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Shchi (Cabbage Soup) with Napa Cabbage

Let's make shchi with napa cabbage — quick and so tasty! You can enjoy this version even if regular green cabbage doesn't agree with you, and the flavor comes out more aromatic. Since napa cabbage cooks very fast, it cuts down on the cooking time too.

RopotushkaAuthor avatar
Recipe author
Cabbage soup with Peking cabbage
Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage Cabbage soup with Peking cabbage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 2 g
Fats 38 % 3 g
Carbohydrates 38 % 3 g
41 kcal
GI: 100 / 0 / 0
  • Shchi is a traditional Russian dish that always includes cabbage. Every family makes it, and there are countless recipes for this wonderful soup. Today I suggest an unusual version with napa cabbage. Until I tried it myself, I doubted it would be good. Now it's a regular in our family's rotation. We'll make the shchi on a pork rib broth, but you can use any other meat. Start with the broth: pour the measured water into a pot, cover, and bring to a boil. Salt it lightly. Lower the pork ribs into the boiling salted water. (You can also start the ribs in cold water and bring them to a boil together, but that produces more foam.) Skim the foam from the broth, lower the heat, and simmer, covered, for 30 minutes over medium heat. Finely chop the onion and carrot. Heat the vegetable oil in a skillet and add the onion and carrot. Sauté for about 5 minutes, stirring occasionally. Once the onion turns golden and the carrot releases its juices, add the tomato paste (or use chopped fresh tomato instead). Season lightly with salt and pepper. Stir and let it simmer together another 10 minutes over low heat, ideally covered. Take the ribs out of the broth. Carefully cut the meat off the bones, chop it, and return it to the pot. Cut the peeled potatoes into cubes and add them to the broth. After 10 minutes, add the sautéed onion and carrot. Cook another 10 minutes. Finely shred the napa cabbage. Napa cabbage is very tender, so it doesn't need long cooking — add it 5 minutes before the soup is done. Salt it, add the pepper and bay leaf, and any spices you like. Serve the finished shchi hot with fresh herbs and sour cream — though some people enjoy it cold, too.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in jackets - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry spices - 240  kcal/100g
  • Pork ribs - 321  kcal/100g

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