The featured image is from a restaurant where I fell in love with this soup. It was served in a bread roll which made the appearance top notch. Ciorba de Fasole = Bean Soup is served all over Romania in a variety of ways. The beans used can vary in color and/or size and the ingredients and seasonings also change depending on who is doing the cooking. I have included my own recipe down below which I hope you all try and enjoy.
First, I would like to share the other Romanian Recipe I posted a while back which included beans… Fasole Batuta Recipe.
- 1 1/2 cups of beans
- Smoked meat pieces
- a peeled whole onion (not cut)
- Peppers (I used red and yellow for color)
- Garlic (I sliced this rather than minced it so that it could be seen in the soup)
- Chopped parsley
- After washing and soaking the beans overnight, boil in a large soup pot for approximately 2 hours with 2 beef flavored Knor cubes.
- Once the beans start to soften add in all the vegetables, meat and garlic listed above.
- Cook for another 45 minutes and add salt to taste.
- When the veggies are soft pull out the whole onion and throw away.
- Add chopped parsley OR follow the last bit of directions if you wish.
Below you will see how the soup looks thicker, which is more what you see here in Romania 🇷🇴 when this particular soup is served. To give this soup a cloudy texture you can simply sauté two table spoons of flour, with five table spoons of oil and one table spoon of paprika. Once the mixture is smooth add it in one spoon at a time and stir constantly.
Garnish with freshly chopped parsley after completion. I added parsley before and after this last step for more flavor. You can add as much or as little parsley as you like OR skip it all together. You may even wish to change the garnish to dill or luestan at different times when you make this just to give yourself a different taste.
I hope that you all enjoy this recipe. Please let me know what you think.