Ciorba De Varza (aromanian Stuffed Cabbage Soup)
Ciorba de varza is a traditional Aromanian dish that translates to "stuffed cabbage soup." This hearty and flavorful soup is a staple in Aromanian cuisine, known for its rich and comforting flavors.
Ingredients
- 1 large head of cabbage
- 1 lb ground pork
- 1 cup rice
- 1 onion, finely chopped
- 2 carrots, grated
- 2 tbsp tomato paste
- 4 cups chicken or vegetable broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the cabbage leaves by carefully removing them from the head and blanching them in boiling water for a few minutes until they are pliable. Set aside to cool.
- In a bowl, mix the ground pork, rice, onion, carrots, and tomato paste. Season with salt and pepper.
- Take a cabbage leaf and place a spoonful of the pork and rice mixture in the center. Roll the leaf, tucking in the sides, to form a tight roll. Repeat with the remaining cabbage leaves and filling.
- In a large pot, arrange the stuffed cabbage rolls in a single layer. Pour the chicken or vegetable broth over the rolls, add the bay leaf, and season with salt and pepper.
- Cover the pot and simmer the soup for 1 hour, or until the cabbage rolls are tender and the filling is cooked through.
- Serve the ciorba de varza hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Large pot Bowl
Tools
Knife Cutting board Spoon
Serving suggestions
Serve the ciorba de varza with a dollop of sour cream and a slice of crusty bread for a complete and satisfying meal.
Tips & tricks
For a vegetarian version, substitute the ground pork with a mixture of mushrooms, rice, and spices.
Cost
$15