Pickled Cabbage Soup Recipe
One of my most favorite comfort meals from Armenian cuisine : pickled cabbage soup, or as we call it Qrchik. This is a pretty quick and easy soup to make, and we usually cook this cabbage soup late Fall or wintertime.
This is also a great vegan dish to make during the lent. And if you didn’t know, Armenian cuisine is full of the most original and delicious vegan / vegetarian dishes, since we fast a few times during a year. Not to mention, that this is also a great soup for weight loss, if made with bulgur.
I’ll be presenting most of those dishes throughout the year , as I know that many of my instagram, Facebook and YouTube followers are vegetarians/ vegan. So stay tuned and for now be sure to try this pickled cabbage soup, By the way, I do have a YouTube tutorial on how to make pickled veggies, take a look and make your own pickled cabbage as this soup tastes much better with homemade pickled cabbage .
Good luck and happy cooking!
About 2-3 cups chopped pickled cabbage, be sure to rinse it under water to remove excess saltiness
3-4 medium potatoes, peeled, cubed
1 medium onion finely chopped
3 tbs vegetable oil, I use olive oil
4-5 tbs tomato sauce or 1 tbs paste
⅔ cup peels cracked wheat or bulgur (#1 or #2)
6-7 cups boiling water
Ground black pepper and coriander ½ tsp each
2 tbs Fresh or 1 tbs dried parsley
In a medium stockpot sauté the onions with oil
As the onions turn translucent add the cabbage and potatoes, stir and cook 4-5 minutes
Add peeled wheat, tomato sauce, boiling water, peppers
Cover the lead halfways and cook until potatoes are cooked, 20-25 minutes
Add fresh parsley and enjoy
For better taste, let the soup set 10-15 minutes before serving