Romanian ciorbă with cabbage and smoked pork cracklings

Name: Romanian ciorbă with cabbage and smoked pork cracklings
Ingredients: 1.5 kg fresh cabbage; 3 large carrots (300 g); 2 parsley roots (200 g); 1 large onion (150 g); 2 yellow bell peppers (300 g); 500 g tomatoes; 1000 ml water for blanching the tomatoes; 350 g smoked pork fat; 100 ml oil; 100 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g Vegeta seasoning; 1 teaspoon dried thyme; 3000 ml water; 150 g tomato paste; 15 g fresh dill; 15 ml vinegar or lemon juice; 1 chili pepper

Soups - Romanian ciorbă with cabbage and smoked pork cracklings by Florica F. - Recipia

Romanian ciorbă with cabbage and smoked pork cracklings is a hearty soup with tomatoes and vegetables, and the cabbage cooks until tender. The smoked pork cracklings go into the soup after the cabbage has boiled for 15 minutes. I slice the cabbage into thin strips, just small enough to fit easily on a spoon. Prep: 25 minutes. Cook: 49 minutes. Total: 74 minutes. Serves: 8. About 500 kcal and 10 g protein per serving.

Ingredients

1.5 kg fresh cabbage
3 large carrots (300 g)
2 parsley roots (200 g)
1 large onion (150 g)
2 yellow bell peppers (300 g)
500 g tomatoes
1000 ml water for blanching the tomatoes
350 g smoked pork fat
100 ml oil
100 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
15 g Vegeta seasoning
1 teaspoon dried thyme
3000 ml water
150 g tomato paste
15 g fresh dill
15 ml vinegar or lemon juice
1 chili pepper

Preparation

1. Clean and chop the cabbage, carrots, parsley roots, onion and peppers. Blanch the tomatoes for 1 minute in 1000 ml boiling water, drain them, peel and chop them. 2. Dice the smoked pork fat and fry it in a dry pan for 8 minutes, until browned. Transfer the cracklings to a plate lined with paper towel. 3. Heat 100 ml oil in a 5.5 l pot and sauté the onion, peppers and root vegetables with 100 ml water for 10 minutes, stirring from time to time. 4. Add the cabbage to the pot and sauté everything for another 5 minutes. The cabbage will start to soften. 5. Add 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 tablespoon Vegeta seasoning, 1 teaspoon dried thyme and 3000 ml hot water. Boil for 15 minutes, until the cabbage is tender. 6. Add the tomatoes, cracklings and tomato paste, then boil for another 10 minutes. Sprinkle with chopped dill. Serve with 15 ml vinegar or lemon juice and 1 chili pepper on the side, if you like.

Notes

This soup takes me back to childhood; my mother thickened it with a roux, and her version was more modest. Instead of the smoked pork fat, you can use the same 350 g of kaizer, country-style smoked pork, bacon, homemade sausages or homemade ham. Serve with bread and, for anyone who wants it, vinegar or lemon juice and a chili pepper. The soup keeps in the fridge for up to 3 days in a covered container. Young cabbage softens faster; cabbage with thick leaves may need a few extra minutes. Taste before adding more salt, since the smoked pork fat can make the broth salty. A 5.5 l pot leaves room to stir without spilling the soup.