Romanian Bean Soup (Ciorbă de Fasole)

Romanian bean soup, often called ciorbă de fasole, is a hearty white-bean soup with vegetables, herbs, and a pleasantly sour finish. This meat-free version uses borș, a fermented wheat-bran liquid, for a traditional tang; lemon juice or vinegar makes a practical substitute, though the flavor will be sharper and less fermented.

Ingredients

1 pound (454 g) dried white beans, such as navy or cannellini beans
8 cups (1.9 L) cold water for soaking, plus more as needed
8 cups (1.9 L) low-sodium vegetable broth
2 tablespoons (30 ml) neutral oil or olive oil
1 large yellow onion, about 8 ounces (225 g), finely diced
2 medium carrots, about 5 ounces (150 g), diced
1 celery stalk, about 2 ounces (60 g), diced
1 medium red bell pepper, about 5 ounces (150 g), diced
2 tablespoons (32 g) tomato paste
1 cup (240 g) chopped tomatoes, canned or fresh
1 teaspoon (2 g) sweet paprika
1 teaspoon (1 g) dried thyme
2 bay leaves, about 0.2 g
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) black pepper
1 cup (240 ml) borș, or 1 tablespoon (15 ml) red wine vinegar or lemon juice to start
2 tablespoons (6 g) finely chopped fresh lovage, or 2 tablespoons (8 g) chopped flat-leaf parsley
2 tablespoons (8 g) chopped fresh parsley, for finishing

Instructions

Soak the beans. Pick through the beans and discard any shriveled beans or small stones. Rinse them under cold water, put them in a large bowl, and cover with the 8 cups (1.9 L) cold water. Leave them to soak for 8 hours, or overnight. Drain and rinse before cooking; do not use the soaking water in the soup. If your kitchen is warm, soak the beans in the refrigerator.
Start the beans. Put the drained beans in a large, heavy pot and add the vegetable broth. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 70 minutes. Stir occasionally and check that the beans remain covered; add hot water if needed. The beans should be nearly tender, with the centers no longer chalky. If they are still firm, continue simmering before adding the vegetables, since acidic ingredients can slow softening.
Soften the vegetables. While the beans simmer, heat the oil in a large skillet over medium heat. Add the onion, carrots, celery, and red pepper. Cook for 8 to 10 minutes, stirring now and then, until the onion is translucent and the other vegetables are beginning to soften. Stir in the tomato paste, paprika, and thyme and cook for 1 minute. This brief cooking takes the raw edge off the tomato paste and helps distribute the paprika.
Combine and simmer. Scrape the vegetable mixture into the bean pot. Add the chopped tomatoes, bay leaves, salt, and black pepper. Simmer gently, partially covered, for 20 minutes, stirring once or twice. The beans should now be tender but mostly intact, and the carrots should be soft. If the soup seems too thick, stir in hot water a little at a time; if it is thin, simmer uncovered for a few extra minutes.
Add the souring liquid and herbs. If using borș, bring it to a boil in a small saucepan before adding it to the soup. Stir it in and simmer for 10 minutes. If using vinegar or lemon juice instead, start with 1 tablespoon (15 ml), stir it in, and taste before adding more; you may not need the full amount. Remove the bay leaves, stir in the lovage or parsley, and taste for salt, pepper, and acidity. Rest the soup off the heat for 5 minutes before serving so the flavors settle.

Tips

Give the beans enough time. Dried beans vary with age and storage, so tenderness matters more than the clock. Test a few beans before adding the tomatoes and souring liquid. If they remain firm, let them simmer longer in the broth rather than trying to rush them with a hard boil.
Use borș if you can find it. Romanian borș is a fermented wheat-bran liquid, usually sold refrigerated in Eastern European or Romanian grocery shops. It gives ciorbă a rounded, fermented tang. Red wine vinegar or lemon juice works in a pinch, but add it gradually because it tastes brighter and more direct.
Keep the simmer gentle. A rolling boil can split the bean skins and make the soup cloudy. Stir with a broad spoon rather than mashing the beans, especially near the end of cooking.
Adjust thickness at the end. The soup thickens as beans release starch and as leftovers sit. Thin it with hot broth or water when reheating; avoid adding a large amount of cold liquid to a simmering pot, which interrupts cooking and makes seasoning harder to judge.

