Sausage and Cabbage Ciorba
Warm up your kitchen with the comforting flavors of Sausage and Cabbage Ciorba, a traditional Eastern European-inspired sour soup that’s hearty, tangy, and perfect for any season. This vibrant ciorba features smoky sausage, tender green cabbage, and a medley of fresh vegetables, all simmered in a savory vegetable broth infused with thyme and a hint of bay leaf. The addition of lemon juice provides a signature tangy kick that sets this dish apart, while a sprinkle of fresh parsley adds a burst of color and freshness to every bowl. Ready in just about an hour, this satisfying soup is a one-pot wonder that’s perfect for cozy family dinners or make-ahead meals. Serve it with crusty bread for a wholesome, nourishing experience.
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Recipe Information
Ingredients
- 300 g smoked sausage
- 500 g green cabbage
- 2 medium carrots
- 2 celery stalks
- 1 medium yellow onion
- 3 garlic cloves
- 2 tbsp tomato paste
- 1.5 liters vegetable broth
- 500 ml water
- 3 tbsp lemon juice
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Slice the smoked sausage into bite-sized pieces. Finely dice the onion and garlic. Peel and dice the carrots, and chop the celery stalks. Shred the cabbage into thin strips.
Heat the olive oil in a large pot over medium heat. Add the smoked sausage and cook until lightly browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5-6 minutes.
Stir in the tomato paste and cook for 1 minute to release its flavor.
Add the shredded cabbage to the pot and stir to combine. Cook for 2-3 minutes until the cabbage starts to wilt.
Pour in the vegetable broth and water. Add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the browned sausage to the pot and season with salt and black pepper. Let the soup simmer for about 25-30 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
Stir in the lemon juice to give the soup its signature tanginess. Adjust seasoning if necessary.
Remove the bay leaf before serving and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 9498 mg | 413% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 58.7 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5421 mg | 115% | |
*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.
