Soup with Chinese cabbage and chicken

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make soup with Chinese cabbage and chicken? Prepare the necessary ingredients for this. The soup can be made from any part of the chicken. I'll cook it with chicken fillet. The proportions and composition of vegetables can be slightly changed to suit your taste. Green peas can be fresh or frozen. How to choose a saucepan for cooking soup, read a separate article at the end of the recipe.

2. STEP 2

   

   Pour water over the chicken, put on the fire and bring to a boil. Boil for 20-25 minutes. Then cut the meat into pieces and return to the broth. If you cook other parts of the chicken, separate the boiled meat from the bones and strain the broth.

3. STEP 3

   

   Peel the potatoes and cut into small pieces. Place the chopped potatoes in the pan with the meat. Cook everything together for 10-15 minutes.

4. STEP 4

   

   Peel and chop the onions and carrots. Finely chop the onion and grate the carrots. Pour a little vegetable oil into a hot frying pan and fry the vegetables for a couple of minutes.

5. STEP 5

   

   Cut the bell pepper into small cubes. I take peppers of different colors. You can take just one.

6. STEP 6

   

   Add the chopped bell peppers to the pan and fry everything together over low heat for another 2-3 minutes.

7. STEP 7

   

   Then mix the vegetables with tomato paste. Warm everything up and place the finished frying in a saucepan with soup.

8. STEP 8

   

   Shred the Chinese cabbage.

9. STEP 9

   

   Next, add green peas and Chinese cabbage. Add salt and spices to taste. You can add bay leaf for flavor. Boil everything together for 5 minutes.

10. STEP 10

    

    Remove the finished soup with Chinese cabbage and chicken from the heat, pour into bowls and serve hot. Bon appetit!

Comments on the recipe

tatyanochka2022

07.08.2023

4.6

I can't imagine lunch without hot soup. I made it today according to the recipe for soup with Chinese cabbage and chicken. True, I cooked the broth with pork, I had a small piece of carbonate. I also added bell pepper to the frying of onions and carrots. I've never cooked the first thing with it before. The pepper, itself very fragrant, added its own aroma to the soup, soft and pleasant. I also added tomato paste to the frying, which beautifully colored the broth and made the taste of the soup more rich. I added Chinese cabbage at the very end of cooking. Peking cabbage, compared to white cabbage, turned out to be softer with a delicate taste (I did not add green peas to the soup). I poured the soup into bowls and whitened it with sour cream. It turned out very tasty! Thank you very much!