Transylvanian Cabbage Soup with Sour Cream | Traditional and Creamy
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50 min
Under an hour
Sezamo
O ciorbă ardelenească tradițională, cremoasă și plină de savoare rustică. Varza dulce tăiată fideluță este călită cu legume de toamnă, fiartă domol, iar la final desăvârșită cu o dresură bogată de smântână fermentată, aromatizată cu tarhon și mărar proaspăt.
Preparation method
Preparing the ingredients
Clean the vegetables. Remove the outer leaves of the cabbage, cut it into quarters, and shred it finely. Finely chop the yellow onion and red bell pepper, and grate the carrots on the large holes of a box grater or cut them into small dice.
In a large soup pot, heat 30 ml of sunflower oil over medium heat. Add the onion, carrot, and bell pepper, and sauté for 5-6 minutes, stirring occasionally, until slightly softened and fragrant.
Cooking the cabbage
Add the shredded white cabbage to the sautéed vegetables and stir well for 2-3 minutes to coat it with the flavors in the pot. Pour in about 2 liters of hot water (or clear vegetable broth).
Chef's tip
Carefully tempering the sour cream with hot broth before adding it to the pot is the secret to a perfectly creamy and velvety texture, without lumps.
Tarragon is the defining aromatic element of Transylvanian soups; add it at the end to keep its essential oils and distinct fragrance intact.
For an even deeper flavor, the soup is also excellent the next day, after the cabbage has absorbed the flavors of the sour cream and herbs.
45 min
Under an hour
