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Romanian-Style Cabbage and Potato Soup with Bacon and Paprika
A category of Romanian soup, ciorbă is characterized by a pleasant sourness that comes from vinegar, pickle brine or the juice of sour fruits. There are many types of ciorbă; here we took inspiration from ciorbă de varză acră, which derives its sourness from sauerkraut. To mimic those classic flavors in our pantry version, we replace the sauerkraut with fresh green cabbage plus a dash of vinegar. Chunks of potatoes and a garnish of crisp bacon turn this soup into a hearty meal in a bowl. Serve with crusty bread and a tossed green salad for a satisfying supper.
4 to 6
Servings
40 minutes
Ingredients
-
8
ounces bacon, chopped
-
1
2-pound head green OR red cabbage, quartered lengthwise, cored and thinly sliced (about 8 cups)
Directions
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01In a large pot over medium, cook the bacon, stirring often, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside.
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