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Is it possible to cook borscht from Chinese cabbage. Vegetarian borsch with beans and Chinese cabbage

Calories: 1331.3
Cooking time: 80
Proteins / 100g: 4.71
Carbohydrates / 100g: 3.69

Red borscht with Chinese cabbage, chicken broth with beetroot recipe is suitable for stages 2, 3 and 4. This healthy, thick and tasty soup can be brewed as often as you like, as it consists only of low-calorie vegetables and lean chicken meat. Prepare a large pot, because, as you know, the next day, such soups only taste better (if stored in the refrigerator).

Chicken borscht - a step by step recipe with a photo

This red borscht will take 1 hour and 20 minutes to cook, making 6 servings from the indicated ingredients.

Ingredients:
- chicken without skin - 0.5 kg;
- carrots - 250 g;
- onions - 120 g;
- Chinese cabbage - 300 g;
- celery - 300 g;
- eggplant - 150 g;
- tomatoes - 200 g;
- cherry tomatoes - 100 g;
- beets - 150 g;
- garlic - 3 teeth;
- bay leaf, parsley, salt.

How to cook at home

So, we are preparing red borscht with chicken according to Dukan.
Put the chicken with bones cut into small pieces in a deep saucepan, add a celery stalk, a small carrot, a bay leaf, a bunch of parsley, 2 teaspoons of salt and 1.5 liters of cold water. Cook the chicken over low heat for 40 minutes, remove the scale. Remove all vegetables and herbs from the finished one, take out the chicken.
Simultaneously with the broth, boil the beets in their uniforms in a separate saucepan.



Cooking vegetables, fry part, add raw part.
Saute coarsely grated carrots and chopped onions in vegetable oil, when they become soft, remove the pan from heat.



Finely chop the Chinese cabbage, celery and eggplant.





Peel the tomatoes, cut out the stalks, cut into cubes, put the whole cherry.



Put the fried and raw vegetables in a saucepan, pour over strained hot broth. Cook for 20 minutes after boiling.



When the vegetables are tender, remove the pan from the heat.



Put the beets boiled in their uniforms for a few minutes in ice water, peel them, three on a coarse grater, add to the pan along with finely chopped garlic.





Taste, salt to taste, leave for 20-30 minutes, so that the borscht brews a little and turns red as it should.



Pour into plates, season with low-fat yogurt, fresh herbs, serve hot with a piece of whole grain bread.



Recently, Chinese cabbage has conquered the consumer market. Previously, our housewives treated this vegetable with fear, not knowing the cooking recipes, and it cost a lot. Earlier there was a question about whether it is possible to put Peking cabbage in borscht. Now it is available to everyone. It is not unimportant that it is more tender, healthier than the white-headed sister, contains a storehouse of vitamins and microelements. Peking is suitable for salads, stewing, decorating dishes. Hostesses with ingenuity began to cook stuffed cabbage, even borscht from Peking cabbage. In this compilation of two recipes, I'm sure you will love both and the reviews will be top notch. To cook 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, try to cook.

Ingredients

Recipe number 1 is designed for 6 people, cooking time 1 hour:
  • 300 gr. hams,
  • 3-4 potatoes,
  • 1 beet
  • 1 sweet pepper,
  • onion,
  • carrot,
  • 2 pcs. tomato,
  • tomato puree 30 gr.,
  • cabbage 200 gr.,
  • spices at your discretion,
  • a couple of garlic cloves,
  • 40 ml. refined sunflower oil.
  • 2 liters of water

The process of making red borscht with Chinese cabbage

First, let's cook the broth:
  • rinse the legs,
  • cut into portions,
  • pour liquid and cook for 25 minutes, remembering to remove the foam.
You can cook this borsch too lean. 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 pepper into cubes,
  • fry vegetables in oil.
Let the beets cool, remove the skin, chop, add to the sautéing for Peking cabbage borscht.

Boil the tomatoes with boiling water, put in ice water, remove the skin, chop, put in a frying pan with the sautéed vegetables, send the tomato puree there and simmer for about 15 minutes.

When the chicken is cooked, add the potatoes and let it boil. After we put the roast, cook for 5-7 minutes.

The last one is to put chopped cabbage, spices, add some salt, boil for 6-9 minutes, sprinkle with chopped garlic and herbs, remove from heating. Serve with sour cream or mayonnaise.

Bon Appetit!
Below you can watch a video about cooking borscht with Chinese cabbage in a slow cooker.

