Romanian Pork Soup: Tangy Ciorbă de Porc with Vegetables

Romanian pork soup, or ciorbă de porc, is a hearty soup of tender pork, vegetables, and often a little rice, sharpened with fermented wheat-bran liquid called borș. Recipes vary by region and household; this stovetop version builds a savory broth, then adds tang and fresh herbs at the end for a bright, comforting bowl.

Ingredients

1 lb (450 g) boneless pork shoulder, trimmed and cut into ¾-inch (2 cm) cubes
1 tbsp (15 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 1 cup chopped (150 g)
2 medium carrots, about 1 cup diced (180 g)
2 celery ribs, about ¾ cup diced (100 g)
1 medium red bell pepper, about 1 cup diced (150 g)
2 medium potatoes, peeled if desired and cut into ½-inch (1 cm) cubes, about 2 cups (300 g)
8 cups (1.9 L) water or unsalted chicken or pork stock
1 cup (240 g) canned crushed tomatoes
2 tbsp (30 g) tomato paste
⅓ cup (65 g) long-grain white rice, rinsed until the water runs mostly clear
2 bay leaves
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1½ cups (360 ml) Romanian borș, warmed; use less at first if it is especially tart
2 tbsp (5 g) chopped fresh lovage leaves, or ¼ cup (15 g) chopped flat-leaf parsley
⅓ cup (15 g) chopped fresh flat-leaf parsley, for finishing
1 tbsp (15 ml) lemon juice, only if needed to adjust the acidity

Instructions

Prepare the ingredients. Cut the pork into evenly sized cubes so it cooks at a similar rate. Dice the onion, carrots, celery, bell pepper, and potatoes; keep the potatoes in a separate bowl because they go into the pot later. Rinse the rice in a fine-mesh strainer. Measure the stock or water and warm the borș separately near the end of cooking.
Brown the pork. Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat. Pat the pork dry, then add it in a single layer, working in batches if needed so the pieces brown rather than steam. Cook for about 8 minutes, turning to color several sides. A little browning on the pot is useful flavor; avoid letting the oil or any stuck bits scorch.
Soften the first vegetables. Reduce the heat to medium. Add the onion, carrots, celery, and bell pepper. Cook for about 5 minutes, stirring and scraping the browned bits from the bottom. The vegetables should begin to soften but do not need to be fully cooked. Stir in the tomato paste and cook for 1 minute to take away its raw taste.
Simmer the pork. Pour in the water or stock, then add the crushed tomatoes, bay leaves, salt, and black pepper. Stir, bring the soup to a boil, and lower the heat to maintain a gentle simmer. Partially cover the pot and simmer for 30 minutes, stirring once or twice. A quiet simmer keeps the pork moist and gives the broth time to take on its flavor; a hard boil can make the liquid cloudy and cause more evaporation.
Add potatoes and rice. Stir in the potatoes and rinsed rice. Keep the soup at a gentle simmer for about 15 minutes, stirring occasionally so rice does not settle and stick. Check a potato cube and a grain of rice; both should be nearly tender. If the pot is bubbling vigorously, reduce the heat.
Finish with borș and check the pork. Stir in 1¼ cups (300 ml) of the warmed borș and simmer for 5 minutes. Taste, then add the remaining borș gradually until the soup is as tangy as you like. Check several of the largest pork cubes with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Remove the pot from the heat and let it stand for at least 3 minutes; the pork should also be tender, and the potatoes and rice fully cooked. If the pork needs more time to become tender, simmer a little longer and recheck.
Add herbs and season. Stir in the lovage and parsley. Taste the broth before adding more salt, since stock and borș vary in saltiness. If it needs more brightness, add lemon juice a teaspoon at a time. Remove the bay leaves and serve hot.

Tips

Choose borș by taste, not just by volume. Romanian borș is a fermented wheat-bran liquid sold in some Eastern European grocery stores. Its acidity and saltiness vary, so start with less and adjust after simmering. If you cannot find it, use lemon juice or mild white-wine vinegar a little at a time. The substitute makes a clean, sharp soup but misses borș’s fermented, grainy depth; it is not a one-for-one flavor match.
Use lovage if it is available. Leuștean, or lovage, is a traditional herb with a bold, celery-like aroma. Fresh lovage can be hard to find outside specialty markets. Flat-leaf parsley is a practical replacement, while a small amount of celery leaves mixed with parsley comes a little closer to lovage’s savory character. Add delicate herbs near the end so their aroma stays fresh.
Give the pork room to brown. If the cubes crowd the pot, they release moisture and turn pale instead of developing browned edges. Brown them in two batches if necessary, and keep the heat high enough to sizzle without burning the fond. Shoulder is forgiving for simmering; very lean loin can become dry if cooked until the same degree of tenderness.
Adjust the texture at the end. Rice continues absorbing liquid as the soup sits, so keep extra hot water or stock nearby if you prefer a looser broth. Add it in small splashes, then retaste for salt and acidity. Avoid adding a large amount of cold liquid, which can interrupt the simmer and dull the seasoning.

