Romanian Vegetable Soup: Bright, Hearty Ciorbă Recipe

Romanian vegetable soup, or ciorbă de legume, is a generous, tangy soup made with seasonal vegetables, herbs, and a souring ingredient. This version uses Romanian fermented bran liquid called borș for its characteristic gentle acidity, with lemon juice as an easy substitute; recipes vary from household to household and across regions.

Ingredients

2 tablespoons sunflower oil or olive oil (30 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 100 g)
1 medium red bell pepper, diced (about 1 cup / 150 g)
8 cups low-sodium vegetable stock (1.9 L)
2 cups water (475 ml)
1 can diced tomatoes, with their juices (14.5 ounces / 411 g)
1 bay leaf
1 teaspoon fine salt (6 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g)
2 medium potatoes, peeled if desired and cut into ½-inch cubes (about 2 cups / 300 g)
1 cup trimmed green beans, cut into 1-inch pieces (125 g)
1 medium zucchini, diced (about 2 cups / 250 g)
1 cup Romanian borș, also spelled bors, a fermented wheat-bran liquid (240 ml); or use the substitute described below
¼ cup chopped fresh parsley (about 15 g)
⅓ cup chopped fresh dill (about 15 g)
1 tablespoon finely chopped fresh lovage, optional (about 3 g)

Instructions

Prepare the vegetables. Wash and dice the onion, carrots, celery, bell pepper, potatoes, green beans, and zucchini into fairly even pieces. Keeping the pieces similar in size helps them cook at the same pace. Chop the parsley, dill, and optional lovage, and set the herbs aside so they are ready at the end. This preparation takes about 20 minutes.
Soften the base. Heat the oil in a large, heavy soup pot over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for 8 minutes, stirring every minute or two, until the onion looks translucent and the vegetables begin to soften. Keep the heat moderate; browning them deeply can make the soup taste sweeter and more roasted than intended.
Start the broth. Pour in the vegetable stock and water, then add the diced tomatoes and their juices, bay leaf, salt, and black pepper. Bring the pot to a boil, which should take about 5 minutes, then lower the heat and simmer gently for 10 minutes. A steady simmer is better than a hard boil, which can break up the vegetables and evaporate too much liquid.
Add the firmer vegetables. Stir in the potatoes and green beans. Simmer for 10 minutes, stirring once or twice. The potatoes should be beginning to soften around the edges, while the beans should still hold their shape. If the pot boils vigorously, reduce the heat.
Cook the zucchini. Add the zucchini and simmer for 8 minutes, or until the potatoes are tender when pierced with a knife and the zucchini is cooked but not falling apart. The exact time can vary with the size of the pieces and the age of the vegetables, so check a potato before moving on.
Sour the soup. Stir in the Romanian borș and simmer gently for 3 minutes. Borș is a sour fermented liquid made from wheat bran, not beet soup. If you cannot find it, stir together 2 tablespoons lemon juice or cider vinegar with ¾ cup vegetable stock (30 ml acid and 180 ml stock) and add that mixture instead. The substitute gives a clean, direct tang rather than borș’s mellow fermented flavor.
Finish and taste. Remove the bay leaf. Stir in the parsley, dill, and lovage, if using, and cook for 1 minute. Taste the broth and add more salt, pepper, or lemon juice if needed. Let the soup settle for a few minutes before ladling; its flavor will taste more balanced once the herbs and souring ingredient mingle with the broth.

Tips

Add the souring ingredient gradually. Borș varies in strength and saltiness, and lemons vary in acidity. If you are unsure, start with about three-quarters of the amount, taste the broth after it simmers, and add the rest in small splashes. The soup should taste lively, not sharply sour.
Cut vegetables for even cooking. Keep potato cubes close to ½ inch and slice the green beans into short pieces. Larger potato chunks can remain firm while the zucchini gets too soft. If your vegetables are cut larger, allow extra simmering time and check them rather than relying only on the clock.
Use low-sodium stock when possible. Borș, canned tomatoes, and prepared stock can all contribute salt. Starting with low-sodium stock gives you more control, especially if you are using a store-bought souring liquid. Adjust seasoning only after the soup has finished simmering.
Choose a suitable pot and avoid overcooking. A 5- to 6-quart (4.7- to 5.7-liter) pot gives the vegetables room to cook without crowding. Add delicate zucchini later than potatoes and beans, and avoid a rolling boil so the finished soup has distinct pieces rather than a softened mash.

