Borscht made from Chinese cabbage. Recipes are simple, delicious in a slow cooker, in a saucepan with chicken, pork, beef. Photo step by step

Publication in the group: First courses

Chinese cabbage is rich in dietary fiber, which cleanses the intestines of mucus and various impurities. Most of them are contained in the white solid part, and not in the green one. As a result, when consuming the vegetable, the functioning of the gastrointestinal tract is normalized, constipation is eliminated, and weight is normalized.

In addition, the cabbage under discussion contains a lot of vitamin C, which strengthens the immune system, and vitamins A and K, which improve vision and have a positive effect on blood clotting. Citric acid has become a rare ingredient in the vegetable. It can slow down the aging process, fight wrinkles, and increase skin elasticity. Eating vegetables is useful not only fresh in salads, but also in soups. For example, you can prepare a hearty borscht based on Chinese cabbage. The best recipes for such a first course are collected below in the article.

Classic recipe

According to the classic recipe, borscht is prepared with both beef and pork. You can choose the meat ingredient according to your taste. Tomato paste is also suitable for the recipe, but the dish tastes best with tomato juice. Fresh ripe grated tomatoes are also suitable. Pieces of meat are added to the treat as desired. You can get by with just broth.

Composition of ingredients

For the dish you need to take:

carrots, beets and onions - 1 pc.;
meat broth (pork or beef) – 1.5 l;
Chinese cabbage – 270-300 g;
tomato juice – 2/3 cup;
potatoes – 3 tubers (medium size);
fresh garlic – 3-4 cloves;
oil, salt and spices.

The perfect spice for this soup is a mixture made specifically for borscht. It includes bay leaf, colored ground pepper.

Step-by-step cooking process

The cooking process includes several stages:

Potatoes need to be peeled, washed thoroughly and chopped into cubes/slices.
Afterwards you need to put it in a saucepan, pour in the entire amount of broth specified in the recipe. Cook the potatoes until soft over medium heat.
Carrots and onions should be peeled and washed. Afterwards, grind. It is best to grate the carrots with a grater with medium divisions, and finely chop the onion. These vegetables should be placed first in a frying pan with a small amount of heated oil.
Afterwards, you can add raw beets to the onions and carrots. But first you need to clean it, wash it, and rub it very finely. Together, the vegetables should be simmered for about 12-15 minutes, stirring frequently.
The resulting frying should be transferred to the pan with the already soft potatoes in the broth. Lastly, you need to add the Chinese cabbage. First, it should be divided into leaves and chopped very finely.
Next, you need to pour tomato juice or grated fresh ripe tomatoes into the pan. It is allowed to add tomato paste at this stage.
All that remains is to add salt and pepper to the soup. Afterwards, cook it for 7-8 minutes over medium heat.

You need to add finely chopped peeled garlic to the already prepared soup. If desired, you can add small pieces of pork and beef to it.

What can I add?

If desired, additional vegetables can be added to the soup according to this recipe. For example, sweet pepper, peeled of all excess and cut into cubes. Roasted vegetables taste better if you immediately add chopped garlic to it.

How to serve a dish

It is delicious to serve ready-made soup with herbs. You can take green onions, parsley, and dill for treats. The greens need to be washed, dried and finely chopped, then poured on top of the plates with borscht. The dish should be complemented with fresh soft black or white bread.

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.

In a slow cooker

You can even cook borscht from Chinese cabbage in a slow cooker. This does not require any special mode. “Soup”, “Stewing”, “First courses” are suitable. A slow cooker will help you prepare soup faster and at the same time reduce the amount of dirty dishes. The resulting light treat is well suited even for a children's menu.

Borscht can be included in the diet of children over 2 years old.

Composition of ingredients

For the dish you need to take:

Chinese cabbage – 370-400 g;
chicken meat on the bone – 350-400 g;
potatoes – 4 pcs.;
beets, onions and carrots - 1 pc.;
lemon – ¼ piece;
tomato paste – 3-4 tbsp;
salt and black pepper.

