Traditional Romanian Bean Soup (Ciorba De Fasole)
Make the heartwarming traditional Romanian bean soup, Ciorba De Fasole, with simple ingredients and step-by-step instructions. A cosy, delicious bowl of comfort!
For a Romanian-inspired meal, start your day with a potato frittata, a hearty breakfast option. As an appetizer, Olivier salad (Salata de Boeuf) is always a crowd-pleaser.
For mains, cabbage pasta pairs perfectly with rosemary roast lamb, while slow-cooked pork with cabbage is pure comfort food. Stuffed grape leaves with polenta make a satisfying meal, and for dessert, my apple crumble bars are a childhood favourite.
What’s on your menu?
Introduction to Romanian Bean Soup (Ciorba De Fasole)
If you’re looking for a dish that’s both heartwarming and full of comfort, look no further than this Traditional Romanian Bean Soup – Ciorba De Fasole! It’s one of the most-loved soups in Romania, especially during colder months. Packed with beans, vegetables, and just the right balance of herbs, this soup is the definition of a cosy food.
The best part? It’s easy to make and requires only a few simple ingredients. Whether you’re new to Romanian cuisine or just craving something different, this recipe is sure to bring joy to your kitchen. So, let’s dive in and get cooking!
What is BORS?
Bors (or borș in Romanian) is a fermented wheat bran liquid used to give soups a tangy, slightly sour taste. It’s a key ingredient in traditional Romanian sour soups (ciorbă) and is added at the end of cooking. You can find it bottled in Eastern European stores, or as a bors powder, which is mixed with water before use. I also add bors to my meatball soup.
Why You’ll Love This Recipe
What makes this bean soup so special? It’s the perfect balance of hearty beans and fresh veggies. And don’t forget the BORS (or lemon juice), which gives it that tangy, refreshing finish. It’s a satisfying and light meal, making it perfect for lunch, dinner, or even meal prep. The soup’s flavour develops even more as it sits, so you’ll love the leftovers the next day!
Ingredients
- Bors is used for soups in Romania and can be found in Romanian, Polish, Lithuanian, or Turkish shops. There’s also a bors powder that works as a substitute. It’s usually labelled “bors” on the package and found in the same shops. Just add in to the soup, and you will have the same sour taste.
Extra Veggies
Substitutions
- BORS or lemon juice: If you don’t have BORS, simply squeeze in the juice of half a lemon for a zesty tang. You can also try using vinegar for a different twist.
- Beans: Any type of canned beans will work for this recipe. White beans, kidney beans, or even chickpeas can be used, depending on what you prefer.
- Herbs: If you don’t have fresh dill or parsley, dried versions will work fine, though the fresh herbs will add more punch.
Step-by-step Instructions
Ready to make this comforting Bean Soup? It requires minimal prep and is a great meal for the whole family. I’ll guide you step-by-step, with helpful photos along the way, so whether you’re new to cooking or a seasoned pro, you’ll feel confident. Grab your pot, and let’s get started!
- Cook the Onion and Vegetables: Heat oil in a pot, then cook the chopped onion until golden. Add the other veggies and cook until softened.
- Add Beans and stock: Add the rinsed beans, herbs and stock, then bring everything to a simmer.
- Add BORS or Lemon Juice: Pour in the BORS (or lemon juice), stir, and simmer for a bit longer.
- Finish and Serve: Garnish with parsley, stir, and serve with polenta or bread. For a traditional touch, serve with onion quarters dipped in salt.
A full list of ingredients and instructions can be found in the recipe card below.
Serving Suggestions
This soup is great on its own, but you can make it even more satisfying by serving it with a side of warm, freshly baked bread or polenta. For a traditional Romanian touch, top it off with some spicy peppers and fresh onion cut into quarters, and lightly sprinkled with salt.
How to cook dry beans
To cook dry white beans, start by soaking them in water overnight. If you can, change the water once or twice during the night. This makes the beans softer and helps them cook faster. The next day, rinse the beans, put them in a big pot, and cover them with fresh water. Bring the water to a boil and let it boil for 5 minutes. Then, drain the beans, rinse them again, and add fresh water to the pot. Do this one more time to make the beans softer.
Now, add enough water to cover the beans and drop in a couple of bay leaves for some extra flavour. Bring the water to a boil again, turn down the heat, and let the beans simmer for 1-2 hours until they’re soft. Check them now and then to make sure they’re soft and tender.