Serving Suggestions

Serve the soup hot in deep bowls, with a little extra chopped parsley or lovage on top. A slice of crusty bread is useful for soaking up the broth, while polenta is another satisfying accompaniment. Put extra vinegar, lemon wedges, or borș on the table so everyone can adjust the sourness to taste. A spoonful of sour cream is a possible garnish, although it softens the sharp edge and makes the bowl less tangy.

For a simple meal, pair the soup with a crisp cabbage salad, sliced cucumbers, or pickled vegetables. Their fresh or briny flavor contrasts with the soft beans. The soup is filling enough to serve as a main course, but smaller portions also work as a first course before roasted vegetables or a baked savory pie.

Variations

Romanian bean soup has regional and family variations; some versions are meatless, while others include smoked meat. To make a smoky version, brown about 8 ounces (225 g) diced smoked ham or smoked pork in the pot before cooking the vegetables, then continue with the recipe. The meat adds salt and smoke, so use unsalted broth if possible and season only after it has simmered. For ground meat, cook it thoroughly to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer.

For a fully plant-based soup, use vegetable broth and oil as written, and check that any garnish is dairy-free. You can replace the red pepper with another diced carrot or a small parsnip if needed; the soup will be less sweet and less peppery. A pinch of hot paprika or a small sliced chili gives the broth heat, while a teaspoon of smoked paprika adds a smoky note without adding meat.

For a quicker pantry version, use four 15-ounce (425 g) cans of drained white beans in place of the dried beans. Skip the soak and the first 70-minute simmer; simmer the broth with the softened vegetables and tomatoes for about 20 minutes, then add the canned beans and cook for another 10 minutes before souring and seasoning. Canned beans are already tender, so stir gently and check salt carefully, since some cans contain added salt. This shortcut has a softer, less deeply cooked bean flavor but still makes a satisfying soup.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, dividing a large batch among shallow containers so it cools more quickly. Keep it covered in the refrigerator for 3 to 4 days. The broth will thicken as it stands, and the sourness may become more noticeable, so taste it again before serving.

Reheat only the portion you need on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), as measured with a food thermometer. You can also reheat an individual serving in the microwave, stirring partway through and checking the temperature in more than one spot. Freeze cooled soup in airtight containers for up to 2 to 3 months, leaving a little room for expansion. Thaw it in the refrigerator overnight and reheat; the beans may be a little softer after freezing. Refrigerate or freeze leftovers rather than storing them at room temperature.

Frequently Asked Questions

Can I make Romanian bean soup without soaking the beans?

Yes, but the cooking time will be longer and less predictable. Rinse the beans, cover them generously with broth or water, and simmer until tender before adding the tomatoes and souring liquid. Start checking after about 1½ hours, then continue as needed. Soaking helps the beans cook more evenly and makes the timing easier to estimate.

Why are my beans still hard after simmering?

Older beans can take much longer to soften, and acidic ingredients such as tomatoes, vinegar, and borș can delay softening if added too early. Keep the beans at a gentle simmer in liquid until they are nearly tender before adding tomatoes or souring liquid. If the pot needs more liquid, add hot water or broth so the temperature does not drop sharply.

What is borș, and can I replace it?

Borș is a fermented liquid made with wheat bran and is used to give many Romanian ciorbă soups their characteristic sour flavor. It is different from beet borscht, the soup. If you cannot find borș, use red wine vinegar or lemon juice a little at a time. The substitute will taste cleaner and sharper, without borș’s fermented depth.

Can I use canned beans instead of dried beans?

Yes. Use four 15-ounce (425 g) cans of white beans, drained and rinsed, and skip the soaking and long bean simmer. Cook the vegetables in broth first, then add the beans for the last 10 minutes so they heat through without breaking apart. Because canned beans can be salty, taste before adding the recipe’s full amount of salt.

How can I make the soup less sour or more sour?

For a milder bowl, start with less borș, vinegar, or lemon juice and add more only after tasting. If the soup is already too sour, dilute it with a little hot broth or water and adjust the salt. To make it tangier, add the souring liquid in small increments at the table or in the pot, tasting after each addition.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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