Romanian cabbage soup – aka the perfect hangover cure

This is one of my favourite soups! My grandmother makes this for my grandfather. She calls it the hangover soup, she makes it quite often...

2y ago
10.6K

This is one of my favourite soups! My grandmother makes this for my grandfather. She calls it the hangover soup, she makes it quite often...

Cabbage Soup

Nice and easy. Here for your rainy and dragging Sunday afternoons or Saturdays, depending on what sort of party animal you are!

Prep time30min
Cook time40min
Total time1h 10min
Serves4
CuisineRomanian
MealLunch

Ingredients

  • 200-300g of smoked chorizo
  • 2 medium onions
  • 2 carrots
  • 1 parsnip
  • 4 spoons of tomato juice
  • 1 pepper
  • 2 tablespoons of sunflower oil or pork fat
  • 700ml of water
  • 2 large pinches of dried thyme
  • Dill or parsley for garnish
  • Salt and/or pepper for seasoning
  • One big fat green cabbage

Instructions

  1. Peel the onions and slice them thinly. In my recipe I used shallots as that's what my mum sent me from our garden in Romania, which works just as well, but need to keep a closer eye on them so they don't burn when they're in the pan.
  2. Melt or heat the oil/fat in a large sauce pan and add the onions. Saute them gently over medium heat for a minute or so.
  3. Cut the chorizo into thin slices and add that to the onions.
  4. While the chorizo and the onions are in a nice saucy bath, finely chop the carrots, parsnip and pepper and add those healthy bad boys to the mixture. Continue stirring for 5-6 minutes while adding salt.
  5. Now, it's time for the hero veggie to be added to the pot! Be careful tho, the cabbage should be thinly chopped about 2-3 hours beforehand and let chill with some salt on top. This will remove all the toxins that make some of you bloated. Take big chunks of the cabbage and squeeze them gently until you get all of the unwanted/nasty juice out. Once drained, add that to the pan too.
  6. It might seem like a lot of cabbage at the beginning, but fear not, in a few minutes it shall all reduce by half. Add a bit of water (half a pint) and saute the whole mix for about 20 minutes.
  7. Once the cabbage has wilted down and has turned into a slightly translucent colour, put in the rest of the water and add the tomato juice along with the thyme and a little magic trick I cal "vegetta". You can find this in Italian deli shots, it's a bit of a secret this one. It's basically vegetable flavoured salt. Add in a chilli too if you're brave yolo!
  8. Ok, back to the original narrative, let this boil for 20-30 minutes and season until pleased with the taste. Once done, take the soup off the fire and throw a whisked egg on top while stirring. This gives the little extra umf to the soup that makes it ultra delicious.
  9. I suggest you serve this beauty with sour cream as the ultimate treat. Like my grandmother Iulcica says "not a day without sour-cream!"

Recipe Notes

Enjoy!

Recipe by

Rebeca Pop and gammy

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Comments (6)

  • Sorry for nitpicking but your list of ingredients doesn't actually contain a cabbage :-)

      2 years ago
  • I disagree so fundamentally with this headline, there's nothing you could write nor is there a photo you could upload that would change my mind

      2 years ago
  • Sounds nice! Might try it next time I have one too many

      2 years ago
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