Zeleva Chorba — Bulgarian Cabbage Soup

🛒 Ingredients

• #Main Vegetables;
• ½ medium white cabbage — approx. 400–500 g, cored and finely shredded
• 2 medium potatoes — peeled, cut into 1 cm cubes
• 1 large carrot — peeled, diced or grated
• 1 medium onion — finely chopped
• 2–3 ripe tomatoes — diced, or 400 g canned crushed tomatoes
• 1–2 garlic cloves — minced
• #Liquid & Seasoning;
• 1.2–1.5 litres vegetable broth.. 2 tbsp sunflower oil
• ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
• ½ tsp dried savoury (chubritsa) or thyme
• 1 tbsp lemon juice or vinegar — optional, traditional gentle tang
• Pinch of paprika — optional
• #Fresh Herbs;
• 2 tbsp fresh parsley — chopped
• 1 tbsp fresh dill — chopped

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat sunflower oil in a large pot over medium heat. Add onion and carrot — cook 4–5 minutes until soft and golden. Add garlic and cook 30 seconds until fragrant.

2. 2

   Soften cabbage: Add shredded cabbage. Stir and sauté 5–6 minutes until it begins to soften and reduce in volume.

3. 3

   Simmer gently: Add potatoes, tomatoes, broth, salt, pepper, dried savoury, and paprika. Bring to a boil, then reduce heat to low, cover, and simmer 25–30 minutes until potatoes and cabbage are perfectly tender.

4. 4

   Finish with brightness: Turn off heat. Stir in lemon juice or vinegar, fresh parsley, and dill. Taste and adjust salt, acidity, and seasoning — the soup should have a gentle, pleasant tang.

5. 5

   Serve: Ladle hot into bowls. Enjoy plain or with a slice of crusty bread. Flavour deepens upon standing — tastes even better the next day!