Soups📍 All of RomaniaEasy🌾 Gluten-free🥩 Low-carb / Keto💪 High-protein🥦 Clean eating🫒 Mediterranean

Sour Cabbage Soup

Name: Sour Cabbage Soup
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: Romanian
Ingredients: 500 g pork ribs or bone-in pork; 600 g finely chopped sauerkraut (or fresh cabbage); 2 medium carrots, sliced; 1 parsley root, diced; 1 large onion, chopped; 2 medium tomatoes, peeled and chopped (or 100 ml tomato purée); 1 red bell pepper, diced; 2 L cold water; 2 bay leaves; a few whole black peppercorns; salt to taste; 400–500 ml fermented bran juice (borș) or sauerkraut brine; 2 egg yolks; 150 ml full-fat sour cream; 1 bunch fresh or dried lovage; 1 bunch fresh parsley, chopped; 1 tbsp oil

Ciorbă de varză is a rustic and nourishing sour soup made with sauerkraut or fresh cabbage, root vegetables, and pork, soured with fermented bran juice (borș) or sauerkraut brine. It is a comforting winter staple and one of the most beloved soups in traditional Romanian cuisine.

🍽️

Servings

⏱️

Prep

20 min

🔥

Cook

80 min

⏰

Total

100 min

🥘Ingredients

servings

Meat and cabbage base

For souring

Dressing / Finishing

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🌾Gluten-free🥩Low-carb / Keto💪High-protein🥦Clean eating🫒Mediterranean

🍽️

Yield

approx. 2.5 L soup

📦Storage

❄️

Refrigerator

Up to 3 days in a sealed container; reheat gently without boiling

🧊

Freezer

Without sour cream dressing — can be frozen up to 2 months; add fresh dressing when reheating

🥗Nutrition Facts

Values per serving (approx. 400 ml)

🔥

Calories

250 kcal

🥩

Protein

16 g

🧈

Fat

14 g

🍞

Carbohydrates

16 g

🌾

Fiber

4 g

🍷Pairs Well With

🥂Full-fat sour cream

🥂Country bread or warm polenta

🥂Pickled hot peppers

🥂Dry white wine or rosé

💡Variations

Add sliced smoked sausage for an even heartier and more flavorful version.

Make a fasting version by replacing the meat with mushrooms and omitting the sour cream dressing.

Use fresh cabbage instead of sauerkraut for a milder soup, adjusting acidity with more borș.