Ciorbă de fasole – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Romania Servings: Serves 6
Romania Servings: Serves 6Ciorbă de fasole is a traditional Romanian bean soup renowned for its hearty, comforting flavors. Rooted deeply in the rustic culinary traditions of Romania, this soup combines beans with a blend of fresh vegetables, savory bacon, and rich broth. It’s often served with a dollop of sour cream and a sprinkle of fresh herbs, providing both warmth and nourishment, making it a staple in Romanian households, particularly in colder months.
Ingredients
- dried white beans – 2 cups / 400 g
- smoked bacon – 200 g / 7 oz
- olive oil – 2 tbsp
- onion, chopped – 1 large / 150 g
- carrot, diced – 2 medium / 100 g
- celery stalk, diced – 2 stalks / 100 g
- red bell pepper, diced – 1 large / 150 g
- garlic cloves, minced – 4 cloves
- tomato paste – 2 tbsp
- bay leaves – 2 leaves
- vegetable or chicken broth – 6 cups / 1.5 L
- fresh parsley, chopped – 1/4 cup / 15 g
- salt and pepper – to taste
- sour cream – for serving
Instructions
- Soak the dried beans in water overnight to soften.
- Drain beans and rinse. In a large pot, add beans and cover with water. Bring to a boil, then reduce heat and simmer for 45 minutes or until tender.
- In a separate pan, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the drippings.
- Add olive oil to the pan with drippings. Sauté onion, carrot, celery, and bell pepper until softened, about 8 minutes.
- Stir in garlic and tomato paste, cooking for another 2 minutes until fragrant.
- Add sautéed vegetables, smoked bacon, bay leaves, and broth to the pot with beans. Season with salt and pepper.
- Simmer soup for an additional 30 minutes, stirring occasionally. Adjust seasoning as needed.
- Remove bay leaves before serving. Sprinkle with fresh parsley and serve hot with a dollop of sour cream.
Substitutions
- dried white beans -> canned white beans (use 3 cups / 510 g, drained)
- smoked bacon -> turkey bacon or smoked sausage
- olive oil -> vegetable oil
- vegetable or chicken broth -> water with bouillon cubes
Enhancements in the Next Evolution
- Use smoked paprika to add deeper flavor.
- Incorporate fresh thyme for an earthy taste.
- Add a splash of vinegar or lemon juice for brightness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
