Shchi is wonderful a traditional dish Russian cuisine. Shchi can be based on cabbage, sorrel, nettle. Shchi is prepared 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 shchi was cooked with beef or poultry meat. Shchi was an everyday regular dish that "did not get boring." It is not for nothing that there are so many proverbs and sayings about cabbage soup in the Russian language: “Schi and porridge is our food”, “Teach your wife how to cook cabbage soup” - by this it was said that cabbage soup is a simple and everyday dish. The shanoy spirit hovered in every hut of our ancestors, so let's cook this wonderful soup.

Today we will cook 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 cooking. Chinese cabbage soup can also be cooked in a lean version, in vegetable broth. Thermally processed products were not traditionally put in cabbage soup, that is, we will not do any sautéing or “frying” (although I very rarely sauté vegetables in soups, both my mother and my grandmother cooked)).

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

Pour into a saucepan cold water, we will send the washed chicken pieces there. I always use hard stems of greens for making broth, tying them with a thread so that it is convenient to remove them later when they give up their flavor.

Put the pot on strong fire while we're on the vegetables. Cut the onion and carrot into cubes.

When the broth begins to boil, you must certainly 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 make it clear. Make the fire medium.

Since cabbage soup was traditionally languishing in a cast-iron pot in a Russian stove, let's cook cabbage soup over medium heat, avoiding rapid boiling, this is important.

While ours is cooking delicious broth Let's get the vegetables ready. Peking cabbage will be disassembled into sheets, washed and dried. Cut out the dense part, and set aside the tender parts of the sheet for the time being. We cut the thick part of the sheets into thin strips.

Peel the potatoes and cut into sticks or cubes, as you are used to.

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

Since Beijing cabbage cooks faster than ordinary white cabbage, after 5 minutes we will put the potatoes in the pan. Cover with a lid and cook cabbage soup for another 5-7 minutes over medium heat. In the meantime, cut the tender part of the cabbage leaves into strips.

half bell pepper and cut the tomato small cubes. Add chopped Chinese cabbage leaves, tomato and pepper to the pan. At the same time, add minced garlic if you like. I add garlic to my plate.

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

Serve peking cabbage soup with sour cream and herbs. IN lean version just add greens. The holy spirit will certainly arouse the appetite of your relatives, call them to the table as soon as possible!

Prepare for health!

In fact, it is difficult to say exactly how many grams of each product to put. Put in as much as you like and adjust the consistency of the soup with liquid (broth and water). The most delicious soup with the addition 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 winter, and cherry tomatoes are sweet). Well, as for Beijing cabbage, it even wins in comparison with ordinary white cabbage: the color is pleasant green, it cooks for several minutes and tastes much more tender.

Cut the bacon into small pieces.

Finely chop the onion, garlic and carrots.

I also cut potatoes into small cubes.

We 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 a little oil into the pan and fry the bacon for a few minutes.

Toss fried bacon with carrots, onion and garlic. Fry until the onion is transparent. And this aroma in the kitchen already starts from fried bacon with a bow...

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

Pour in 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 (depending on 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 away immediately after pouring the broth. And let them boil with potatoes. It takes 5 minutes for my beans to become soft, so I put them in almost at the end.

After 5 minutes, add cabbage and ...

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

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

2 years ago

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

Basically, housewives are accustomed to adding colored or white cabbage. But Beijing, juicy and crispy, was always left for making light salads and gourmet snacks.

Once someone thought, is it possible to add Chinese cabbage to soup? And then many chefs vied with each other to experiment, eventually deduced the formula perfect soups with the addition of cabbage of this variety.

Such a soup can be prepared with meat, vegetable broth or filtered water. A 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, Beijing cabbage and onions.

Composition:

• 6-7 pcs. potato tubers;
• 300-400 g meat fillet on the bones;
• 3 art. l. tomato paste;
• 4 things. garlic cloves;
• 0.3 kg of Beijing cabbage;
• 1 st. l. apple cider vinegar;
• one bulb;
• carrots - 1 root crop;
• to taste salt, seasonings, herbs, Bay leaf.

Cooking:

1. Let's start with the preparation of 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 ready.


4. Strain the broth if necessary.
5. Boiled meat is cut into small pieces or divided by hand into fibers.
   
6. Pour the strained broth into a saucepan, put on the stove and bring to a boil.
7. Meanwhile, peel the potato tubers and wash them thoroughly.
   