The indicated amount of products is calculated for approximately 2 liters of filtered water.

Step-by-step cooking process

The cooking process includes several stages:

The chicken must be placed in the multicooker bowl and filled with filtered water. Next, you need to cook it in the cooking mode for 10-15 minutes, after which you need to replace the liquid with fresh one.
In the second broth, the meat should be cooked until cooked.
While the bird is cooking, it's time to get started on the vegetables. Wash them all under running water, peel and chop. It is best to chop the cabbage thinly with a sharp knife, chop the potatoes into cubes, and grate the carrots and beets with a grater with medium divisions. Lemon juice is used to preserve the rich color of vegetables when cooking. They need to pour over the chopped beets.
When the meat is ready, it must be cut from the bones, chopped into small pieces and poured back into the broth. You will also need to add all the prepared vegetables and tomato paste there. If necessary, you can add more liquid up to 2 liters.
All that remains is to salt the future soup and turn it on to cook in any suitable mode for 60-70 minutes. When the dish is cooked, the cook will be notified about this by a corresponding sound signal from the device.

When the first dish is completely ready, you need to let the soup brew. You can leave it in heating mode. This will make the taste of the treat even brighter and richer.

How to serve a dish

The finished soup can be poured into portioned bowls and supplemented with fresh herbs and sour cream to taste. If the “kitchen assistant” has a multi-cook function, this will greatly simplify and speed up the process of preparing a dish. Then you will need to set the temperature in the device to 110° and the time to 40-45 minutes. Another option is to use the stew mode and set the program several times, cooking the ingredients separately.

Description of preparation:

Beijing cabbage has appeared on our shelves in the last 20-30 years, which, you agree, is relatively recent. And it has found its use in many salads, soups, cabbage rolls. Borscht with it also turns out quite tasty. As for the recipe, I would also like to add that you should not replace tomato juice with tomato paste. It tastes much better with fresh tomatoes and fruit juice. The recipe for my borscht can be said to be dietary, since I prefer low-fat broth and, to a minimum, stew vegetables over gentle, low heat. Bon appetit and new, interesting recipes! Purpose: For lunch Main ingredient: Vegetables / Cabbage / Beetroot / Chinese cabbage Dish: Soups / Borscht

In a pan with chicken

Borscht made from Chinese cabbage turns out delicious according to any recipe. The vegetable in it quickly softens and is practically not felt in the finished dish. At the same time, Chinese cabbage retains its taste. The most dietary version of the dish is made from chicken meat. Its calorie content is approximately 48.7 kcal per 100 g.

Chinese cabbage borscht, recipe with chicken.

And BZHU:

BJU	Value in g (per 100 g)
Squirrels	3,8
Fats	3,4
Carbohydrates	1,1

Composition of ingredients

For the dish you need to take:

chicken broth (pre-cooked) – 1-1.2 l;
potatoes – 3-4 pcs.;
chicken bones (soup set) – half a kilo;
carrots, beets - 1 pc.;
red and white onions - ½ pcs.;
garlic – 2-3 cloves;
Chinese cabbage – 130-150 g;
table vinegar (9%) – ½ tsp;
sugar – 1 pinch;
bay leaf – 2 pcs.;
parsley, salt, a mixture of peppers and spices for vegetables, oil.

Step-by-step cooking process

The cooking process includes several stages:

First you need to wash, peel and cut the potatoes into small pieces. For example, cubes or cubes.
Chicken frames need to be filled with water and the broth boiled. To prepare the soup you will need about 1 liter of the latter.
At the very end, you need to remove the remaining pieces of meat from the frames and return it to the broth. Add the prepared potatoes there.
At the next stage, you can deal with the remaining vegetables. Onions, carrots, beets, garlic need to be peeled and washed. The first 2 vegetables must be chopped into miniature cubes. Grate the carrots with a medium grater, pass the garlic through a press.
First, you need to pour onions and carrots into a frying pan with any heated fat. They will cook until soft and lightly browned. When the frying base is almost ready, you can add garlic and beets to it. Fry the ingredients for another 6-7 minutes. At the end, pour vinegar into them, add sugar.
Next, you need to transfer the frying into a pan with potatoes and chicken. If necessary, you can add filtered water to the soup.
All that remains is to chop the washed cabbage with a sharp knife. You will need to add it to the soup approximately 6-7 minutes before the dish is completely ready, along with the bay leaf.

