Croatian Cabbage Soup with Pork
Warm up with a hearty bowl of Croatian Cabbage Soup with Pork, a rustic one-pot dish brimming with rich flavors and wholesome ingredients. Tender cubes of pork shoulder simmer alongside shredded green cabbage, carrots, potatoes, and a medley of aromatic spices like sweet paprika and bay leaves, creating a comforting and savory broth. This traditional Eastern European recipe is elevated with the optional addition of smoky sausage, adding depth to every spoonful. Perfect for cold days, this soup not only warms the soul but also fills your kitchen with irresistible aromas. Ready in just over 90 minutes, it’s an ideal make-ahead meal that tastes even better the next day. Garnish with freshly chopped parsley and serve hot with crusty bread for a satisfying dinner that embodies the heart and soul of Croatian cuisine.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (boneless, cubed)
- 500 grams Green cabbage (shredded)
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 medium Carrots (sliced into rounds)
- 2 medium Potatoes (peeled and diced)
- 2 tablespoons Tomato paste
- 1 tablespoon Sweet paprika
- 2 leaf Bay leaves
- 1.5 liters Vegetable or chicken stock
- 2 tablespoons Vegetable oil
- 200 grams Smoked sausage (optional, sliced)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium-high heat.
Add the cubed pork shoulder and sear for 4-5 minutes, turning occasionally, until browned on all sides. Remove the pork and set aside.
In the same pot, add the chopped onion and saute for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the tomato paste and sweet paprika, stirring to coat the onions and garlic evenly.
Return the seared pork to the pot, along with the sliced carrots and diced potatoes. Mix well.
Pour in the vegetable or chicken stock and bring the mixture to a gentle boil.
Add the shredded cabbage, bay leaves, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 60-75 minutes, stirring occasionally. The pork should be tender, and the flavors well-developed.
If using smoked sausage, add it during the last 15 minutes of cooking to heat through.
Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
Serve the soup hot, garnished with fresh parsley. Optionally, pair it with crusty bread for a complete meal.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 11022 mg | 479% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 37.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5212 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
