Crop production

Chinese cabbage soup

Russian housewives relatively recently were able to appreciate the benefits and taste of Peking cabbage. If in the 90s an exotic product caused fear and was not affordable for everyone, then today this vegetable is available to anyone. Ways of using it in the preparation of various dishes is great. Green Beijing cabbage leaves can be added to salads or soups, stewed with meat or used to decorate dishes. Savvy hostesses cook soup with Chinese cabbage, make cabbage rolls from it. Besides the fact that Chinese cabbage is a decoration of any dish, it is also a treasure trove of vitamins and trace elements.

The benefits of Chinese cabbage

The healing properties of the wonderful vegetable have been known for a long time. Healers of Ancient China, where the cabbage is from, used it to treat many diseases. Chinese sages argue that, thanks to Peking cabbage, the people of the Middle Kingdom rarely go to doctors. Modern scientists have confirmed the usefulness of this vegetable, having studied in detail the composition and properties of the plant.

What are the beneficial properties of Peking cabbage?

  • Contains vitamin C. In Peking cabbage there is more of it than in white cabbage. But ascorbic acid is a very important element for human health. Vitamin C is involved in the formation of the immune response when attacking infections. He also participates in the processes of blood formation. Thanks to this vitamin in the body, collagen can form, which is responsible for the youth of the skin and joints. And more ascorbic acid is concentrated in the green part of the Beijing cabbage.
  • Contains vitamin A. 100 grams of the product - its daily intake. A lack of vitamin A in the body leads to night blindness. By eating only a few cabbage leaves a day, you can maintain visual acuity. It should be noted that most of the vitamin is contained in the white part of the leaf.
  • Contains non-digestible fibers. Eating cabbage leaves for food, you contribute to the normalization of the gastrointestinal tract. After all, fiber is not only an absorbent of harmful substances in the body, but also food for beneficial bacteria that live in the human intestine.
  • Low calorie product. 100 grams of Peking cabbage - 16 calories. Therefore, from the point of view of nutrition, this vegetable is a treasure.

Disadvantages of Chinese cabbage

Despite the mass of useful properties, Beijing cabbage has some drawbacks:

  • The high content of dietary fiber is harmful for people suffering from indigestion.
  • Citric acid, which is part of the cabbage, can irritate the gastric mucosa with gastritis and ulcers.
  • In rare cases, this product may cause food allergies.

Recipe for borscht with Chinese cabbage

Beijing cabbage is an amazing product. It can be eaten in any form: raw, boiled and fried. Each method is beautiful in its own way. Among hostesses the recipe of borscht with Chinese cabbage is popular. Cooking options for this first dish are many.

The recipe for borscht with Chinese cabbage with a photo, placed in this material, greatly simplifies the process of perception of information by readers who want to please their loved ones with a delicious dinner.

The recipe itself is no different from the classic beet soup. The only caveat is the sequence of laying the ingredients in the broth.

Cooking process

To cook borsch with Chinese cabbage you will need:

  • half chicken,
  • 1 kg of Chinese cabbage,
  • 1 medium carrot,
  • 2 medium beets,
  • 1 kg of potatoes
  • 2 medium onions,
  • any greens (parsley, dill, onion),
  • seasoning
  • salt,
  • vegetable oil for roasting,
  • Bay leaf,
  • tomato paste.

Cooking First, take a saucepan and pour 4 liters of water into it, place half of the chicken. When the broth is boiling for the first time, drain and add a new one. After re-boiling be sure to remove the foam. Potatoes cut into cubes, carrots - straws, onions - half rings. It is better to boil the beets in advance until half-ready (approximately 20-25 minutes). After the vegetable has cooled, cut it into strips.

When the chicken is ready, you need to get it out of the broth and cut it into pieces. In the broth add potatoes, bring to a boil. Simultaneously fry onion and carrot in vegetable oil with the addition of tomato paste. After the potatoes boil, put the roast in the soup. The next ingredient added to the broth will be the beets. Boil all the ingredients for about 5 minutes. The last thing to add to the soup is Peking cabbage, which you must chop first. On low heat, leave the soup for 5-10 minutes. At the end, put the bay leaf and finely chopped greens, also pepper and salt. The advantage of borscht with Peking cabbage is that it does not need to insist. Eat the dish right away.

