Tangy Romanian Bean Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large onion, chopped
02 -
3 tbsp olive oil, extra virgin
03 -
2 cans of beans (white beans or kidney beans)
04 -
1 cup BORS or ½ cup lemon juice (use lemon juice if preferred or BORS is unavailable)
05 -
8 cups vegetable stock
06 -
4 tbsp tomato paste
07 -
2 tbsp dry thyme
08 -
1 tbsp fresh dill
09 -
2 tbsp fresh parsley, chopped
10 -
1 tsp salt
11 -
½ tsp pepper
→ Mixed Vegetables
12 -
1 grated carrot
13 -
1 small grated parsnip
14 -
1 chopped pepper
15 -
1 chopped tomato
16 -
1 celery stick, chopped
# Instructions:
01 -
Heat a large pot over medium heat. Add 1 tablespoon of olive oil and let it warm up. Add the chopped onion and cook for about 5 minutes until soft and slightly golden. Next, add the grated carrot, grated parsnip, chopped pepper, chopped tomato, and celery. Stir and cook for 7–10 minutes until softened.
02 -
Sprinkle in the dried thyme and fresh dill. Add the tomato paste and stir well. Cook for 2 minutes to blend the flavors. Season with salt and pepper.
03 -
Rinse the canned beans under cold water to remove excess liquid. Add them to the pot and stir gently. Pour in the vegetable stock, ensuring the beans and vegetables are fully covered. Bring to a gentle simmer and cook for 20 minutes over low to medium heat.
04 -
Stir in the BORS (or lemon juice) and let the soup cook for another 10 minutes on low heat to develop the tangy flavor.
05 -
Add the fresh parsley, stir, and serve hot. For an authentic Romanian experience, serve with polenta or fresh bread. Add spicy peppers or fresh onion quarters dipped in salt for extra flavor.
# Notes:
01 -
Don’t rush the simmering process—let the soup cook gently for the full 30 minutes to allow the flavors to meld perfectly.
02 -
For a thicker soup, use an immersion blender to blend some of the beans and vegetables before adding the BORS.
03 -
Always taste the soup before serving and adjust seasoning with extra salt, pepper, or lemon juice as needed.