Serving Suggestions

Serve the soup hot in deep bowls, making sure each portion gets pork, rice, and a mix of vegetables. Put extra chopped parsley and lemon wedges on the table so everyone can adjust the fresh herbal flavor or acidity. A spoonful of sour cream is a welcome optional garnish in some households, though it softens the soup’s tang; offer it on the side rather than stirring it into the whole pot.

Crusty bread is useful for soaking up the broth, and a simple green salad or sliced cucumbers make an easy accompaniment. Because the soup already contains potatoes and rice, a small side is usually enough. If serving a larger meal, follow it with fresh fruit or a light dessert rather than another heavy course.

Variations

For a more vegetable-forward pot, add a diced parsnip with the carrots or stir in a handful of chopped green beans during the last 15 minutes. Keep additions modest so the soup still has room for broth and the rice does not become crowded. A little celery root is another suitable addition and gives the soup a deeper, earthy celery note.

Some versions use more rice, omit potatoes, or rely on potatoes and leave out rice. Choose one starch or reduce both if you want a thinner, more broth-focused soup. You can also leave out the tomato paste and crushed tomatoes for a less tomato-forward broth, though the color and sweetness will be lighter. For a stronger sour finish, increase warmed borș gradually at the table or in the pot; adding all the acid at once can make it difficult to balance.

To make the recipe with pork loin instead of shoulder, cut it into cubes and add it after the vegetables have simmered for about 20 minutes, then cook only until the pork reaches the safe temperature and the other ingredients are ready. Loin is leaner and will not become as soft or rich as shoulder, so avoid extending its cooking time simply to imitate shoulder’s texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided among shallow, covered containers if the pot is large. Keep the soup refrigerated for 3 to 4 days. Rice absorbs broth during storage, so the next day’s soup may be thicker; loosen it with a splash of water or stock as it reheats, then adjust the seasoning after it is hot.

Reheat only the amount you plan to eat, on the stovetop over medium heat, stirring occasionally until steaming throughout. Food-safety guidance calls for leftovers to reach 165°F (74°C); check the soup with a food thermometer, especially when reheating a large portion. In a microwave, use a microwave-safe bowl, cover loosely, stir partway through, and check the temperature in more than one spot. Discard soup left at room temperature for more than 2 hours.

For longer storage, freeze cooled soup in airtight, freezer-safe containers, leaving a little space for expansion. It is best within about 2 to 3 months for quality. Rice and potatoes can soften after freezing and thawing, but the soup remains usable; if texture matters, freeze a portion before adding rice and cook fresh rice when serving. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is Romanian borș?

Romanian borș is a sour liquid made by fermenting wheat bran, often with other grains or flavorings. It is used to give soups a characteristic tang and is different from beet-based borscht, despite the similar name. Availability varies; lemon juice or mild vinegar can provide acidity when borș is unavailable, but the flavor will be simpler.

Can I make Romanian pork soup without rice?

Yes. Leave the rice out and keep the other quantities the same for a brothier soup. You can add another potato if you want a little more substance, or serve bread alongside. If you omit rice, the soup will not thicken as much during storage, so it may need less extra liquid when reheated.

Why is my soup not sour enough?

Borș strength varies, and the tomato and stock can soften its sharpness. Add warmed borș a few tablespoons at a time, simmer briefly, and taste again. If you are using lemon juice or vinegar instead, stir it in gradually near the end; a small amount can make a noticeable difference, and too much can overwhelm the pork and herbs.

Can I make this soup ahead?

Yes. The broth and pork can be cooked a day ahead and refrigerated promptly. For the best rice texture, cook and store the rice separately, then add it to portions as you reheat them. If the rice is already in the soup, it is still fine to make ahead, but it will absorb more broth and become softer overnight.

What cut of pork is best for ciorbă de porc?

Boneless pork shoulder is a reliable choice because its connective tissue softens during a gentle simmer and gives the broth body. Pork leg can also work, though it may be leaner. Avoid very lean loin if you plan to simmer for a long time; it cooks safely but can turn dry before it reaches the tender texture associated with shoulder.

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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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