8. Shred the potatoes into cubes and send them to a pot of boiling broth.
   
9. We clean the carrots and onions.
10. Grind the carrot root on a grater, and chop the onion into small cubes.
    
11. We clean the forks of Peking cabbage from damaged upper leaves and rinse well.
    


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


17. Now salt the broth to taste.
    
18. We clean the garlic cloves from the husk.
    
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 boiled meat and bay leaf into it.
    
21. Mix everything well and boil the soup for 3-5 minutes on minimum heat.
    
22. We insist 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

Every chef has their own collection of recipes. And in this box there are 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 ham, ham, 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, 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.

Cooking:

1. Cut the smoked meat into cubes. You can choose pork, beef, chicken. Rely on your taste preferences.
2. We clean the onion from the husk and chop finely with a knife.
3. Pass 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 the smoked meat and garlic into the 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, wash. If the fruit is old, then we clean the seeds.
10. Chop the zucchini into cubes.
11. We chop 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 pea.
14. Pour everything with meat or vegetable broth.
15. Mix and season with salt to taste.
16. Boil the soup for 10 minutes on minimum 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 among universal dishes. By preparing a dish on the water and exclusively from vegetables, you will get a low-calorie soup. Do you want to feed everyone to the full? Add meat ingredients.

Shchi has been the main liquid hot dish on the Russian table for over a millennium. It has been steadily preserved in different eras, although tastes have changed, and has never known 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.

Cooking:

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


Carrots wash, peel, grate on a coarse grater. Wash potatoes, peel, cut into cubes. Peking cabbage cut into strips. Onion peel, wash, cut into cubes.

Transfer the meat to a plate, cool and remove the bones.
Transfer the cabbage to the pan, cook for 10 minutes. Return the meat to the pot.


Roast the carrots vegetable oil, pepper until soft.
Transfer the potatoes to a saucepan, cook for 10 minutes. Add carrots, cook for 3 more minutes.


In a frying pan, fry the onion, pepper, until soft, add the 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!

Chinese cabbage is a subspecies of turnip and does not lag behind a relative in terms of content. useful substances. 100 grams of the product contains: protein - 1.5-3.2 g, fats - 0.18 g, carbohydrates 1-8-2 g, alimentary fiber- 1.25g, ash - 0.82g, mono- and disaccharides 1.0g, vitamin C - 65-95mg, B1 - 0.10mg, B2 - 0.08mg, B6 -0.16mg ., 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 for this vegetable, as well as how to serve cooked dishes with Chinese cabbage.

Is it possible to add a Chinese vegetable to first courses?

This representative of the Cabbage family is increasingly found in culinary all over the world. Moreover, it is used not only in fresh. In 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 larger in Beijing 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 shchi cooked from Chinese cabbage?

Ingredients:

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

Cooking:

1. Boil diced potatoes, fried onions and carrots in 2 liters of water.
2. Shredded Beijing cabbage leaves and chicken meat in portions are lowered into the pan for 5-7 minutes until cooked.

Calorie content - 37 kcal.

Shchi rich

Ingredients:

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

Cooking order:

1. Slightly sauté carrots in oil in a 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. Boil in broth with potatoes and tomato dressing.
4. Put Chinese cabbage in the pots 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? Borscht is a complex and simple dish at the same time. Each hostess has her own secret ingredient this soup.

Ingredients:

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

Cooking order:

1. Pour oil into a hot frying pan and fry carrots, onions, beets. Add skinless tomato or tomato paste.
2. Drop into a saucepan chicken fillet, cut into portions and potatoes, cut into cubes. Salt.
3. When the mass boils, add garlic, seasonings from your favorite herbs, black pepper.
4. Add fragrant vegetables from the pan and shredded cabbage to the pot with 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 borscht

Is it possible chinese vegetable put in red borscht?

Chinese cabbage borscht is not only a hearty, but also a healthy dish.

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

Products:

• 700 g of Chinese cabbage;
• 1 carrot, preferably sweet varieties;
• 2 beets saturated Bordeaux;
• 900 g potatoes;
• 2 bulbs 4-5 pcs;
• sweet bell pepper;
• 3 large tomatoes or 2 tbsp. tomato paste;
• 1 tbsp Sahara.

Cooking order:

1. Boil or bake beets in advance.
2. In vegetable oil, let the carrots and onions. Add tomato paste, a spoonful of sugar, aromatic herbs, bell pepper, bay leaf and ground black pepper. Leave to languish for 1-2 minutes.
3. Place potatoes in boiling water. Boil 5 minutes.
4. shift vegetable stew to potatoes.
5. Cut the Chinese cabbage into 1.5-2 cm squares and lower the diced beets into the pan.
6. 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 pot:

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

How to cook:

1. Boil chicken meat, cut into pieces into portions.
2. Fry carrots and onions in vegetable oil in a frying pan.
3. Pour water over potatoes and boil 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 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:

1. Cook chicken bouillon 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. Meat, vermicelli and potatoes cook for 2 minutes in the broth.
4. Add roast, bring to a boil.

