking cabbage into sheets, rinse and dry. We cut out the dense part, and set the delicate parts of the sheet aside 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 are accustomed to.

After 30 minutes, our broth is ready, take out a bunch of stalks and add chopped cabbage to the broth. Bring it to a boil.

Since Chinese cabbage is cooked faster than ordinary white cabbage, after 5 minutes we will put potatoes in a saucepan. 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 of the bell pepper and tomato into small cubes. Add chopped Chinese cabbage leaves, tomato and pepper to the pot. At the same time add chopped garlic if desired. I add garlic to the plate.

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

Serve Peking cabbage soup with sour cream and herbs. Add only greens to the lean version. The brave spirit will certainly arouse the appetite of your relatives, call them to the table as soon as possible!

Cook to your health!

Cabbage soup has been the main liquid hot dish on the Russian table for over a millennium. It persisted steadily 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 of chicken meat on the bone;
• 2 potatoes;
• 200 g of Chinese cabbage;
• 1 carrot,
• 1 onion;
• 2 teaspoons of tomato paste;
• vegetable oil;
• salt and pepper to taste.

Preparation:

Rinse the chicken, put in a saucepan, cover with cold water and bring to a boil, add salt, remove the foam and simmer for 40 minutes.


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

Transfer the meat to a plate, cool and remove from the bones.
Put the cabbage in a saucepan, cook for 10 minutes. Return the meat to the pot.


Fry the carrots in vegetable oil, pepper until soft.
Transfer the potatoes to a saucepan, cook for 10 minutes. Add carrots and 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 prepared soup into bowls and serve with sour cream or mayonnaise.


Bon Appetit!