How to cook cabbage soup, step-by-step recipe with photos

In fact, it is difficult to say exactly how many grams of each product to put. Put as much as you like and adjust the consistency of the soup with liquid (broth and water). The most delicious soup with the addition of boiled smoked bacon, 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 sweet cherry). As far as Beijing cabbage is concerned, it wins very much in comparison with the usual white-white cabbage: the color is pleasant green, it cooks in a few minutes and tastes much more subtle.

Cut bacon in small pieces.

Finely cut onions, garlic and carrots.

I also cut potatoes with small cubes.

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

Pour some butter into the pan and fry the bacon for a few minutes.

To the fried bacon pour carrots, onions and garlic. Fry until transparent onions. And the aroma in the kitchen begins with fried bacon with onions.

Sprinkle potatoes and fry all together for 5-6 minutes.

Fill with hot broth and cook over low heat until cooked potatoes. If there are a lot of vegetables and little broth, add hot water.

Then fall asleep peas or beans (no need to thaw). Here it must be borne in mind that sometimes they do not have time to cook for 5 minutes (depending on the variety and the manufacturer.). Therefore, if you are not sure that the vegetables you use will brew in 5 minutes, it is better to drop them immediately after pouring the broth. And let them boil along with the potatoes. My beans are enough 5 minutes to become soft, so I fall asleep it almost at the end.

After 5 minutes add the cabbage and.

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

Here is such a bright and delicious soup turns out. Bon appetit and good mood!

Green borsch with Chinese cabbage

Tasty, it also turns out green borsch with the addition of various components:

  • green peas,
  • sorrel
  • green beans,
  • squash.
It all depends on the gastronomic preferences of yours, your family and guests.
Products use:
  • fresh,
  • frozen,
  • canned.
Do not be afraid to experiment, everyone has failures and ups. In my family love summer - green borscht with homemade sour cream, I recommend today to try to cook with Chinese cabbage and sorrel.

Ingredients for recipe number 2, the ingredients are designed for 5-6 people

  • chicken home floor carcass,
  • Bulgarian pepper - green or yellow 1 pc.,
  • Beijing 150 gr.,
  • 100 gr. sorrel (kisletsa),
  • bulb,
  • carrot 1 piece,
  • 3-4 potatoes,
  • sunflower oil - refined 30 ml.,
  • spices to taste
  • greenery,
  • sour cream,
  • water 3 l.

Ingredients for “Peking Cabbage Soup”:

  • Beef - 300 g
  • Potato - 3 pcs
  • Carrots - 1 pc
  • Onion - 1 pc
  • Peking cabbage (medium leaves) - 6-7 pieces
  • Tomato - 1 pc
  • Bulgarian pepper - 1 pc
  • Greens (parsley, dill) - 50 g
  • Spices (I have dried dill 0.5 tsp this time, cabbage seasoning 0.5 tsp) - to taste
  • Salt - to taste
  • Allspice - to taste
  • Bay leaf - 1 pc
  • Butter (small piece)
  • Sunflower oil (for frying.)
  • Garlic - 2 tooth.

Time for preparing: 70 minutes

Servings: 5

Recipe "Peking Cabbage Soup":

Wash the beef and cut into small portions. Pour cold water (2 liters) and boil for 30 minutes.

Peel potatoes, cut into cubes. Run to the meat. Cook for 10 minutes.

Onions cut into medium cubes.

Carrot cut into strips.

Heat the pan, pour in some sunflower oil and add a piece of butter. Fry the onion and carrot for 5 minutes.

Cut the tomato into cubes and add to the onions with carrots. Fry another 5 minutes. Pepper and salt a little.
Put the fried in the soup.

Bulgarian pepper cut into small strips and add to the pan. Cook for 5 minutes.

We cut Beijing cabbage and add to our soup. Cook for 10 minutes.

We throw finely chopped garlic, bay leaf, salt, spices and cook over low heat for 10 minutes.

Enjoy your meal!