Serving Suggestions

Serve the soup hot in deep bowls, with an extra pinch of fresh dill or parsley on top. A spoonful of sour cream is a common, pleasant contrast to the tangy broth, though it is entirely optional; plain yogurt also works, but its flavor is less rich. Put lemon wedges on the table for anyone who likes a brighter bowl, and offer crusty bread, rye bread, or a simple slice of country-style loaf for dipping.

For a more substantial meal, serve the soup alongside a cheese sandwich, roasted vegetables, or a simple salad dressed with oil and vinegar. If you are serving several people, keep garnishes separate so everyone can choose their own. The broth is meant to be both warming and refreshing, so it does not need a heavy side dish.

Variations

Change the seasonal vegetables. Romanian vegetable soups are flexible, and the mix often follows what is available. Chopped cabbage can replace some of the zucchini; add it with the potatoes because it needs time to soften. Peas or tender corn can go in near the end, while cauliflower florets can take the place of green beans. Keep the total amount of vegetables similar so the pot does not become crowded and the broth remains plentiful.

Make it more herb-forward. Lovage has a distinctive, savory aroma and is traditional in many Romanian soups, but it can be difficult to find outside specialty produce shops. Leave it out if unavailable, or use a little extra parsley and dill. That substitution keeps the soup fresh-tasting but will not fully reproduce lovage’s more assertive flavor. Add fresh herbs near the end rather than simmering them for the full cooking time.

Adjust the sourness and richness. Use the borș option for a rounded, fermented tang, or lemon juice for a clean citrus note. Cider vinegar is another practical substitute, though it tastes more direct. For a richer bowl, finish each serving with sour cream rather than adding it to the whole pot; this keeps the base dairy-free and makes leftovers easier to store. You can also add a drained can of white beans for a heartier variation, stirring them in during the final few minutes so they heat through without breaking apart.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. Keep it refrigerated for 3 to 4 days. The potatoes and other vegetables will continue to absorb some broth as they sit, so the soup may be thicker the next day; stir in a little water or stock when reheating if you prefer a looser consistency. The tang can also seem more pronounced after chilling, so taste before adding extra lemon or salt.

Reheat only the portion you plan to serve in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, leftovers should reach 165°F (74°C), as checked with a food thermometer. A microwave is also suitable: use a microwave-safe bowl, cover it loosely, stir partway through, and check the temperature in more than one spot. Freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat as above; the vegetables may be softer after freezing, but the soup will still be useful for a quick meal.

Frequently Asked Questions

What is Romanian borș, and is it the same as borscht?

Romanian borș is a sour liquid traditionally fermented from wheat bran and water, used to season soups called ciorbă. It is different from borscht, the beet-based soup familiar in many other cuisines. Look for bottled borș in Romanian or Eastern European grocery stores, often in a refrigerated section. If it is unavailable, lemon juice or cider vinegar mixed with stock provides an accessible alternative, though the flavor will be less fermented.

Can I make this Romanian vegetable soup without borș?

Yes. Use 2 tablespoons (30 ml) lemon juice or cider vinegar mixed with ¾ cup (180 ml) vegetable stock in place of 1 cup (240 ml) borș. Add the mixture near the end, simmer briefly, and taste before adding more acid. Lemon brings a fresh citrus flavor, while cider vinegar has a sharper, rounder note. The result will still be a satisfying vegetable ciorbă, even though its souring flavor is different.

How can I tell when the vegetables are done?

Test a potato with the tip of a small knife: it should slide in easily without the potato crumbling. Green beans should be tender but still hold their shape, and zucchini should be soft enough to bite without dissolving into the broth. If the potatoes are not ready, simmer for another 2 to 3 minutes and check again. Avoid cooking the soup long after everything is tender, because the vegetables will lose their distinct texture.

Can I make the soup ahead?

Yes. Make it up to 3 days ahead and refrigerate it promptly, following the storage guidance above. The flavors have time to mingle, although the vegetables soften a little and may absorb broth. Reheat gently, then taste and adjust the salt and acidity. If you want especially firm zucchini, you can make the broth and cook the other vegetables ahead, then add zucchini while reheating and simmer until tender.

Is Romanian vegetable soup vegetarian or vegan?

This recipe is vegetarian and vegan when made with vegetable stock and served without sour cream or another dairy garnish. Check the label on prepared stock and bottled borș if you are avoiding particular ingredients, since products can differ. For a plant-based creamy finish, add a spoonful of unsweetened plant-based yogurt to an individual bowl, or simply use extra fresh herbs and lemon.

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