Zingy Sour Veggie Soup
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 ba
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