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 - do 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!
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 very 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!
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.
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.
Recipe for Chinese cabbage salad with tomatoes and cucumbers
This recipe for Chinese cabbage salad itself turns out to be very satisfying and tasty. It is prepared just as simply as the other salads on this list.
Components:
- Beijing cabbage – 3-4 leaves;
- Cucumbers – 2 pieces;
- Tomatoes – 2 pieces;
- Boiled potatoes – 1 piece;
- Olive oil – 3 tablespoons;
- Aromatic seasonings - 0.5 teaspoon.
Preparation procedure:
Cut the cabbage into thin strips. Although, you don’t have to bother and simply chop it into arbitrary pieces - whatever you like. But if you want the salad ingredients to look “organic,” it’s better to cut them.
Cut the cucumbers into strips too. But only half of the volume you took. The second half will be used to decorate the salad before serving - it will need to be cut into rings. Cut the tomatoes into medium slices. Tomatoes of different colors will help make your salad more colorful. In addition to the red ones, you can also take yellow ones. This way you will make the dish more visually attractive. It is better to take medium-sized tomatoes.
The addition of cherry tomatoes will add a certain zest to the dish. They taste sweet. And the vegetable sweetness in such a salad is a big plus. That is why sugar is sometimes added to such salads. But just a little.
A quick note about the presence of boiled potatoes in the salad. In this case, this ingredient is optional. If, for example, you still have boiled potatoes after a meal, you can add them.
The salad can be lightly salted. But here you need to be careful, because the cabbage leaves will not be able to absorb the salt, so it’s easy to pour more than necessary. It is best to salt for testing.
Gently mix everything and place on a large serving plate. Sprinkle aromatic spices on top to suit your taste. By the way, you can use sesame instead. After this, pour in olive oil and do not stir anymore.
The final touch will be the decoration with cucumber rounds - here you have the freedom of your imagination. Let the salad sit for five minutes and you’re ready to eat!
A little advice: try to prepare such salads so that you can eat them at one time. After refrigeration, it no longer tastes so pleasant, and cabbage leaves lose their juiciness.
The benefits of Chinese cabbage
The healing properties of the miracle vegetable have been known for a long time. Doctors in Ancient China, where cabbage comes from, used it to treat many diseases. Chinese sages claim that thanks to Chinese cabbage, the people of the Celestial Empire rarely turn to doctors. Modern scientists have confirmed the usefulness of this vegetable by studying in detail the composition and properties of the plant.
What beneficial properties does Chinese cabbage have?
- Contains vitamin C. Chinese cabbage contains more of it than white cabbage. But ascorbic acid is a very important element for human health. Vitamin C takes part in the formation of the immune response during the attack of infections. It is also involved in hematopoiesis processes. Thanks to this vitamin, collagen can be formed in the body, which is responsible for youthful skin and joints. Moreover, more ascorbic acid is concentrated in the green part of Chinese cabbage.
- Contains vitamin A. 100 grams of the product is its daily requirement. Lack of vitamin A in the body leads to night blindness. By eating just a few cabbage leaves a day, you can maintain your visual acuity. It should be taken into account that most of the vitamin is contained in the white part of the leaf.
- Contains indigestible fiber. By eating cabbage leaves, you help normalize the functioning of the gastrointestinal tract. After all, fiber is not only an absorbent of harmful substances in the body, but also food for beneficial bacteria living in the human intestines.
- Low calorie product. 100 grams of Chinese cabbage - 16 calories. Therefore, from a nutritional point of view, this vegetable is a treasure.
Chinese cabbage salad with chicken
This appetizer really stands out from other regular cabbage salads with mayonnaise. To begin with, you need to season it not with mayonnaise, but with butter and mustard. You also need to add a sweet pear, which will add special notes to the taste of cabbage and fillet. Thanks to such an interesting combination of flavors, this salad may become one of your favorites.
