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  • Top 12 Most Popular Romanian Soups

Top 12 Most Popular Romanian Soups

Posted on Apr 20th, 2020
by Chef's Pencil Staff
Categories:
  • Food Industry News
  • Food Trends
Romanian Soup

Romanians are in love with soup, so much so that many can’t picture a satisfying lunch or dinner without one. Their love for soup is so pronounced that the country has many types and even subtypes of soup. 

The two most common soup types are supa and ciorba. Supele (the plural for supa) are usually clear, light, and sweeter by nature, while ciorbele (the plural for ciorba) are generally more dense and seasoned with either borscht or vinegar.  

Ciorba de Fasole in Paine; Photo Credit: Raftul bunicii

The ingredients vary. Some are solely based on vegetables, some even vegan (de post in local language), but the majority are meat-based. The most common meats used in soups are chicken, pork and beef. Lamb soups are also very popular and are mostly eaten around Easter.

In some parts of the country, mainly in Dobrogea, or in the towns and villages alongside the Danube, fish soups are very popular.

The proximity to Russia and the Ukraine has also made borscht (bors locally) quite popular, especially in the Eastern part of Romania.

Here is our pick of the top 10 best Romanian soups:

1. Ciorba de Burta (Beef Tripe Soup)

Don’t judge this one too soon. We know that beef tripe might not be on your list of favorite foods but you don’t know until you try!

Hands down to the best Romanian soup, it is also the most popular among locals and travelers alike. The unique taste of this soup lies in one of its essential ingredients – vinegar.

You can find this soup at any type of meal as Romanians need an excuse to eat it, but it’s also a good one for the after-party, similar to Ciorba de Potroace.

Ciorba de burta - Beef Tripe Soup
Ciorba de burta – Beef Tripe Soup; Photo credit: Stiopa

2. Ciorba de Perisoare (Romanian Meatballs Soup)

With minced meat in the form of meatballs, diverse vegetables, and some green condiments, varying from region to region, this is one of the most popular soups in Romania, and it is no wonder as its ingredients provide great nutritional value while also offering a very tasty flavor.

The preferred meat is beef but the meatballs can be made of pork, turkey or even a mixture.

Ciorba de Perisoare
Ciorba de Perisoare; Photo credit: https://www.e-retete.ro/

3. Ciorba de Fasole cu Afumatura (Bean Soup with Smoked Meat)

This thick and consistent stew-like soup is very popular, especially in the western part of the country where it originates. Beans and smoked meat from the bone give it an unforgettable, classic Romanian taste. It is usually served with onion and/or hot peppers and is best enjoyed during the cold winters.

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Omg 😍 #foodporn #foodorgasm #ciorbadefasolecuafumatura #ceapaverde #brânză #popasuluriasilor #wonderfulpeople❤️ #greatfood #thankyou

A post shared by Vali (@valis_travels) on Apr 30, 2018 at 1:04am PDT

4. Ciorba Radauteana

After her husband wanted to eat beef soup that tastes like chicken, Cornelia Dumitrescu from Radauti decided to do his bidding and invented the “Ciorba Radauteana”.

Made using the same broth as a beef soup but with thinly sliced chicken breast, it is one of Romania’s most popular and tastiest dishes. It also contains carrot, sour cream, garlic, eggs, onion, and peppers.

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Hey hey am o rețeta noua! Ciorba radauteana este usor de preparat si este sora mai mica a ciorbei de burta . Ingrediente- ½ pui 2 morcovi ¼ gulie ¼ telina 1 galbenusuri 100 ml lapte @laptariacucaimac 1 catel de usturoi Sare, piper, lamaie pentru acrit Carnea portionata de pui o punem la fiert in apa rece si putina sare iar din momentul in care incepe sa fiara o spumam foarte des. Intre timp curatam si taiem marunt legumele. Le punem la fiert peste carnea de pui. Cand carnea si legumele sunt fierte le scoatem intr-un vas la racit, iar zeama se strecoara. Intr-un alt bol vom drege laptele si galbenusul. Taiem carnea si legumele marunt. Zeama strecurata o punem iar in oala peste care adaugam laptele si galbenulul dres. Inca 5 minute si e gata ciorba. Acum e momentul sa adaugam carnea si legumele taiate. In timp ce ciorba da in clocot pisam catelul de usturoi, il adaugam in oala. Adaugam sare si pipe dupa gust, iar daca vrem ca ciobita sa fie putin acrisoara adaugam 2 linguri de suc de lamaie. Ciorba este gata! Pentru un gust mai interesant eu am adaugat o lingura de chimen. – #zenmommysrecipes #ciorbaradauteana #homemadefood #healthyfood #ciorba #babyzenrecomanda #clujfood #cluj #foodporn #clujfoodie #instagood

A post shared by Zenmommy (@amalia.vlaicu) on Feb 25, 2020 at 5:24am PST

5. Supa de Galuste (Romanian Dumplings Soup)

Although a lot of Romanian soups are, as you probably realise by now, indeed thick and heavy on the stomach, not all of them are.

