SoupMain CourseDinner

Romanian Cabbage Soup With Bacon

Name: Romanian Cabbage Soup With Bacon
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: romanian
Ingredients: 50 g bacon finely chopped; 2 pcs yellow onion thinly sliced; 2 pcs green bell pepper chopped; 1 pcs green cabbage shredded or thinly sliced; 175 g bacon sliced; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 1 tsp dried savory; 1,500 ml water; 2 pcs egg yolk; 120 ml heavy cream; 1 tbsp white wine vinegar; 0.25 cup fresh dill chopped

This hearty Romanian soup, known as Ciorba Țărănească, features tender cabbage and smoky bacon simmered in a savory broth. The soup is finished with a rich and tangy cream and egg yolk liaison, brightened with fresh dill.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 363 kcal

Gluten-free

Allergen information: may contain eggs, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

base

50 gbacon, finely chopped

Ingredients

2 pcsyellow onion, thinly sliced
2 pcsgreen bell pepper, chopped
1 pcsgreen cabbage, shredded or thinly sliced
1.5 tspsalt
0.5 tspblack pepper, freshly ground
1 tspdried savory
1,500 mlwater
1 tbspwhite wine vinegar
0.25 cupfresh dill, chopped

layers

175 gbacon, sliced

enrichment

2 pcsegg yolk
120 mlheavy cream

Equipment

ladle · large pot · medium bowl · cutting board · knife · whisk

The method

Step by step

1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy and the fat has rendered, about 5-7 minutes.
About 7 min
Cook’s note: Use a wooden spoon to break up the bacon as it cooks to ensure it renders evenly.
2
Add the sliced onions to the pot and cook in the bacon fat until softened and translucent, about 8 minutes.
About 8 min
3
Stir in the chopped green peppers and cook for another 5 minutes until they begin to soften.
About 5 min
4
Turn off the heat. Layer half of the shredded cabbage into the pot, followed by half of the bacon slices. Sprinkle with half of the salt, pepper, and dried savory. Repeat with the remaining cabbage, bacon slices, and seasonings.
About 5 min
Cook’s note: Layering distributes the bacon and seasonings evenly throughout the cabbage as it cooks down.
5
Pour the water over the layers. Bring to a boil over high heat, then reduce heat to low, cover the pot, and simmer for 40 minutes, or until the cabbage is very tender.
About 40 min
6
In a medium bowl, whisk together the egg yolks and heavy cream until smooth.
About 1 min
7
Slowly ladle about one cup of the hot soup broth into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
About 2 min
Cook’s note: Pour the broth in a thin, steady stream for the best results.
8
Pour the tempered egg mixture back into the soup pot, stirring gently. Keep the soup on low heat and do not allow it to boil.
About 1 min
Cook’s note: Boiling will cause the egg-enriched broth to curdle.
9
Stir in the white wine vinegar and fresh dill. Taste and adjust seasoning with more salt and pepper if needed, then serve immediately.
About 1 min

Per serving

Nutrition

30%Score

Calories: 363.2kcal
Protein: 18.4g
Carbs: 18.4g
Fat: 25.1g
Fibre: 5.8g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, ensuring it does not boil to prevent curdling.