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January 8 Valushka2003 # (author of the recipe)

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June 14, 2016 Valushka2003 # (author of the recipe)

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Can I add Chinese vegetable in the first courses?

This representative of the Cabbage family is increasingly found in recipes from all over the world. Moreover, it is used not only in fresh form. In their favorite dishes, white cabbage is increasingly being replaced by Chinese. Heat treatment does not deprive the product of vitamins and minerals.

How to cook light soup?

Do they cook cabbage soup?


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


  1. Diced potatoes, fried onions and carrots cook in 2 liters of water.
  2. Chopped Beijing cabbage leaves and chicken meat in portions to lower into the pan for 5-7 minutes until cooked.
  3. Chopped Beijing cabbage leaves and chicken meat in portions to lower into the pan for 5-7 minutes until cooked.

Calorie - 37 kcal.

Cabbage soup


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

Cooking procedure:

  1. Add carrots a little in oil in a frying pan.
  2. Add tomato juice or peeled tomatoes. Boil all minutes 5. Then-chopped garlic, black pepper, bay leaf. Close the lid and turn off the stove.
  3. Meat free from the bone, cut into portions. With potatoes and tomato dressing stew in broth.
  4. Put the Beijing cabbage in the pan for 3-4 minutes until the soup is ready.

Calories - 57 kcal.

How to cook soup and use with this Chinese vegetable?

Can I put Peking cabbage in borscht? Borsch is a complex and simple dish at the same time. Each hostess has her own secret ingredient in this soup.


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

Cooking procedure:

  1. Pour butter on a red-hot skillet and fry carrots, onions, beets. Add a tomato without skin or tomato paste.
  2. Dip the chicken fillet, cut into portions and diced potatoes into a saucepan. Salt
  3. When the mass boils, add garlic, seasonings from your favorite herbs, black pepper.
  4. Add pan-flavored vegetables and shredded cabbage to a pot of boiling potatoes.

Calories - 38 kcal.

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

Red borscht

Can I put a Chinese vegetable in red borscht?

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


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

Cooking procedure:

  1. Boil or bake beets in advance.
  2. Vegetable oil and carrot and onions. Add tomato paste, a spoonful of sugar, aromatic herbs, Bulgarian pepper, bay leaf and black pepper. Leave to languish for 1-2 minutes.
  3. Put the potatoes in boiling water. Cook for 5 minutes.
  4. Transfer the steamed vegetables to the potatoes.
  5. Peking cabbage cut into squares 1.5-2 cm. And beets, cut into cubes, put in a saucepan.
  6. Finely chop the garlic, add to the boiling borsch and remove the pan from the heat.

Calories - 32 kcal.

Chicken Soup

On a 4 liter pot you will need:

  • 800 g Beijing cabbage,
  • 1 onion head,
  • 1 large carrot,
  • 800 g of potatoes
  • 700 grams of boneless chicken meat,
  • 1 clove garlic.

How to cook:

  1. Boil chicken meat, cut into chunks into portions.
  2. In a pan in vegetable oil fry carrots and onions.
  3. Potatoes pour the water and cook for 5 minutes.
  4. Put roasting into the pan, add cabbage and spices.
  5. The soup is ready. Chicken meat put in each plate, pour vegetable broth, sprinkle with herbs. You can add sour cream.

Calories - 28 kcal.

With noodles


  • Chinese cabbage - 400g,
  • carrots - 2 pcs tomato - 1 pc,
  • chicken carcass - ½ carcass,
  • large potato - 3 pcs,
  • vermicelli - 60 g,
  • onion - 1 pc.

How to cook:

  1. Cook the chicken broth from 3 liters of water and ½ chicken carcass, adding 1 carrot and peppercorns.
  2. Crush the second carrot, onion, tomato, fry over high heat.
  3. Broth strain. Bone extract, chop the meat. Cook meat, vermicelli and potatoes for 2 minutes in broth.
  4. Add roast, boil.

Calories - 44 kcal.


  • cream - 180g,
  • Peking cabbage -0.45 kg,
  • celery (root) - 45 g,
  • potatoes -0.45 kg.

