Bluesweg soup with Chinese cabbage

Ingredients for 4 servings:

• 800 g Chinese cabbage
• 400 g chicken breast fillet(s)
• 1 bell pepper(s), red
• 1 large onion(s)
• 2 tbsp tomato paste
• 1 tbsp clarified butter or rapeseed oil
• 100 ml soy sauce
• 1 tbsp peanut oil or 1 tsp peanut butter
• 1 tbsp balsamic vinegar, lighter
• 1 pinch of sambal oelek or chili flakes
• 1 liter vegetable broth
• 100 g cashew nuts, roasted and salted
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Quarter the Chinese cabbage lengthwise, remove the stalk, and cut into thin strips. Cut the chicken strips into approximately 2 cm pieces. Deseed the bell pepper and cut into small cubes. Finely dice the onion. Marinade for the chicken: Combine the soy sauce, peanut oil, balsamic vinegar, and sambal oelek in a bowl and mix. Add the chicken pieces and let them soak in for 15-30 minutes. Transfer to a colander and collect the marinade in a second bowl. Heat the butter in a large saucepan, sauté the onions until translucent, add the bell pepper pieces and fry for 1/2 minute. Stir in the tomato paste and heat briefly. Add the Chinese cabbage and stir in. Deglaze with the marinade and vegetable stock, and add the chicken pieces. Simmer for about 10 minutes. Add the cashew nuts and heat briefly. Season to taste with salt and pepper.