Traditional Romanian Ciorba de Fasole Recipe

Ingredients

500g dried white beans
2 large onions, chopped
4 carrots, diced
1 large parsnip, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves of garlic, minced
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 liters of water
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried lovage (optional)
Salt and black pepper to taste
2 tablespoons vinegar
1 bunch of fresh parsley, chopped

Steps and instructions

Soak the dried white beans in water overnight.
Drain the beans, place them in a large pot, cover with water and bring to a boil over high heat. Reduce the heat and simmer for about 1 hour until the beans are tender.
While the beans are cooking, heat the vegetable oil in a pan over medium heat. Add the onions, carrots, parsnip, and bell peppers. Sauté until the vegetables are softened.
Add the garlic and tomato paste to the pan and continue cooking for another 2 minutes.
Add the sautéed vegetables, bay leaves, thyme, marjoram, and lovage (if using) to the pot with the beans. Pour in enough water to cover the ingredients by about 2 inches.
Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, until the vegetables are fully cooked.
Season with salt and black pepper to taste.
Just before serving, stir in the vinegar and fresh parsley.
Serve hot with a side of bread.

Tools for making

Large pot - For cooking the beans and soup.
Pan - For sautéing the vegetables.
Knife - For chopping the onions, carrots, and bell peppers.
Cutting board - To provide a sturdy surface for chopping vegetables.
Garlic press - For mincing the garlic cloves.
Measuring spoons - To accurately measure the dried thyme, dried marjoram, dried lovage, salt, black pepper, and vinegar.
Stirring spoon - For stirring the soup while it cooks.
Soup ladle - For serving the soup.

Recipe variations

Add smoked meat, such as bacon or ham, for extra flavor.
Include other vegetables like celery or leeks for added depth.
Replace the white beans with kidney beans or black-eyed peas for a different texture.
Add a dollop of sour cream or yogurt on top of each serving for a creamy touch.
For a spicier version, add chili flakes or a chopped chili pepper.
Experiment with different herbs and spices like paprika, cumin, or coriander.
Make it vegetarian by omitting the meat and using vegetable broth instead of water.
For a heartier meal, serve the soup over cooked rice or with chunks of crusty bread.

Recipe overview

Ciorba de fasole is a traditional Romanian soup made with white beans, a mix of fresh vegetables, and a medley of fragrant herbs. This hearty and nutritious soup is rich in flavors and textures, with the tender beans and vegetables providing a comforting bite, and the herbs adding depth and complexity to the dish. The recipe requires a bit of preparation, as you'll need to soak the beans overnight, but the cooking process is straightforward and rewarding. With a balance of tangy, savory, and herbal notes, Ciorba de fasole is a delightful dish that warms you from the inside out. Serve it hot with a side of crusty bread for a complete meal that's sure to please.

Common questions

Can I use canned beans instead of dried beans? - Yes, you can use canned white beans instead of dried beans. Simply rinse and drain the canned beans before adding them to the soup.
Can I add meat to this recipe? - Absolutely! If you prefer a meatier version, you can add smoked bacon or ham hock to the soup while it simmers. Just make sure to adjust the seasoning accordingly.
Can I freeze the soup? - Yes, you can freeze the soup. Let it cool completely, then transfer to freezer-safe containers. It will keep well in the freezer for up to 3 months. Thaw and reheat on the stovetop before serving.
Can I adjust the spices to my taste? - Certainly! Feel free to adjust the amount of herbs and spices according to your preference. Taste the soup as you go and add more seasoning if desired.
Can I substitute the vegetable oil with another type of oil? - Yes, you can use other neutral oils like canola or sunflower oil as a substitute for vegetable oil.

Serving dishes and utensils

Large pot - Used for cooking the beans and soup.
Pan - Used for sautéing the vegetables.
Knife - Used for chopping the onions, carrots, parsnip, and bell peppers.
Cutting board - Used for cutting the vegetables.
Measuring spoons - Used for measuring the tomato paste, dried thyme, dried marjoram, dried lovage, salt, black pepper, vinegar, and fresh parsley.
Stirring spoon - Used for stirring the soup while cooking.
Ladle - Used for serving the soup.
Bowl - Used for serving the soup.
Bread - Served as a side dish with the soup.
Tablecloth - Optional, to create an inviting setting for serving the soup.

Origin stories

Ciorba de fasole is a traditional Romanian soup that showcases the hearty, comforting nature of Eastern European cuisine. Its name literally translates to "bean soup," and it is a beloved staple in many Romanian households, often enjoyed during cold winter months. One interesting fact about this soup is that its sour flavor, achieved by adding vinegar or fermented wheat bran, is a distinct characteristic of many Romanian soups, known collectively as "ciorba." These sour soups are not only delicious but are also said to have been used traditionally as remedies for hangovers. So whether you're seeking comfort, warmth, or a traditional cure for overindulgence, ciorba de fasole has you covered.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.