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TRADITIONAL ROMANIAN SOUR CABBAGE SOUP WITH CHICKEN GIBLETS AND VEGETABLES

By Delicious Recipes!Posted on
TRADITIONAL ROMANIAN SOUR CABBAGE SOUP WITH CHICKEN GIBLETS AND VEGETABLES

TRADITIONAL ROMANIAN SOUR CABBAGE SOUP WITH CHICKEN GIBLETS AND VEGETABLES

Enjoy a hearty and flavorful Romanian classic featuring tender chicken giblets and aromatic vegetables simmered in a tangy fermented cabbage broth. This comforting soup, enriched with fresh herbs and served with creamy sour cream, is a beloved staple perfect for warming family meals.

🕒 Prep Time: 30 min

🍳 Cook Time: 1 hour 45 min
🍰 Yields: 6–8 servings

Ingredients

  • 1 kg chicken giblets and parts (300 g gizzards and hearts, 700 g wings, neck, and carcass)
  • 1 large carrot
  • 1 large onion
  • ½ red bell pepper
  • 1 piece celery root (about 100 g)
  • 1 parsley root (about 100 g)
  • 1 parsnip (about 100 g)
  • 50 g rice
  • 1 liter sour cabbage juice (fermented cabbage brine, moare)
  • 2–3 sprigs fresh dill
  • 2 stalks lovage
  • Salt, to taste

Instructions

1. Cook the Chicken Giblets and Broth

  • Wash giblets and chicken parts thoroughly under cold water.
  • Place them in a large pot with 2 liters cold water.
  • Simmer gently over low heat for 1.5 hours until gizzards are tender.
  • Skim foam during the first 30 minutes.

2. Prepare the Vegetables

  • Meanwhile, chop or grate the vegetables (carrot, onion, bell pepper, celery root, parsley root, parsnip).
  • For a more intense flavor, sauté the vegetables in 2 tablespoons heated oil for about 10 minutes until softened.

3. Strain and Reassemble the Soup

  • Strain the broth through cheesecloth to remove solids.
  • Clean the pot and return the strained broth to it.
  • Add the cooked giblets and chicken parts back into the pot.
  • Add the prepared vegetables and ¼ teaspoon salt.
  • Simmer over medium heat for 10–20 minutes until vegetables are fully cooked (time varies depending on chopping and sautéing).

4. Prepare the Sour Cabbage Juice and Rice

  • Heat the sour cabbage juice to reduce strong odors; skim foam if necessary.
  • Cook rice separately according to package instructions in salted water.

5. Final Assembly and Seasoning

  • Add the heated sour cabbage juice, cooked rice, and chopped fresh herbs (dill and lovage) to the soup.
  • Taste and adjust salt carefully, as sour cabbage juice is salty.
  • Add as much sour cabbage juice as desired to reach preferred sourness (about 1 liter used here).

Serving Suggestion

Serve hot with a side of sour cream for added creaminess and balance.

💡 Tips

  • Skimming foam early results in a clearer broth.
  • Sautéing vegetables intensifies flavor but can be skipped for a lighter soup.
  • Adjust sour cabbage juice amount to suit your preferred sourness level.
  • Use fresh herbs like dill and lovage for authentic aromatic depth.

🎉 Perfect For

  • Traditional Romanian family dinners
  • Comforting winter soups with a sour twist
  • Those who enjoy fermented flavors and hearty broths

📝 Final Thoughts

This Romanian sour cabbage soup with chicken giblets delivers a satisfying blend of tender meats, fresh vegetables, and a tangy fermented broth that warms the soul. Its balanced flavors and hearty ingredients make it a cherished dish, perfect for sharing at any table. Simple to prepare yet rich in tradition, it’s a true taste of Romania.