If you have a pressure cooker, after soaking and rinsing the beans, cover them with fresh water, add bay leaves, and cook on high pressure for 25-30 minutes. Let the pressure release naturally before opening the lid. This speeds up the cooking process and makes it much quicker!
This way of cooking dry beans is great for making soups, stews, or any recipe with beans! I like to cook more beans than I need for a meal, then freeze the rest. It makes meal prep so much easier on busy weeknights when I want a quick, hearty meal without extra fuss!
Storage
To store bean soup, let it cool to room temperature, then transfer it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you’d like to store it for a longer time, freeze the soup in freezer-safe bags or containers. It will stay good for up to 3 months. When you’re ready to eat, simply thaw in the fridge overnight or reheat directly from frozen on the stove.
FAQs
Related Recipes
- Ready in 25 minutes, this comforting bowl of creamy yoghurt potato soup is simple and delicious.
- Roasted Veggie Soup and One-Pot Lentil Soup: Both are hearty and packed with flavour, and each can be ready in 30 minutes.
- This quick 15-minute noodle miso soup is super fast and flavorful and the kids love it too, is perfect for dinner on a school night.
- Romanian Meatball Soup Recipe (Ciorba de Perisoare): A tangy broth with flavorful meatballs, ready in under 30 minutes.
- I love this hearty chicken soup that’s ready in just 30 minutes, as it’s filling and very light and tasty.
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Traditional Romanian Bean Soup (Ciorba De Fasole)
Ingredients
- 1 large onion chopped
- 3 tbsp olive oil extra virgin
- 2 cans of beans white beans or kidney beans
- 1 cup BORS or 1/2 lemon juice (use lemon juice if you prefer or don't have bors)
- 8 cups vegetable stock
- 4 tbsp tomato paste
- 2 tbsp dry thyme
- 1 tbsp fresh dill
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- ½ tsp pepper
Mixed Vegetables:
- 1 grated carrot
- 1 small grated parsnip
- 1 chopped pepper
- 1 chopped tomato
- 1 celery stick chopped
Instructions
Cook the Onion and Vegetables
- Start by heating a large pot over medium heat. Add a little oil (about 1 tablespoon) and let it warm up. Then, add the chopped onion and stir it around. Cook for about 5 minutes until it turns soft and slightly golden.1 large onion, 3 tbsp olive oil
- Next, add the grated carrot, grated parsnip, chopped pepper, chopped tomato, and celery. Stir everything together and let the vegetables cook for about 7-10 minutes. They should soften and smell really good!1 grated carrot, 1 small grated parsnip, 1 chopped pepper, 1 chopped tomato, 1 celery stick
Add Herbs and Tomato Paste
- Now, sprinkle in the dried thyme and fresh dill. Then, add the tomato paste and stir well. Let everything cook for about 2 minutes. This step helps mix all the flavors together. At this point, season with salt and pepper.4 tbsp tomato paste, 2 tbsp dry thyme, 1 tsp salt, 1/2 tsp pepper, 1 tbsp fresh dill
Add the Beans and Stock
- Open the canned beans and pour them into a colander. Rinse them under cold water to remove any extra liquid from the can. Then, add the beans to the pot and gently stir.2 cans of beans
- Now, pour in the vegetable or chicken stock. Make sure the beans and vegetables are fully covered. Bring everything to a gentle simmer and let it cook for 20 minutes over low to medium heat.8 cups vegetable stock
Add the BORS or Lemon Juice
- After simmering, it’s time to add the BORS (or lemon juice if you’re using that instead). Pour it in and stir well. Let the soup cook for another 10 minutes on low heat. This step gives the soup a little tangy taste, just like traditional Romanian soups.1 cup BORS
Finish and Serve
- The final step is to add the fresh parsley. Sprinkle it on top and give the soup a quick stir. Now, it’s ready to serve!2 tbsp fresh parsley
- For a true Romanian experience, serve this soup with polenta or fresh bread. If you like a little extra kick, you can add spicy peppers or fresh onion quarters dipped in salt.
Video
Notes
- Don’t rush the simmering process. Let the soup cook gently for the full 30 minutes to allow the flavors to meld together perfectly.
- If you want a thicker soup, use an immersion blender to blend some of the beans and veggies before adding the BORS.
- Always taste the soup before serving! Depending on your stock, you might want to adjust the seasoning with a little extra salt, pepper, or lemon juice.
Traditional romaian bean soup is delicious and hearty and filling. I have tried, enjoyed with homemade bread.
So hearty and tasty! This was the perfect dinner on a chilly winter’s evening.
My family loved this!