The resulting borscht should be allowed to brew on a cooling stove for a little less than an hour. In the future, you should not boil the dish again so that the tender Chinese cabbage does not boil over. Before serving, remove the bay leaf from the pan.

How to serve a dish

The dish is served hot and freshly prepared. It’s delicious to add sour cream (medium or high fat content) and mayonnaise to the soup. Any bread or croutons are suitable for treats. The latter can be prepared independently. To do this, black or white bread needs to be cut into small cubes, sprinkled with vegetable oil, salt, sprinkled with granulated garlic and dried in a frying pan or in the oven. Ready-made croutons should be scattered into portions of soup just before serving.

Ingredients

Chicken – 1/4 carcass
Potatoes – 3-4 pcs. (medium size)
Beijing cabbage – 1/2-1/3 fork
Carrots – 2 pcs. (small size) one carrot - for broth, the second - for frying
Onions – 1 pc. (small size)
Tomato – 1 pc. (small size)
Greens (parsley and (or) dill) - 4-5 sprigs each
Salt - to taste
Water
Vegetable oil (for frying)
Sour cream (to add to the finished dish)

With pork

It’s delicious to cook borscht based on pork with the addition of Chinese cabbage. You need to choose fatty meat with bones to make the soup rich. Potatoes are an optional ingredient in this dish. It adds satiety to the treat, but also makes it higher in calories. If desired, potatoes can be completely excluded from the recipe.

Composition of ingredients

For the dish you need to take:

fatty pork (with bone) and potatoes – 150-170 g each;
beets, carrots and onions – 70-80 g each;
Chinese cabbage – 120-140 g;
tomato juice (thick, natural) – 1 tbsp.;
vegetable oil, salt, pepper, fresh herbs.

The specified amount of ingredients will yield approximately 8 servings of the dish.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to place the fatty pork on the bones in a saucepan and fill it with filtered water. Depending on how thick you want the soup, you can take 2 or 3 liters of filtered water.
Read also: Omelet in pita bread in a frying pan. Cooking secrets
You need to pour a small amount of vegetable fat into the frying pan. Vegetables will be fried on it. To do this, you must first wash and peel the beets, onions and carrots. Afterwards, chop them randomly. For example, chop an onion into miniature cubes, grate carrots and beets with a medium or large grater.
Vegetables will need to be fried until golden brown. After this, you can transfer the roast to the already cooked pork. And the finished meat is cut off the bone and returned to the broth.
All that remains is to do the potatoes - peel, rinse, chop into cubes/cubes, add to the pan and cabbage - chop thinly, add to the soup.
Cook the soup over low heat until the potatoes are soft. To the almost finished dish you need to add tomato juice, spices, and salt. Next, you will need to cook it for another 6-7 minutes.

The resulting soup should be sprinkled with fresh chopped herbs to taste.

How to serve a dish

The dish is served freshly cooked and hot. You can add cold sour cream or thick heavy cream to it. Complete the treat with deliciously crispy toast with pieces of dried meat, crackers, croutons or fresh bread.

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.

With beef

Borscht made from Chinese cabbage is no less nourishing and tasty with beef. Be sure to choose meat on the bone. Fresh ribs are perfect for this dish. The result is a nutritious soup for lunch for the whole family.

