Soup with Chinese cabbage and smoked meats

For this soup with Beijing cabbage and smoked meats, I used hot-smoked pork neck. A barrel is also good here. I also tried it with smoked chicken and turkey, but I still prefer pork because it tastes better to me. But of course, you can try different options of smoked meat and choose according to your taste. Cut the meat into cubes. The size should be according to your preference, so that it is comfortable for you to eat without further cutting. Peel and finely dice the shallots. Crush the garlic in a press or finely chop it.

For cooking this soup, I take a pot with quite thick walls and fry everything in it. I will also cook the soup in it. Of course, you can fry everything in a frying pan and then transfer to a pot to cook the soup. Heat a small amount of oil, lightly fry the onion, set it aside, and add the meat cubes with garlic. Stir-fry everything together for a few more minutes. Set the heat to medium to avoid burning anything.

While everything is frying, chop the Chinese cabbage and zucchini (in cubes). In autumn, the zucchini skin is quite tough, so it is better to thinly cut it. Also remove the seeds and fibrous core. Zucchini can be replaced with potatoes. Or you can add both. Cut the Chinese cabbage into strips. I did not use the thick part of the cabbage, which is closer to the base (I made a salad out of it).

Add the diced zucchini to the pot. Continue frying for another two minutes. Stir.

Pour broth into the pot and cook for 10 minutes. After that, add the chopped Chinese cabbage and peas. Frozen peas do not need to be thawed beforehand.

Let the soup boil and cook for another 4-5 minutes, no longer needed. Since we added broth, I didn't need any spices, except for sprinkling my portion with chili pepper when serving. If you replace the broth with water, be prepared that the taste of the soup will be simpler, and seasonings will definitely be needed - at least salt and pepper. Adjust the thickness of the soup to your taste. You may want to add a little more broth (water). Let the soup with Chinese cabbage and smoked meats sit for a while to infuse the flavors. And it can be served. Enjoy your meal!