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The best recipes for soup, borscht and other first courses with Chinese cabbage


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 rules on how to properly chop this vegetable, as well as how to serve cooked dishes with Chinese cabbage.

Can you add Chinese vegetables to your first courses?

This member of the Cabbage family is increasingly found in culinary recipes all over 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.
  3. 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.

Caloric 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 aromatic 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 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 straws of Chinese cabbage 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 onions - 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. Chop the Peking cabbage finely 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. Chop 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.


Watch the video: Hong Kong style Borscht soup - ASMR Cooking and Eating No Talking Chinese food - 罗宋汤 Luo Song Tang (October 2021).