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Sour Cabbage Soup
Bucharest — Mother recipe · en it
This delicious ciorbă de porumb is a specialty of Romanian cuisine, with an acidic and rich flavor that perfectly complements the cold winter months.
⏱️ 20 min prep + 60 min cottura · 4 porzioni · facile
Ingredients
- 2 kg of cabbage
- 2 onions
- 1 red onion
- 2 garlic cloves
- 1 liter of chicken broth
- 1 tablespoon of paprika
- 1 tablespoon of salt
- 100 ml of vinegar
- 200 g of prosciutto
- 100 g of pork
- 2 mint leaves
- 2 parsley leaves
Method
- Peel and slice the onions, garlic, and prosciutto, then sauté in a pot with a little oil.
- While the onions are browning, cut the cabbage into pieces and add to the pot.
- Add the chicken broth, paprika, salt, and vinegar.
- Bring to a boil and simmer on medium heat for about 45 minutes.
- Add the pork in pieces and cook for another 10-15 minutes.
- Finally, add the mint and parsley leaves, mix well, and serve hot.
- Let it cool a bit and taste, adding salt if needed.
The story
Ciorbă de porumb has historical roots in Romania, where it was prepared for centuries as a way to use excess cabbage during winter. Today, it is a traditional dish of Bucharest that suits all seasons.
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