Pickled cabbage broth with smoked sausages.
In the cold, long winter months, pickled cabbage, used for salads, garnishes, stuffed cabbage rolls, pickled cabbage broth and many other dishes is always available and plays an important role in the Romanian cuisine.
Cabbage has been pickled for centuries, not only in Eastern Europe but all over the world and it’s benefits to the human body are well known.
It can be for some an acquired taste, others might hate the smell, or the taste or both. But, Romanians love it (most of them I know) and this soup/broth is an easy and tasty recipe to try.
If you buy pickled cabbage, look for the one that’s made with salt only (and maybe spices but not vinegar), it should be found in a lot of ethnic stores like (if not Romanian) Turkish or Greek.
- 400g pickled cabbage
- 500ml pickled cabbage juice (optional)
- 200g smoked sausages
- 1 carrot, 1 small onion
- 1 teaspoon paprika
- 1 spoon sour cream
- black pepper to taste
- 1 spoon of lard or 50ml oil
- 1 spoon flour
Shred the cabbage finely. Chop the onion and grate the carrot. Use the juice from the jar (or bag) of cabbage and add water to dilute until the saltines is to your liking, there will be no added salt to this dish.
Bring to boil and add the cabbage, the onion and carrot. Fry the sliced sausage in a dry pan until nice and coloured on both sides, then add to the pot. Simmer on a very low heat for about 45 minutes (shorter if the cabbage is quite soft in texture).
Now put the lard (an ingredient often used in the winter months in Romania), or the oil to a pan and heat up. Add the flour, mix ell and cook until it gets a light brown colour. Quickly add the paprika, stir well just for about 10 seconds.
With the ladle, pour liquid broth from the pot into the frying pan, mix well to get rid of any lumps. About three ladle full will do. Add this mixture to the pan. The pickled cabbage broth is done.
Should you wish, leave it to cool down for 20 minutes and mix in the sour cream, or serve separately at the table to be placed on top. Serve with polenta, fried or not, but cold, or even bread. Chilies optional.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.