Components:
- Boiled or smoked chicken fillet – 300 grams;
- Beijing cabbage – 300 grams;
- Pear – 1 large piece;
- Walnuts – 55 grams;
- Oil – 5 tablespoons;
- French mustard – 2 teaspoons;
- Salt and a mixture of peppers - according to preference.
Cut the fillet and Chinese cabbage into thin strips. First peel the pear and cut it into strips.
Simply chop the walnuts. But not completely into powder, but so that they are small pieces. If you don't like nuts or you can't, you can do without them if you wish. But, of course, it will be much tastier with nuts.
The dressing is very easy to do - mix vegetable oil (preferably odorless) with mustard. If you wish, you can add a little pepper. Now the only thing you have to do is add the dressing to the salad and stir everything well. Chinese cabbage salad with chicken is ready to serve. Enjoy!
Recipe for borscht with Chinese cabbage
Chinese cabbage is an amazing product. It can be eaten in any form: raw, boiled, or fried. Each method is beautiful in its own way. The recipe for borscht with Chinese cabbage is popular among housewives. There are many options for preparing this first dish.
The recipe for borscht with Chinese cabbage with a photo, posted in this material, greatly simplifies the process of perceiving information for readers who want to please their loved ones with a delicious lunch.
The recipe itself is no different from classic beet soup. The only nuance is the sequence of adding ingredients to the broth.
Chinese cabbage and ham salad
Ham goes well with cheese, eggs and absolutely any vegetables. And this, by the way, applies to all its varieties. If you are one of the people who carefully watch what they eat, you can buy chicken ham.
If taste is important to you, buy pork or beef ham. And if you value originality, then horse meat ham is for you.
Components:
- Beijing cabbage – 250 grams;
- Ham – 200 grams;
- Hard cheese – 150 grams;
- Boiled eggs – 3 pieces;
- Olives – 80 grams;
- Mayonnaise - according to preference.
This recipe for Chinese cabbage salad is very quick and easy to prepare. Chop the cabbage leaves into not very thin strips. Cut the ham into strips or cubes.
Grate the cheese on a coarse grater. Cut the boiled eggs into small cubes. Drain the brine from the olives and cut them into rings. After mixing everything, add mayonnaise according to your preferences. As already mentioned, it is better to add mayonnaise little by little, to test.
As you can see, everything is really very easy.
Cooking process
To prepare borscht with Chinese cabbage you will need:
- half a chicken;
- 1 kg of Chinese cabbage;
- 1 medium carrot;
- 2 medium beets;
- 1 kg of potatoes;
- 2 medium onions;
- any greens (parsley, dill, onion);
- seasonings;
- salt;
- vegetable oil for frying;
- Bay leaf;
- tomato paste.
Preparation. To begin, take a saucepan and pour 4 liters of water into it, add half the chicken. When the broth first boils, drain the water and add new water. After boiling again, be sure to skim off the foam. Cut the potatoes into cubes, carrots into strips, onions into half rings. It is better to boil the beets in advance until half cooked (about 20-25 minutes). After the vegetable has cooled, cut it into strips.
When the chicken is ready, you need to remove it from the broth and cut it into pieces. Add potatoes to the meat broth and bring to a boil. At the same time, fry onions and carrots in vegetable oil with the addition of tomato paste. After the potatoes have boiled, add the fried potatoes to the soup. The next ingredient added to the broth will be beets. Boil all the ingredients for about 5 minutes. The last thing to add to the borscht is Chinese cabbage, which must first be chopped. Leave the soup on low heat for 5-10 minutes. At the end, add bay leaf and finely chopped herbs, also pepper and salt. The advantage of borscht with Chinese cabbage is that it does not need to be infused. Eat the dish right away.
Relatively recently, Chinese cabbage has conquered the consumer market. Previously, our housewives were wary of this vegetable, not knowing the cooking recipes, and it was quite expensive. Previously, there was a question about whether it was possible to put Chinese cabbage in borscht. Now it is available to everyone. It is not an unimportant fact that it is more tender and healthier than its white sister, and contains a storehouse of vitamins and microelements. Peking is suitable for salads, stewing, and decorating dishes. Housewives with ingenuity began to prepare cabbage rolls, even borscht from Chinese cabbage. In this collection of two recipes, I am sure that you will like both and the reviews will be first-class. To prepare borscht with tomatoes from Chinese cabbage, do not invent anything supernatural, the main thing is to be able to cook Ukrainian or know the basics of cooking borscht.
