Peking Cabbage Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Gorgeous green cabbage soup can be made not only with chicken (like mine), but also in a lean version.

Ingredients

Chicken - 400 g

Peking cabbage - 300 g

Potatoes - 4-5 pcs.

Carrots - 1 pc.

Bulb onions - 1 pc.

Bulgarian pepper - 0.5 pcs.

Tomato - 0.5 pcs.

Garlic - 1 clove

Bay leaf - 2 pcs.

Greens to taste

Salt, pepper - to taste

• 132 kcal
• 1 h. 10 min.
• 1 h. 10 min.

Photo of the finished dish

Step by step recipe with photo

Shchi is a wonderful traditional dish of Russian cuisine. Cabbage, sorrel, nettle can be the basis of cabbage soup. The cabbage soup 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 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 chicken pieces there. I always use tough stalks of greens for making broth, tied 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 Beijing cabbage into sheets, rinse and dry. We cut out the dense part, and put the delicate parts of the sheet aside. Cut the thick part of the sheets into thin strips.

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

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 into strips the tender part of the cabbage leaves.

Cut half of the bell pepper and tomato into small cubes. Add the chopped Chinese cabbage leaves, tomato and pepper to the pot. Add chopped garlic at the same time, 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. Rich, tasty and aromatic Peking 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, quickly call them to the table!

Cook for health!