Composition of ingredients

For the dish you need to take:

beef ribs (or meat on the bone) – 600-650 g;
potatoes – 5 pcs.;
Chinese cabbage – ½ head;
medium-sized beets and fresh garlic - 2 pcs each;
carrots and onions – 1 pc.;
tomato sauce – 3-4 tbsp. l.;
sugar and vinegar (table, 9%) - 1 tbsp. l.;
salt, spices, oil, herbs.

Step-by-step cooking process

The cooking process includes several stages:

Beef must be thoroughly washed and placed in a pan. Next, fill with cold filtered water.
Place the pan with all its contents on the stove and cook the meat for about 70-80 minutes. Be sure to remove any foam that appears with a slotted spoon. But you can also drain the first broth, replacing it with fresh, clean water.
While the meat is cooking, it's time to work on the remaining ingredients. First, wash all the vegetables and peel if necessary. The onion must be chopped very finely with a sharp knife, the carrots must be grated with a grater with medium or large divisions, the potatoes must be chopped into long thin strips.
Chopped onions and carrots must be poured into a frying pan with heated oil. They will fry over low heat for approximately 8-9 minutes. During this time, the vegetables should become soft and golden.
Separately, you will need to stew the grated beets. First you need to put it in a separate frying pan, then pour in vinegar, tomato sauce, add sugar. It takes approximately 20-25 minutes to simmer the mixture over medium heat, stirring frequently.
Ready meat must be cut off the bones and returned to the broth. Place fried vegetables and potatoes there.
Next, the soup will be cooked until the potatoes are soft. About 10 minutes before it is completely ready, it’s time to add spices to taste and salt. Chopped garlic will also help make the taste of the treat brighter.

When the first dish is completely cooked, you should let it sit on a cooling stove for about half an hour. At this stage, you can also add chopped herbs.

How to serve a dish

The ready-made borscht needs to be poured into portioned deep plates. Next, add sour cream or other sauce to taste. To make the soup more spicy, you can sprinkle ground black pepper or sweet paprika on top. Finely chopped chili, previously removed from the stalk and seeds, is also suitable for this.

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.

With sorrel

Chinese cabbage borscht will be even healthier with more vitamins if you add sorrel to it. It tastes best to use fresh herbs. Therefore, we can call this soup summer. But frozen or salted sorrel is also suitable for the dish. Be sure to rinse the latter very thoroughly before use.

Composition of ingredients

For the dish you need to take:

any meat with a bone - 1 medium piece;
onions, carrots, sweet peppers, beets - 1 pc.;
medium-sized potatoes and tomatoes - 3 pcs.;
Chinese cabbage leaves – 6-7 pcs.;
fresh sorrel – 1 bunch;
salt, spices.

From the specified amount of products, approximately 10 servings of the first course are obtained. It is best to choose red or orange sweet bell peppers for it.

Step-by-step cooking process

The cooking process includes several stages:

To begin with, the meat must be placed in a clean pan, and then filled with boiled water. Approximately 2-2.5 liters of liquid, depending on how thick the cook wants the soup to be.
The meat will cook for about 1 hour. Both pork and beef are suitable for the recipe. Next, you need to cut it off the bones and return it to the broth.
Vegetables for this recipe will not be pre-fried. First, they need to be washed, cleaned, and then crushed. Chop onions and beets into thin strips, potatoes into cubes or cubes, carrots into miniature cubes.
Next, you need to put all the vegetables in a pan with the already prepared one and leave them to cook for a quarter of an hour over low heat. Afterwards, you can transfer sweet pepper cubes, previously peeled from the stalk, seed membranes, and tomato slices, into a container.
After another 3-4 minutes of cooking, add finely shredded Chinese cabbage and salt. It is permissible to choose different mixtures of spices for such a dish.
After 5-6 minutes, add washed and chopped fresh sorrel.

It remains to cook the soup for another 1-2 minutes after boiling. In this way, it will be possible to preserve maximum vitamins in sorrel.

How to serve a dish

Borscht is served hot in portioned plates. To each you need to add sour cream and chopped green onions.

