Romanian-Style Cabbage and Potato Soup with Bacon and Paprik

配料

8 ounces bacon, chopped

2-pound head green OR red cabbage, quartered lengthwise, cored and thinly sliced (about 8 cups)

2 teaspoons sweet paprika

Kosher salt and ground black pepper

6 cups low-sodium chicken broth

1 pound Yukon Gold potatoes, peeled and cut into ¾-inch chunks

2 bay leaves

2 tablespoons cider vinegar

½ cup lightly packed fresh flat-leaf parsley, roughly chopped OR ½ cup loosely packed dill leaves, chopped

步骤

In a large pot over medium, cook the bacon, stirring often, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside.

To the fat in the pot, add the cabbage and cook over medium-high, stirring often, until softened and beginning to brown, 6 to 7 minutes.

Add the paprika and ½ teaspoon pepper; cook, stirring, until fragrant, 30 to 60 seconds. Add the broth and scrape up any browned bits, then add the potatoes and bay and bring to a simmer over medium-high. Cover, reduce to medium and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes

Off heat, remove and discard the bay. Stir in the vinegar and half of the parsley. Taste and season with salt and pepper. Serve sprinkled with the bacon and the remaining parsley.

备注

A category of Romanian soup, ciorbă is characterized by a pleasant sourness that comes from vinegar, pickle brine or the juice of sour fruits. There are many types of ciorbă; here we took inspiration from ciorbă de varză acră, which derives its tang from sauerkraut. To mimic those classic flavors in our pantry version, we replace the sauerkraut with fresh green cabbage plus a dash of vinegar. Chunks of potatoes and a garnish of crisp bacon turn this soup into a hearty meal. Serve with crusty bread and a green salad for a satisfying supper.