As it gets colder and colder here in Canada, soups like Krchik come into regular rotation in my kitchen. When I first enjoyed this hearty dish in Armenia, it was probably its perfect combination of savoury and tarte that immediately won over my taste buds. Plus, I love that it’s a great way to use up so many staples I tend to already have on hand during the colder months: potatoes, bulgur, tomato paste, and of course homemade or store-bought pickled cabbage.
No matter what the outdoors has in store, knowing a delicious and filling bowl of Krchik is waiting for me makes coming in from the cold even more inviting!
- 3 to 4 cups pickled cabbage*, chopped
- 1 large onion, chopped
- 2 medium potatoes, cubed
- 1⁄2 cup white coarse bulgur
- 3 tbsp tomato paste or red pepper paste (or both!)
- 3 tbsp oil
- 5 to 6 cups boiled water
- Salt, black pepper, and red pepper flakes, to taste
- Parsley, chopped, for serving
*If going with store-bought, make sure to get pickled cabbage (rather than preserved or fermented). You can also use the recipe for Assorted Pickles on page 218 of the cookbook to make your own!
- Heat the oil in a pot and sauté the onions.
- Once the onion is cooked, add the tomato paste and mix well.
- Add the pickled cabbage and allow it to heat up for a few minutes.
- Add the potatoes and enough boiled water to completely cover the vegetables, about 5 cups.
- Cook on low-medium heat, covered, until the potatoes soften completely, around 15 to 20 minutes.
- Add the bulgur, spices, and another cup of boiled water if necessary, and cook for 5 to 10 minutes, covered.
- Turn off the heat, give the soup a good stir, and allow it to sit for 5 to 10 minutes.
- Serve with chopped parsley and enjoy!
Note: As pickled cabbage is already quite salty, be mindful of the extra salt you add so you don’t accidentally overdo it!
This recipe is featured in The Vegan Armenian Kitchen Cookbook, which you can learn more about here!