Supa de Galuste is a light and fresh meal that is made with chicken and includes unique and fluffy semolina dumplings. 

Supa de Galuste
Supa de Galuste

6. Ciorba de Potroace

This is one of the most common Romanian soups. The ingredients may differ slightly from region to region, as with most dishes. The heavy souring of the meal is provided, again, by pickled-cabbage juice.

It may contain turkey, goose, chicken or duck. As well as soups, Romanians also like to party and are famous for being able to hold their liquor. So it is no wonder this bitter soup is known among the locals for its rejuvenating properties after a long night.

Ciorba de Potroace
Ciorba de Potroace; Photo credit: https://www.pinterest.com

7. Pork Soup – Ciorba de Porc 

Also a traditional village favorite, this soup originates from Romania’s countryside. The omnipresent pickled-cabbage juice, of course, can also be tasted in this lightly soured delicatessen. The meat is always cooked on the bone for a more profound taste.

Pork Soup - Ciorba de Porc
Pork Soup – Ciorba de Porc; Photo credit: http://www.caietulcuretete.com/

8. Lamb Soup – Ciorba de miel

While also having a long shepherding tradition, Romanian cuisine is filled with recipes containing mutton, lamb, cheese, and milk. Soups are no exception to this as this one proves.

Made using the spine, ribs, adn offal of the animal with added vegetables and favorite Romanian savories such as parsley, parsnip, onion, and garlic, the dish is often served as a celebration for Easter. 

9. Bors de Sfecla (Beetroot Borscht)

Popular mostly in the Eastern part of the country, this deep red colored soup has a unique taste and comes with all the health benefits that beetroots provide, especially improved circulation.

Inspired by its Ukrainian origin, this popular dish is highly sought after in Romanian cuisine, as well. The special ingredient of this one, however, is not the beetroot, but the pickled-cabbage juice itself. Try this one and you’re in for a treat you can only taste in Eastern Europe!

Borș de Sfecla
Borș de Sfecla; Photo credit: https://retete.unica.ro

10. Ciorba de Bureti (Mushrooms Soup)

As a country pierced by the Carpathian Mountains and in many ways defined by the climate they provide, Romania has dense mountain forests. It is in places like these where some of the tastiest mushrooms in the world grow.

Boletus, the rarest and most sought-after species, also makes the best soup when cooked together with legumes and seasoned with parsley and sour cream. You’ll never find such mushrooms at a farm as they can only grow by themselves in the wild. Knowing this simply adds to the flavor of the dish.

Mushroom Soup - Ciorba de Bureti
Mushroom Soup – Ciorba de Bureti; Photo credit: Rool Paap

11. Ciorba de Urzici (Nettle Soup)

If you have ever walked through a field of thick grass and stumbled across this plant, you will know how irritating it can be. However, there is no reason to hate this wonderful herb as it also has healing, detoxifying, and regenerative powers when consumed.

The Romanian peasant most likely sensed the benefits of this amazing soup as it has always been a staple of village cuisine. While it is usually made in the spring, there is no reason not to enjoy this one all year round, if you have the chance.

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Ciorba asta de urzici a la grec este una dintre cele mai indragite ciorbe de sezon 🌱☘🍃 Plina de legume, dreasa cu smantana si ou si acrita cu lamaie 🍋Primavara in farfurie! Se poate face si cu loboda, stevie sau spanac! #savoriurbane #ciorbadeurzici _____🌿🍋🌿____ Reteta la linkul de pe profilul meu @oanaigretiu _____🍋🌿🍋____ #instasoup #nettles #nettle #nettlesoup #springsoup #healthysoup #healthyfood #vegetariano #vegetarianrecipes #ciorba #alagrec #smantana #urzici #sanatos #mancaresanatoasa #retetabuna #traditional #brennessel #brennesselsuppe #ortie #ortica #ortiga

A post shared by Savori Urbane (@oanaigretiu) on May 10, 2019 at 2:33am PDT

12. Bors de Peste (Fish Soup)

The Black Sea offers sun, sand, and fish! Romania has a superb littoral zone which is also connected to the Danube Delta.

Historically, the people of these places cook and eat soup made from local fish such as perch, pike-perch, and carp. The soup is soured with, you guessed it, cabbage juice, and usually served with hot peppers. 

Fish Soup - Bors de Peste
Fish Soup – Bors de Peste

Romania is, as you can tell, a great place to eat soup in, as it has a very diverse and historic tradition of preparing delicious ones. If you’re half interested in any of these recipes, we highly encourage you to try them.

If you would like to learn more about Romanian cuisine, be sure to also check out these articles where you’re sure to find out lots of interesting information:

Top 10 Romanian Cookbooks
Best Foods in Transylvania. A Gastronomic Story
10 Most Popular Romanian Cheeses

Featured image credit: Jessica Spengler

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

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