Romanian Smoked Bean Soup (Ciorbă de fasole cu afumătură)
Ciorbă de fasole cu afumătură Say it: CHOR-buh deh fah-SOH-leh koo ah-foo-muh-TOO-ruh
Ciorbă de fasole cu afumătură is a hearty Romanian bean soup built on smoked pork and creamy white beans. It appears on family tables throughout the year, especially in cold months, and is often soured with vinegar or lemon for a bright finish. The broth is smoky, savory and slightly tangy, with tender beans and soft vegetables. A final pinch of fresh parsley lifts the bowl. It is simple country cooking: filling, economical and deeply satisfying with bread.
Romanian Smoked Bean Soup (Ciorbă de fasole cu afumătură)
Ciorbă de fasole cu afumătură
Pronounced CHOR-buh deh fah-SOH-leh koo ah-foo-muh-TOO-ruh
- Serves
- 6
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the dried beans, cover them with plenty of cold water, and soak overnight, about 8 to 12 hours. Drain and rinse well before cooking.
Heat the oil in a large pot over medium heat. Add the onion, carrot, celery root, and bell pepper and cook for 6 to 8 minutes, until softened and the onion is translucent.
Stir in the garlic, tomato paste, paprika, and thyme and cook for 1 minute, until fragrant and the tomato paste darkens slightly.
Add the drained beans, smoked pork, bay leaf, and 8 cups (2 L) water. Bring to a boil, skim off any foam, then reduce the heat, cover partly, and simmer for 60 to 75 minutes, until the beans are tender and the meat is cooked through.
Remove the smoked pork from the pot. Discard any bones, cut the meat into bite-size pieces, and return it to the soup.
Stir in the vinegar or lemon juice a little at a time, tasting as you go, then season with salt and pepper. Simmer for 5 minutes more so the flavors blend.
Remove the bay leaf. If the broth is too thin, mash a few beans against the side of the pot; if it is too thick, add a little hot water.
Ladle into bowls, sprinkle with parsley, and serve hot with crusty bread.
Regional variants
Some Romanian cooks sour the soup with borș instead of vinegar or lemon, and others use smoked sausage or smoked ham in place of ribs or hock.
Cook's notes
- Salt the soup only after the beans are tender and after tasting, since smoked pork can be quite salty.
- If smoked ham hock is hard to find, use smoked bacon or smoked sausage; add it after the beans are nearly tender so it does not overcook.
- The soup thickens as it stands; loosen leftovers with a splash of water when reheating.
Serve with
Crusty bread, sliced fresh onion, and pickled peppers.
Make ahead and storage
Cool, refrigerate for up to 3 days, and reheat gently, adding water if it thickens.
