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Chinese cabbage soup

Author
Cookinero 29 Jan 2026
660
Chinese cabbage soup

Rich shchi is one of the most famous dishes of Russian cuisine. Shchi has become one of the symbols of Slavic culture and has many cooking options. This recipe uses only vegetables for the soup, the basis of which is meat broth. Potatoes, onions and grated carrots complement the tender Chinese cabbage. This is an alternative low-calorie recipe for shchi, which requires less time and money. Shchi from Chinese cabbage is an easy first course option for your dinner table!

How to cook Chinese cabbage soup

Step 1

Chinese cabbage soup

Take a vegetable cutting board. Cut the potatoes into medium-sized cubes, grate the carrots on a large grater. Shred the Chinese cabbage, and cut the onion into half rings.

Step 2

Chinese cabbage soup

Take a saucepan and pour in meat broth and water in a ratio of 1:2. Put it on the gas and bring to a boil.

Step 3

Chinese cabbage soup

Take a frying pan, grease it with vegetable oil. Fry half rings of onion and grated carrots until golden brown.

Step 4

Chinese cabbage soup

Make the heat moderate, the broth should not boil strongly. Add the shredded Chinese cabbage, then the fried vegetables. After 3-5 minutes, add the potatoes. Mix all the ingredients well.

Step 5

Chinese cabbage soup

Add salt and black pepper to taste. Mix the ingredients. Cook the soup over moderate heat for another 10-15 minutes. The Chinese cabbage soup is ready!

Chinese cabbage soup - FAQ About Ingredients, Baking Time and Storage

Absolutely! Regular green cabbage works well but shred it finely. Note that it has a slightly stronger flavor and might need 1-2 extra minutes of cooking time to reach the desired tenderness.
Replace the meat broth with vegetable broth. For vegan preparation, ensure your broth is plant-based and omit any optional non-vegan garnishes like sour cream or yogurt when serving.
Yes, but freeze without potatoes for best results. Potatoes tend to develop a grainy texture upon thawing. Add fresh potatoes when reheating, allowing them to cook for 12-15 minutes in the thawed soup base.
Swap potatoes with radishes or turnips—they mimic the texture of potatoes when cooked but have significantly fewer carbs. Daikon radish works particularly well in Asian-inspired soups.
Store in an airtight container for 3-4 days. The cabbage softens slightly but the flavors often improve after a day as ingredients meld together.
Yes, but sautéing deepens the flavor. For a quicker alternative, add raw onions and carrots directly to the broth—they'll soften while cooking but provide a milder taste.
Serve with a drizzle of sesame oil or chili crisp, fresh cilantro, and lime wedges. Pair with crusty bread or garlic-rubbed toast for contrast with the light broth.
Use a large stockpot (6-8 quarts) and maintain the 1:2 broth-to-water ratio. Increase spices gradually—start with 1.5x the original seasoning and adjust before serving.

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