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

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

Ingredients for recipe # 2, ingredients are for 5-6 people

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

Cooking process

We wash the chicken, fill it with water, cook until tender, on medium heat, without forgetting to remove the scale.
  • Wash the potatoes, peel, cut into cubes or cubes.
  • Chop the onion in half rings, if you like smaller, then dice.
  • Grate the carrots.
  • Pepper - straws, fry in oil with the addition of spices.
  • Chop the sour and cabbage, try not to grind it too much, as these are delicate products, they can simply turn sour.
When the chicken is cooked, we take it out of the pan, separate the meat and bones, return half of the meat to the broth. Use the remaining pulp for other dishes. We lay the potatoes, cook for 5-6 minutes.

Then we put the sautéing, boil for 5-7 minutes. Only now we send sorrel and Chinese leaves, add some salt, bring to a boil, boil for 2-3 minutes.

The borsch is ready, sprinkle with chopped herbs.

Cooking time will take from 1 hour to 1.5. If you cook the broth in advance, it will help to reduce the time by 2 times.

A couple - three little tricks - it is advisable to know the secrets.

  • Peking cabbage is put into the broth at the end of cooking, for 2-3 minutes. It is tender, soft, boiled faster than a white-headed relative, therefore, it is not required to infuse borsch with Peking, as a simple one - with a white-headed one.
  • An egg omelet, rolled into a roll, cooked separately, cut into small pieces and added to a plate, is suitable for green borscht.
  • People suffering from stomach ulcers, gastritis, indigestion - it is not advisable to abuse Peking cabbage. It also causes food allergies. The low calorie content of this product, according to nutritionists, is a treasure for losing weight. It will help you get in shape and start eating right. It has a high content of acids, for example: ascorbic acid, which helps to develop immunity in case of infectious diseases.
  • The recipes above are cooked in chicken broth. Also try it with brisket, beef, any meat product, or lean.

To cook borscht with Chinese cabbage, you should

Rinse the whole chicken carcass well, cut off the wings and legs, from which our soup will be cooked. The time to cook borscht with Chinese cabbage largely depends on the quality of the meat - the younger the chicken, the faster our dish will be ready.

Cut the potatoes into medium-sized cubes.

Finely chop the greens. Cut the cabbage into thin strips, then mix with herbs.

Fry some of the herbs in vegetable oil. Peel the beets, cut into thin strips.

You can then add the beets to the onions and fry for a few minutes. If you cook beets this way, remember to add one or two tablespoons of tomato.

To make the borscht with Chinese cabbage not very fat, you can add unfried beets.

To prevent the borscht from losing its beautiful bright color, you can add a slice of lemon.

Cook the soup until meat and potatoes are cooked, add cabbage with herbs. After the borsch has boiled for a few minutes, cover the pan and leave for a couple of minutes. After that, you can serve a great quick borscht to the table. Bon Appetit.

Delicious, hearty, thick and rich vegetarian borscht with beans and Chinese cabbage. Borscht is especially good according to this recipe in winter. Instead of Chinese cabbage, you can also use plain white cabbage. So let's get started.

Ingredients for 3 liters:

  • 1 cup (200 ml) red beans
  • 200 grams of Chinese cabbage (if not, plain white cabbage will do);
  • 1 medium carrot;
  • 1 medium beet;
  • 3 tablespoons of tomato paste;
  • 1.5 tablespoons of sugar (optional to reduce acidity from tomato paste)
  • 1 tablespoon of salt;
  • greens;
  • spices of your choice or my version (2 bay leaves; a few curry leaves, ½ teaspoon of mustard, ½ teaspoon of turmeric, ¼ teaspoon of asafoetida).

⇒ You may be interested in:

Vegetarian borscht with beans and Chinese cabbage, how to cook:

1. Soak the beans for 1 hour, then cook them for 1 - 1.5 hours. To make the beans boil faster, it is better to salt the water immediately.

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2. While the beans are being cooked, do the frying. To do this, heat the oil in a pan and fry the spices (40-60 seconds). Then add tomato paste, sugar to the spices, and lightly fry everything together.

3. Three carrots and beets on a grater, then add them to the mixture of tomato paste and spices. Fry for 3-5 minutes, then add ½ glass of water and simmer, covered with a lid for 10-15 minutes over low heat.

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4. Peking cabbage cut into strips. When the beans become soft, add Chinese cabbage, fry to the pan, add water if necessary, and cook everything together for another 7 minutes.

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5. At the end, add finely chopped greens.

6. That's it! Our vegetarian borscht with beans and Chinese cabbage is ready. Bon Appetit!

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