Let's take a look and try to cook it.
Ingredients
Recipe No. 1 is designed for 6 people, cooking time 1 hour:
- 300 gr. hams,
- potatoes 3-4 pieces,
- 1 beetroot,
- 1 sweet pepper,
- bulb,
- carrot,
- 2 pcs. tomato,
- tomato puree 30 gr.,
- cabbage 200 gr.,
- spices at your discretion,
- a couple of cloves of garlic,
- 40 ml. refined sunflower oil.
- 2 liters of water
The process of preparing red borscht with Chinese cabbage
First, let's cook the broth:
- rinse the legs,
- cut into portions,
- add liquid and cook for 25 minutes, remembering to skim off the foam.
You can also prepare this borscht as a lean one. Use mushroom broth to enhance the flavor.
Initially bake the beets in the oven until half cooked.
Cut the potatoes into cubes or cubes.
Let's deal with sautéed vegetables:
- peel the onion,
- cut into cubes
- grate carrots
- Chop the pepper into cubes
- fry vegetables in oil.
Allow the beets to cool, remove the skin, chop, add to the sauté for Chinese cabbage borscht.
Scald the tomatoes with boiling water, put them in water with ice, remove the skin, chop them, put them in a frying pan with the sautéed vegetables, add the tomato puree and simmer for 15 minutes.
When the chicken is cooked, add the potatoes and let it simmer. Then add the roast and cook for 5-7 minutes.
Lastly, add shredded cabbage, spices, add some salt, boil for 6-9 minutes, sprinkle with chopped garlic and herbs, remove from heat. Serve with sour cream or mayonnaise.
Bon appetit!
Below you can watch a video about cooking borscht with Chinese cabbage in a slow cooker.
Green borscht also turns out delicious with the addition of various ingredients:
- green peas,
- sorrel,
- green beans,
- zucchini.
It all depends on the gastronomic preferences of you, your family and guests. Products use:
- fresh,
- frozen,
- canned.
Don't be afraid to experiment, everyone has ups and downs. My family loves summer green borscht with homemade sour cream, I recommend trying it today with Chinese cabbage and sorrel.
Ingredients for recipe No. 2, ingredients for 5-6 people
- domestic chicken half carcass,
- bell pepper - green or yellow 1 pc.,
- Beijing 150 gr.,
- 100 gr. sorrel (sorrel),
- bulb,
- 1 carrot,
- 3-4 potatoes,
- sunflower oil - refined 30 ml.,
- spices to taste,
- greenery,
- homemade sour cream,
- water 3 l.
Cooking process
Wash the chicken, add water, cook until done, over medium heat, not forgetting to descale.
- Wash the potatoes, peel them, cut them into cubes or cubes.
- Chop the onion into half rings, if you like it smaller, then into cubes.
- Grate the carrots.
- Pepper - into strips, fry in oil with spices.
- Chop the sorrel and cabbage, try not to chop it too much, as these are delicate products, they may simply become limp.
When the chicken is cooked, remove it from the pan, separate the meat and bones, and return half of the meat to the broth.
Use the remaining pulp for other dishes. Add potatoes and cook for 5-6 minutes. Then add the sauté and boil for 5-7 minutes. Only now we add sorrel and Chinese leaves, add some salt, bring to a boil, and boil for 2-3 minutes.
The borscht is ready, sprinkle with chopped herbs.
Preparation time will take from 1 to 1.5 hours. If you cook the broth in advance, it will help reduce the time by 2 times.
Simple and delicious Chinese cabbage salad with cheese
It’s worth noting that this Chinese cabbage salad is also light. And not only in terms of manufacturing. Although it cooks in about ten minutes. It turns out tender and tasty. This salad is a great option if you can't decide what to serve with fish or meat.
