Zingy Sour Veggie Soup

By Carolina Gelen

Updated Oct. 8, 2024

Zingy Sour Veggie Soup
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(106)
Comments
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In Romania, and many other European countries, fermenting cabbage at home during winter months is a common practice. As temperatures start dropping, massive bags of shaved cabbage start popping up across farmers’ markets. Home cooks bring them home to make sauerkraut, roughly massaging the cabbage with salt and starting the fermentation process in their kitchens. They later store their giant sauerkraut-filled barrels outside, on patios and balconies throughout winter. The sauerkraut-consumption comes in many forms, from sauerkraut-stuffed flatbreads, cabbage rolls and sautéed sauerkraut with various meats, to soups like ciorbă de varză acră, a sour cabbage soup. There are as many versions as you might imagine: Some use cream, and some use sausage or smoked meats, but this recipe, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), delivers a bowl of comfort using paprika-spiced vegetables. When cooking with sauerkraut brine, taste the broth as you go to ensure a balanced salt level. Serve your soup with crusty bread and sweet, jammy garlic.

Featured in: 3 Warming Dishes for Crisp Fall Days

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Ingredients

Yield:4 to 6 servings
  • 3tablespoons neutral oil (such as sunflower or grapeseed)
  • 2medium shallots, finely chopped
  • 3medium carrots, coarsely grated (about 1 heaping cup)
  • 2medium zucchini, coarsely grated (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 2tablespoons tomato paste
  • 1teaspoon sweet paprika
  • 1teaspoon crushed red pepper
  • 1(16-ounce) jar sauerkraut (brine included)
  • 1garlic head, top ½ inch cut off to expose the cloves, root attached
  • Chopped fresh dill or parsley
  • Crusty bread
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large soup pot, heat the oil over medium. Add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the carrots, zucchini and a pinch of salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the tomato paste, paprika and red pepper and cook, stirring constantly, until the tomato paste darkens, about 3 minutes.

  2. Step 2

    Add all the sauerkraut from the jar (including the brine), plus 6 cups water and a big pinch of salt; stir to combine. Lay the garlic head in the soup, cut-side up. Bring to a boil over high, adjust heat to medium-low and simmer, stirring occasionally, until the soup is slightly thickened and all the vegetables are soft, about 25 minutes. Taste and adjust the seasoning as needed. Remove the pot from the heat and remove and reserve the garlic.

  3. Step 3

    Divide the soup among bowls and top with fresh herbs and plenty of freshly ground black pepper. You can squeeze one or two of the softened garlic cloves in each bowl before serving, if you’d like. Serve hot, with crusty bread.

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Ratings

5 out of 5
106 user ratings
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Comments

Steve Naples

No, probiotics can survive in temperatures up to 248 degrees centigrade. Source: I have a PHD from MIT in probiotics.

David Morris

Oh, my, absolutely delicious. The second night, I threw in some shrimp. Yikes, it was good.

MM

We made this as directed but I chopped my zucchini and carrots as I do not care for shredded veggies. I also increased the tomato paste by a tablespoon because we didn’t have sweet paprika at our local store. It was delicious and worth the time.

Rose

I really disliked the texture of this soup and couldn’t go back for seconds despite the massive batch it made. I made it exactly as directed. Perhaps it would improve with diced vegetables and added some of the kraut at the end.

Daisy in SOCAL

MIT does not give a degree in probiotics

sarah espey

You must love sauerkraut to love this dish, and I do.

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