Calorie content - 44 kcal.

Soup puree

Products:

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

How to cook:

1. Chop the celery root.
2. Potatoes, cut into cubes 1.5 * 1.5 cm, put in a saucepan, pour water, salt. Cook until ready.
3. Coarsely chop the Beijing cabbage, and send it to the potatoes with bay leaf and ground pepper. Cook for 3-5 minutes.
4. Using an immersion blender, grind the contents of the pot.
5. IN vegetable puree pour cream, boil.

Calorie content - 25 kcal.

with celery

Products:

• Beef brisket on the bone - 500 g.
• Beijing cabbage -0.45 kg.
• Carrot -1 pc.
• Potato -0.45 kg.
• Celery - 200 g (stalks).
• Bulgarian pepper - 200g.
• Onion - 1 pc.
• Hot pepper - 1 pc.

Cooking order:

1. Make a brisket broth with a hint of spiciness by adding a whole pod of hot peppers.
2. Finely chop the onion, brown in a pan with vegetable oil.
3. carrots and Bell pepper, put celery on 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 the meat and potatoes in the pot. 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-made broth from chicken meat or vegetables - 1.5 liters.
• Potatoes - 500-600 g.
• Cabbage leaves -200 g.
• Onion -1 pc Carrot - 1 pc.
• Celery (stalk) -1 pc.
• Garlic - 2 cloves.

How we cook:

1. Stew carrots, celery root, onions in olive oil.
2. Cook potatoes in cubes and vegetable fry in 2 liters of water in the "soup" mode.
3. With an immersion blender, turn the mass into a homogeneous puree.
4. Chop the Beijing cabbage, chop the garlic, add to the puree, cook until cooked in the "soup" mode.

Lean

Products:

• Potatoes - 3 pcs.
• Onion, carrot, celery (root), sweet pepper - 1 pc.
• Beijing cabbage - 400g.

How to cook:

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

Calorie content - 26 kcal.

with pork

Products:

• Pork (possible on the bone) - 500g.
• Beijing cabbage - 400g.
• Tomato, sweet pepper, onion, carrot, garlic (chive) - 1 pc.
• Potatoes - 3 pcs.

How to cook:

1. Prepare meat broth, take out the bones, if any, cut the meat into portions.
2. Sauté carrots, onions, tomatoes and peppers in oil.
3. Cut the potatoes and put them into the broth with frying.
4. Add cabbage leaves with straws 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.
• 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 pan, sprinkle olive oil, brown over high heat.
3. Chop the onion and garlic, send to fry to the brisket. Do not close the lid.
4. Dice potatoes in a frying pan with fragrant brisket.
5. Send fragrant roast to the broth. Cook for 3-5 minutes.
6. Finely chop the Beijing cabbage and add it and green peas to the soup. Let it boil for 7-10 minutes. Remove from fire.

Calorie content - 106 kcal.

With mushrooms (in a slow cooker)

Products:

• Champignons (or Forest mushrooms) fresh or frozen - 300 g.
• Bulb - 1 pc.
• Carrot - 1 pc.
• Barley - 0.5 cups.
• Bay leaf.
• Vegetable oil.
• Salt.
• Pepper.

Cooking:

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

Calorie content - 36 kcal.

Fast

Required products:

• Carrot - 1 pc.
• Tomato - 1 pc.
• Bulb - 1 pc.
• Garlic - 1 clove.
• Butter - 50 g.
• Chinese cabbage - 200 g.

Cooking:

1. In a multicooker bowl, lightly fry for butter chopped onion into small cubes, julienned carrots, tomato without skin. Add minced garlic.
2. Put potatoes in cubes in a saucepan, cover with water and cook until tender.
3. grind Chinese cabbage and add to soup. Salt.

Cooking time - 24 minutes.

Calorie content - 26 kcal.

How to apply?

A special taste of Chinese cabbage soup can be given if you decorate the soup with greens when serving. Garlic croutons can be an addition to the soup.

Conclusion

Beijing cabbage is rightfully considered a valuable product, as it contributes to general health improvement body: strengthens the immune system, cleanses blood vessels, lowers cholesterol, normalizes the work of the endocrine and nervous systems. It is indispensable for diseases of hepatitis, acme, Alzheimer's.

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