Components:
- Beijing cabbage – 5 leaves;
- Cherry tomatoes – 10 pieces;
- Mozzarella (or your other favorite cheese) - according to preference;
- Greens – 0.5 tablespoon;
- Sesame – 1 tablespoon;
- Olive oil – 2 tablespoons;
- Lemon juice – 0.5 pieces;
- Flavorful seasonings - 1 teaspoon.
Cut five leaves from the cabbage. Cut off any rough, hard veins, if any. But don’t throw them away, but grind them harder. Also chop the white base into strips and place in a large serving plate. Tear the green part of the leaf into small random pieces. Of course, you can cut it, but in the first version the salad will take on a more attractive appearance.
Cut the cherry tomatoes in half and place on lettuce leaves.
Cut the mozzarella or any other cheese you like, however you like, and arrange it randomly as well. The cutting option itself does not play a significant role. You don’t even have to cut it, just grate it.
Sprinkle finely chopped herbs on top and add sesame seeds. If anyone doesn’t know, sesame has dark and light seeds. And in this recipe, it also doesn’t matter which seeds to use.
Now prepare the dressing - mix the oil, lemon juice and seasonings in a separate bowl. The spices may include nutmeg, basil or anything else.
The main thing here is the aroma and taste. If you don’t know what to choose, experiment. This will benefit you in any case. In any case, the finished dish will only become tastier. You can also add a little salt, but you shouldn’t do this if you added salty cheese to the salad.
But let's get back to the dressing - before adding it to the salad, you need to stir it well and let it sit for about ten minutes so that the seasonings can sufficiently develop the aroma. The ideal option would be to prepare the dressing at the very beginning - before you start chopping the ingredients.
Now pour the dressing over the salad. It is necessary to water evenly, because the salad does not need to be stirred so as not to disturb its beauty. Anyone who wants can stir it on their plate.
The salad, as you can see, turned out to be really very simple and light. And, most importantly, very aromatic and delicious. If you love to cook, be sure to add this delight to your list of recipes.
It is advisable to know a couple - three little tricks - secrets.
- Peking cabbage is placed in the broth at the end of cooking, for 2-3 minutes. It is tender, soft, and boils faster than its white cabbage relative, so there is no need to infuse borscht with Peking borscht, as you would with white cabbage.
- An egg omelet, rolled into a roll, cooked separately, cut into small pieces and added to a plate, goes well with green borscht.
- People suffering from stomach ulcers, gastritis, and indigestion should not overuse Chinese cabbage. It also causes food allergies. The low calorie content in this product, according to nutritionists, is a treasure for those losing weight. It will help you get in shape and start eating right. It contains a high content of acids, for example: ascorbic acid, which helps develop immunity against infectious diseases.
- The recipes given above are cooked in chicken broth. Also try cooking with brisket, beef, any meat product or lean.
Beneficial features
The vegetable is low in calories and has a positive effect on digestion and the liver. They are used in different ways. Chinese cabbage retains the greatest number of beneficial properties in raw or pickled form.
There is a pungent aftertaste due to the presence of mustard oils in the composition and contains lysine. Thanks to this amino acid, the vegetable is a source of longevity. Those who consume Chinese cabbage have pure blood and good immunity.
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Traditional healers actively recommend the vegetable for stomach ulcers. Koreans use it with garlic and ginger to cleanse the stomach of pathogenic microbes. Chinese cabbage juice diluted with water is recommended during exacerbation of gastritis, pancreatitis or stomach ulcers
Useful for diabetics. The vegetable contains few calories and lowers blood sugar.
Chinese cabbage has a positive effect on the nervous system. Eating salads or juice helps in getting rid of insomnia, nervous disorders or insomnia.
Useful for inflammatory diseases, effective in treating festering wounds, removes heavy metals from the body
Chinese cabbage juice is a drink with strong healing properties. Squeeze out from the white part. The green tips of the leaves are not suitable for this. Good for the heart and stomach. This is an effective remedy for inflammatory diseases of the oral cavity. Dilute with water and rinse your mouth several times a day.