Benefits of borscht

Borscht itself is healthy, and if prepared correctly, it is beneficial for the body. Let's look at the important points and the content of nutrients in the dish.

Borscht contains a lot of easily digestible protein and vitamins, as well as macro and micro minerals - it allows you to stimulate and normalize the gastrointestinal tract, saturates and supplies the body with a sufficient amount of useful components.
This is the optimal combination of protein and fat, vitamins, vegetable fats that are beneficial for the body, as well as essential animal fats - a source of energy and saturation.
Vegetables are a potential source of vitamins B and C, K and folic, pantothenic acids, carotene, and meat and vegetable broth thins thick blood, normalizing the functioning of the cardiovascular system and liver.
Vegetables in borscht are a source of vegetable, fairly coarse fiber, which perfectly mechanically cleanses the body of toxins and waste. But for pancreatitis, you should give preference to Chinese cabbage rather than white cabbage.

Vegetarian borscht

Delicious borscht can be prepared even without meat. It is perfect for the period of fasting. The peculiarity of this dish is that the ingredients for it are baked in the oven, and therefore have a special rich taste.

Composition of ingredients

For the dish you need to take:

filtered water – 2 l;
beets, carrots - 2 pcs.;
onion and sweet pepper – 1 pc.;
potatoes (small size) – 4 pcs.;
Chinese cabbage – 270-300 g;
tomato paste - 2-3 tbsp. l.;
dry garlic – 2 tsp;
fresh garlic – 2-3 cloves;
aromatic sunflower oil – 3-3.5 tbsp. l.;
fresh parsley and dill - 60 g each;
salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

Beets, carrots and potatoes should be thoroughly washed using a stiff brush. Next, each prepared ingredient must be wrapped in foil (separately).
The sweet pepper must be washed, cut into 2 parts, and the stem and seeds removed.
The next step is to place the prepared components in a heat-resistant container. In one bowl you need to place the food in foil, halves of sweet peppers, and whole peeled onions.
The components of the future borscht will be baked at 190-200° for different times. Thus, beets can be obtained only after 60-70 minutes, and all steel products - after 40-50 minutes.
Ready baked vegetables need to be peeled. Then cut it. Peppers should be chopped into small strips, carrots, onions and potatoes into cubes, beets should be grated with a coarse grater.
The only vegetables left to do are finely chop the Chinese cabbage.
In large cabbage, you need to bring water to a boil. The first thing you need to do is add shredded Chinese cabbage. After boiling again and cooking for 5-6 minutes, you can add all the vegetables baked in the steps above, tomato paste, salt, dry garlic.
It remains to cook the treat for 7-8 minutes.
To prepare an original green dressing for a dish, you will need to rinse and thoroughly dry the greens (its composition can be changed to suit your taste), chop and place in a blender bowl. You should also add peeled fresh garlic and aromatic oil. All ingredients must be thoroughly mixed until smooth, salt and pepper to taste.

The finished borscht should be allowed to brew on a cooling stove for at least a quarter of an hour.

How to serve a dish

Borscht according to this recipe is served hot. First you need to pour it into portioned plates, then add green dressing. When preparing the soup under discussion, you need to remember that Chinese cabbage is tender, so it is easy to overcook. After adding it, you should try to boil the borscht as little as possible. When chopping cabbage, it is allowed to cut both the green and white parts of the leaves. Both options will soften enough in the soup. Delicious borscht can be prepared not only from white cabbage, but also from Chinese cabbage. There are several successful such recipes - with sorrel, pork, beef, chicken.

How to cook “Borscht with salted mushrooms and Chinese cabbage” step by step with photos at home

For borscht, take pork ribs, salted milk mushrooms, beets, carrots, potatoes, onions, celery, cabbage, tomato paste, butter, herbs, salt.

Pour washed pork ribs with cold water and put on fire. Bring to a boil, skim off foam.

Coarsely chop some of the onion, carrots, celery,

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