How to cook:

  1. Chop celery root.
  2. Potatoes, cut into cubes 1.5 * 1.5 cm, put in a saucepan, add water, salt. Cook until ready.
  3. Peking cabbage cut large, and with bay leaf and pepper, send to the potatoes. Cook for 3-5 minutes.
  4. Using an immersion blender, grind the contents of the pan.
  5. Pour cream into vegetable puree, boil.

Calories - 25 kcal.

With celery


  • Breast beef on the bone - 500 g
  • Beijing cabbage -0,45 kg.
  • Carrots -1 pc.
  • Potatoes -0.45 kg.
  • Celery - 200 g (stalks).
  • Bulgarian pepper - 200g.
  • Onions - 1 pc.
  • Hot peppers - 1 pc.

Cooking procedure:

  1. Prepare broth from the brisket with a hint of spice, adding a whole pod of hot pepper.
  2. Finely chop the onion, brown in a pan in vegetable oil.
  3. Put carrots and sweet peppers, celery in a hot frying pan, fry for 2 minutes. Add 0.5 cups of broth, stew until ready.
  4. Breast free from bones, cut into portions. Put meat and potatoes in a saucepan. Boil for 5-7 minutes.
  5. Peking cabbage straws, along with stewed vegetables, are placed in a saucepan. Let it boil.

Calories - 87 kcal.

Potato Multicooker


  • Ready broth from chicken meat or vegetables -1.5 l.
  • Potatoes - 500-600 g.
  • Cabbage leaves -200 g.
  • Onion -1 pc Carrots - 1 pc.
  • Celery (stem) -1 pc.
  • Garlic - 2 cloves.

How to cook:

  1. Stew carrots, celery root and onion in olive oil.
  2. Dice potatoes and vegetable roast in 2 liters of water in the “soup” mode.
  3. Using a dip blender, turn the mass into a smooth mash.
  4. Peking cabbage chop, chop garlic, add to puree, cook until ready in the "soup" mode.


  • Potatoes - 3 pcs.
  • Onions, carrots, celery (root), sweet pepper - 1 pc.
  • Peking cabbage - 400g.

How to cook:

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

Calories - 26 kcal.

With pork


  • 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 meat broth, remove the bones, if they were, cut the meat into portions.
  2. Stew carrots, onions, tomatoes and peppers in oil.
  3. Cut potatoes and roast them in broth.
  4. Add cabbage leaves into strips 3 minutes before readiness.

Calories - 86 kcal.

Hearty with Green Peas

Ingredient list:

  • 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 a clear chicken broth.
  2. Brisket, cut into small cubes, put on the pan, sprinkle with olive oil, browned over high heat.
  3. Chop onions and garlic, send to roast to the brisket. Do not close the lid.
  4. Potatoes cubes sweat in a pan with a fragrant brisket.
  5. Aromatic roasting send in broth. Cook for 3-5 minutes.
  6. Peking cabbage chop finely and add it and green peas to the soup. Let it boil for 7-10 minutes. Remove from heat.

Calories - 106 kcal.

With mushrooms (in a slow cooker)


  • Fresh or frozen champignons (or forest mushrooms) - 300 g
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Barley - 0.5 cup.
  • Bay leaf.
  • Vegetable oil.
  • Salt.
  • Pepper.


  1. Pearl barley boil in the mode of "croup".
  2. Sprinkle on the vegetable oil onions and carrots. You can cut as you like - straws, diced, grated.
  3. Add mushrooms to the roast, stew under the lid for 5-7 minutes.
  4. Add to roast grill, bay leaf, pour water, salt and cook in the "soup" until ready.

Calories - 36 kcal.

Required Products:

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


  1. In a multicooker bowl, lightly fry in diced onion into small cubes, carrots into strips, and a tomato without skin. Add chopped garlic.
  2. Put cubes in a pot, add water and cook until ready.
  3. Grind the Chinese cabbage and add to the soup. Salt

Cooking time - 24 minutes.

Calories - 26 kcal.

Watch the video: Soup Recipes : Quick & Easy Chinese Cabbage Soup Recipe (February 2020).