When consumed internally, the juice cleanses the body and prevents the development of infectious diseases. Below are several recipes for preparing a healthy drink and recommendations for consumption.
Homemade Caesar from Chinese cabbage
Of course, the original recipe does not use Chinese cabbage, but lettuce. But, for example, in the cold season, when finding salad is difficult or expensive, an excellent alternative in this case would be Chinese cabbage, which can boast of juiciness at any time of the year.
Components:
- Boiled chicken fillet – 300 grams;
- Beijing cabbage – 400 grams;
- Hard cheese – 250 grams;
- Tomato – 1 piece;
- White bread – 1 loaf;
- Garlic – 1-2 cloves;
- Greens - a small bunch;
- Oil – 2.5-3 tablespoons;
- Salad mayonnaise - by preference.
Cut the fillet into equal small pieces. Do the same with cabbage leaves. Alternatively, the cabbage can be chopped into strips.
You need to thinly cut the crust off the loaf. Cut the pulp into cubes and lightly fry in a frying pan with butter and finely chopped garlic. About five minutes before the end of frying, add finely chopped greens to the frying pan. Before serving, place the cabbage, fillet, cheese and resulting croutons on a serving plate. Decorate the salad with tomato rings.
It’s better to serve mayonnaise separately so that everyone at the table can add as much as they want. Some people like this salad without any mayonnaise. Enjoy, now you know the basic recipes for making Chinese cabbage.
The most common vegetable plant eaten is cabbage. In the last few years, recipes have appeared in cooking, where the main component is Chinese cabbage. Usually, salads and hot dishes are prepared using it. Our selection includes a variety of delicious dishes that will help maintain health and longevity.
Chinese cabbage salad with crab sticks
This salad can often be seen on the holiday table. Most often even on New Year's Eve. And this is not surprising. It is very bright, very appetizing, and it looks just wonderful. And the salad with Chinese cabbage and crab sticks doesn’t stay on the table for long. Another of its many advantages is ease and speed of production. Try it and it will definitely end up in your recipe book.
Components:
- Beijing cabbage – 0.5 pumpkins;
- Crab sticks – 250 grams;
- Corn – 1 can;
- Salad pepper – 0.5-1 pieces (depending on how large it is);
- Greens - medium bunch;
- Green onions - medium bunch;
- Sugar – 0.5 teaspoon;
- Mayonnaise and salt - according to preference.
Cut the cabbage into medium pieces. For this dish, it is better to cut all the components approximately the same size. Try not to cut or remove rough veins at the base of the leaves. After all, they contain a real storehouse of vitamins. A good option would be to cut off the thickenings and chop them separately. Then place in the main bowl where your salad will be mixed.
Since the “queen of the fields” in the recipe is canned, as in any other version of crab salad, do not forget to drain the brine from the jar in a way convenient for you. And immediately add to the cabbage. Place crab sticks cut into medium pieces in a common bowl.
Then chop the lettuce pepper too. The color of the vegetable does not matter at all here, so choose the one you like best. Next, chop the greens.
After finishing cutting, mix everything thoroughly and add sugar. By itself, this salad comes out very tender, but some fans also add ground black pepper. But this is not mandatory. Now add mayonnaise. It will not only complete the salad, but also make it more nutritious and satisfying.
There are people who like it with a little mayonnaise. If you are one of them, take into account that without dressing the salad will come out quite dry, because it does not contain any components that would give it juiciness. Therefore, you may need quite a lot of mayonnaise. But you shouldn’t overdo it either.
Everything should be in moderation. On average, it usually takes about one jar. But you shouldn’t dump it all into the salad at once. Add gradually, stirring over and over again and tasting a little at a time. As soon as you feel that this is enough, stop.
If you don't eat mayonnaise at all, olive oil is a good substitute. And to add extra piquancy, you can add lemon juice after the oil.
