Pickled Cabbage Soup

Lena Tashjian
Pickled Cabbage Soup is a delicious, hearty, and comforting Armenian dish that will keep you coming back for seconds (and thirds)! The medley of different flavors—thanks primarily to the tanginess of the pickled cabbage and savouriness of the tomato and red pepper pastes—come together perfectly to offer a unique result that is sure to impress your tastebuds. This recipe makes about six generous servings, so you can also enjoy leftovers for days to come! 
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  • 3-4 Cups Pickled cabbage, chopped 
  • 1 Large Onion, chopped 
  • 2 Medium Potatoes, cubed 
  • 1/2 Cup White coarse bulgur 
  • 2 tbsp Tazah Tomato Paste 
  • 2 tbsp Tazah Red Pepper Paste 
  • 3 tbsp Tazah Extra Virgin Olive Oil 
  • 5-6 Cups Boiled water 
  • Salt, black pepper, and red pepper, to taste 
  • Parsley, chopped, for serving (optional) 


  • Heat the oil in the 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 and allow the soup to sit for 5 to 10 minutes. 
  • Serve with chopped parsley and enjoy! 


Vegan Armenian Kitchen
Instagram: @veganarmeniancookbook
Website: https://veganarmeniankitchen.com
Recipe by: Lena Tashjian
Photo by: Siroon Parseghian 
Lena Tashjian
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