Every autumn, as the leaves turned golden and the air grew cooler, my grandmother would begin her annual ritual of preparing sauerkraut for the winter. But before the cabbages were transformed into tangy, fermented goodness, they first found their way into a comforting pot of braised cabbage soup. This hearty, flavorful soup was a beloved tradition in our family, signaling the change of seasons and filling our home with its rich, earthy aroma. The addition of smoked hock and the rich tinker of sour cream and egg yolk made it even more special. Today, I’m sharing her cherished recipe with you, so you can bring a bit of that cozy autumnal magic into your own kitchen.

Traditional Romanian Braised Cabbage Soup with Smoked Hock

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Cook Time 1 hour hr

Ingredients Method

Ingredients

  

Ingredients:

• 1 medium head of cabbage shredded
• 2 tablespoons vegetable oil
• 1 large onion finely chopped
• 2 medium carrots peeled and diced
• 2 celery stalks chopped
• 4 cloves garlic minced
• 1 can 400g crushed tomatoes
• 1 litre chicken or vegetable broth
• 250 g smoked hock chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt to taste
• Freshly cracked black pepper to taste
• 1/2 cup sour cream
• 2 egg yolks
• Fresh parsley chopped (for garnish)
• Crusty bread for serving

Method

 

Instructions:

Prepare the Vegetables:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
2. Add the Garlic, Cabbage, and Smoked Hock:
3. Stir in the minced garlic and cook for another minute until fragrant. Add the shredded cabbage and chopped smoked hock to the pot and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
4. Add the Tomatoes and Broth:
5. Pour in the crushed tomatoes and the chicken or vegetable broth. Stir to combine.

Season the Soup:

1. Add the bay leaves, dried thyme, salt, and freshly cracked black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 30 minutes, or until the cabbage is tender and the flavors have melded together.

Tinker the Soup:

1. In a small bowl, whisk together the sour cream and egg yolks. Slowly ladle a bit of the hot soup into the sour cream mixture, whisking constantly to temper it. Gradually stir this mixture back into the soup. Continue to cook on low heat for another 5 minutes, stirring occasionally, to allow the flavors to meld.

Finish the Soup:

1. Remove the bay leaves and taste the soup, adjusting the seasoning with more salt and pepper if needed.

Serve:

1. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread on the side for dipping.