Peking soup

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We will need:
chicken meat
chicken bouillon
starch
any vegetables
mushrooms
glass noodles
10% vinegar
spicy seasoning “Sambal Olek”
a little dark soy sauce
ground sweet reddish pepper
salt
ground black pepper
sugar
monosodium glutamate
beaten eggs

Now we will get acquainted with the famous Beijing soup, which I think is prepared in almost any Chinese restaurant.

Anyone who has tried it understands that it does not fit into our usual ideas about soups, having a mixture of watery jellied meat with a spicy, sour-sweet taste.

And yet, it is very tasty, for my taste, and it is very easy to prepare it at home, surprising not only your family, but also your guests in the knowledge of Chinese cuisine.

For the soup we will need : chicken meat finely cut into cubes, chicken broth, starch, any vegetables (in our case there were carrots, mushrooms (champignons, a little shiitake), glass noodles, maybe tofu), 10 percent vinegar, hot seasoning “Sambal Olek” , a little dark soy sauce, ground sweet reddish pepper, salt, ground black pepper, sugar, monosodium glutamate, beaten eggs.

Put the chicken broth on the stove and let it boil.

At this time, dilute the starch with water.

Add cooked vegetables and meat to the broth.

Add a third of a ladle of vinegar to a 10 liter pan of broth.

Not enough Sambal Olek hot sauce,

Reddish ground pepper

A little ground black pepper

We mix everything. Add diluted starch one by one with a ladle until the mixture becomes a sticky jelly.

While stirring, add soy sauce and beaten chicken eggs (6 pcs.) along the radius.

You can sprinkle it with chopped green onions.

I recommend that before trying to cook it at home, you first try it in a restaurant so that you have a slight idea of what it should be like.

Beijing soup recipe

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Chinese cabbage and soybean paste soup (배추된장국)

One of the simple soups, very beloved by Koreans. It would seem like Chinese cabbage, soybeans and water. But, firstly, it’s really tasty, and, secondly, there are a lot of subtleties to make a truly tasty soup.

Let's start with the fact that it is better to take the winter species - with thick snow-white leaves. But it’s basically difficult for us. Therefore, if we take green leaves, I advise you to take only the lower part and put the upper part in the salad.

We take a lot of soy paste, it will give thickness and nutrition to our soup. Often soy sauce is also added, but remember that it is not allowed to replace 100% doenjang! But, it seems to me that at the moment miso paste or twenjang can be purchased quite easily.

Peking duck soup

Production: 1 hour

Difficulty: Low

Recipe yield: 4 servings

Chinese cuisine

Peking duck soup is a recipe for making a Chinese dish, this soup is prepared from the bones and meat that are left after the Peking duck has been cooked. This soup is served after Peking duck at the end of lunch. Often, when cutting a duck, the wings are left uncut, so the meat is taken from them. If it seems to you that the soup is light, this is not true, the soup is very filling, which means that a duck lunch in China lasts a long time. If you are not ready to consume soup immediately after the duck, then the leftover duck can be packed in a plastic bag and placed in the freezer and prepared duck soup the next day or later.

Peking duck soup ingredients

Peking duck soup recipe

To make a recipe for Chinese cuisine, Peking duck soup , place the bones and the remaining untrimmed Peking duck meat in a saucepan and pour in water so that it just covers the duck. Place the pan over high heat and bring to a boil for 200 minutes. When the water boils, reduce the heat and cook for 20-30 minutes.

While the duck is cooking, you can prepare all the spices. Peel the garlic and lightly crush it, peel the ginger and leave it uncut. Thinly slice the Beijing cabbage.

Then remove the meat and bones, and strain the broth through a sieve with gauze. Place the strained broth over medium heat, add sugar, ginger, garlic, star anise and soy sauce, cook the soup for 10 minutes.

Prepare rice noodles separately. Beforehand, it must be soaked in warm water for 10 minutes, and then put on medium heat and cooked for 5 minutes. Make sure the noodles don't get overcooked. Also, after soaking, the noodles can be steamed - this way they literally remain whole.

Separate the meat from the bones and cut into slices or strips. Place noodles, Chinese cabbage, and duck meat in a serving bowl, pour in the strained soup, sprinkle with green onions and serve the soup with Peking duck to the table hot. A meal with Peking duck is completed with a hot soup made from it.

Chinese cabbage soup

Ingredients

Chinese cabbage – 300 g

Potatoes – 4-5 pcs.

Onions – 1 pc.

Bell pepper – 0.5 pcs.

Garlic – 1 clove

Bay leaf – 2 pcs.

Greens - to taste

Salt, pepper - to taste

132 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Shchi is a wonderful common dish of Russian cuisine. The base of cabbage soup may include cabbage, sorrel, and nettle. Cabbage soup is prepared both lean (“empty”) and full (“full”). Empty cabbage soup was prepared during Lent using water or vegetable broth; mushrooms, turnips, brine and various herbs were added to them. Classic cabbage soup was prepared with beef or poultry. Cabbage soup was a daily, unchanging dish that “didn’t get boring.” It’s not for nothing that there are so many proverbs and sayings about cabbage soup in the Russian language: “Shchi and porridge are our food”, “Teach your spouse to cook cabbage soup” - this meant that cabbage soup is a common and everyday dish. The old spirit hovered in every hut of our forefathers, so let us prepare this excellent soup.

Read also: Delicious cabbage soup

Now we will prepare cabbage soup from Chinese cabbage. The highlight of the cabbage given to us is that it is softer and more tender than white cabbage, we will take this into account in production. Chinese cabbage soup can also be prepared in a lean version, using vegetable broth. Usually, heat-treated foods were not put into cabbage soup; in other words, we will not do any sautéing or “frying” (although I very occasionally sauté vegetables in soups, that’s how my mother and grandmother cooked)).

So, let's prepare the necessary products. I cooked cabbage soup with pekinka in a 3-liter saucepan, the soup came out rich and quite thick, just the way I like it.

Pour cool water into a saucepan and add the washed chicken pieces. I constantly use hard stems of greenery to make broth, tying them with thread so that it is easy to remove them later when they give off their own smell.

Let's put the pan on high heat while we get to the vegetables. Cut the onions and carrots into cubes.

When the broth begins to boil, it is necessary 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 make it clear. Make the heat medium.

Since cabbage soup was usually languished in a cast iron pot in a Russian oven, let us also cook cabbage soup over medium heat, avoiding boiling vigorously, this is important.

While our savory broth is cooking, let's start preparing the vegetables. We will separate the Chinese cabbage into sheets, wash and dry. Cut out the dense part and set aside the tender parts of the leaf for a while. Cut the thick part of the sheets into narrow strips.

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

After 30 minutes, our broth is ready, remove the bunch of stems and add chopped cabbage to the broth. Let's bring to a boil.

Since Chinese cabbage cooks faster than ordinary white cabbage, after just 5 minutes we’ll add the potatoes to the pan. Cover with a lid and cook the cabbage soup for another 5-7 minutes over medium heat. In the meantime, cut the tender part of the cabbage leaves into strips.

Cut half the bell pepper and tomato into small cubes. Add chopped Chinese cabbage leaves, tomato and pepper to the pan. At the same time, add minced garlic, if desired. I add garlic to the plate.

Bring to a boil, add salt and turn off the heat. Add bay leaves and leave the cabbage soup to brew for 20-30 minutes. Rich, tasty and fragrant Chinese cabbage soup is ready!

Serve Beijing cabbage soup with sour cream and herbs. In the lean version, add only greens. The new spirit will definitely whet your family’s appetite, call them to the table as soon as possible!