Bulgarian Hearty Cabbage and Pork Soup

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Zeleva Chorba is a beloved Bulgarian country soup built on slow-simmered cabbage and pork, brightened with tomatoes, sweet paprika, and a generous shower of fresh herbs. The broth turns tangy and savory at once, with ribbons of tender cabbage soaking up every drop of flavor. It is the kind of one-pot meal that warms a table on a cold Balkan evening.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 28 gCarbs
• 7 gFiber
• 9 gSugar
• 26 gProtein
• 720 mgSodium
• 880 mgPotassium
• 115 mgCalcium
• 3.5 mgIron
• 68 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the soup base

• 2 tbsp sunflower oil
• 1 large yellow onion, finely chopped
• 1 carrot, diced
• 1 red bell pepper, chopped
• 2 ripe tomatoes, grated (or 2 tbsp tomato paste)
• 1 tsp sweet paprika
• 300 g (10 oz) pork shoulder, cut into small cubes

For the cabbage and broth

• 1 small head green cabbage (about 700 g), cored and shredded
• 1 cup sauerkraut, rinsed and lightly drained
• 6 cups water or low-sodium chicken broth
• 2 bay leaves
• 1/4 cup long-grain rice, rinsed (optional)
• 1 small bunch fresh parsley, finely chopped
• 1 small bunch fresh dill, finely chopped
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the sunflower oil in a heavy-bottomed pot over medium heat, add the chopped onion, and sauté for 3-4 minutes until soft and translucent.
2. Add the diced pork shoulder and brown lightly on all sides for about 5 minutes so the edges pick up a little color.
3. Stir in the carrot and red bell pepper and cook for another 3 minutes until they begin to soften, then mix in the grated tomatoes and sweet paprika and cook 2 minutes more to deepen the flavor.
4. Add the shredded cabbage, sauerkraut, bay leaves, and the water or broth. Bring to a boil, skimming any foam, then reduce the heat and simmer partially covered for 30 minutes.
5. Stir in the rice if using and continue to simmer for 12-15 minutes more, until the rice is tender and the pork is fully cooked through.
6. Season generously with salt and black pepper, then taste and adjust; add a splash more broth if the soup has reduced too much.
7. Remove from the heat and stir in the chopped parsley and dill just before serving so the herbs stay bright and fragrant.
8. Ladle into deep bowls and serve hot, ideally with crusty bread, a wedge of fresh red pepper, or a spoonful of thick Balkan yogurt on top.

Cook’s Notes

• For a tangier pot, skip rinsing the sauerkraut and bump the amount up to 1.5 cups.
• Swap the pork shoulder for smoked pork ribs or a smoked hock to add a deep, woodsy backbone to the broth.
• The soup is even better the next day; refrigerate overnight and reheat gently with a splash of water.
• A spoonful of thick sheep's-milk yogurt or kefir stirred in at the table cools and enriches each bowl.
• If you prefer a thinner, brothier soup, add an extra cup of water and pull the lid off for the last 10 minutes of simmering.

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