Ciorbă de Fasole cu Afumătură (Ciorbă de fasole cu afumătură)
Overview
Ciorbă de fasole cu afumătură is a Romanian bean soup with smoked meat. Dried white beans are soaked overnight and cooked with a smoked pork knuckle or smoked ribs until the beans are soft and the broth is rich and smoky. Onion, carrot, celery root and red pepper are softened in oil with a little tomato paste and added to the pot, and the soup is flavoured with thyme, bay leaf, lovage or tarragon. It is often soured lightly with borș or a dash of vinegar. It is hearty and filling and is served with raw onion, chilli and fresh bread.
History
Beans are one of the most common ingredients in Romanian cooking, and bean soup is cooked in homes and canteens across the country. During the long Orthodox fasting periods it is made without meat, while the version with smoked pork is a winter favourite. Restaurants in Romania now often serve it in a hollowed-out round loaf, a presentation that has made it one of the best-known Romanian soups.
Main ingredients
White beans, smoked pork, onion, carrot, tomato paste, tarragon. The soup is built on bean and smoked pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Pork soups · Tomato soups · More soups from Romania
Recipe
Method
- 11 h 30 min
Cook the beans and smoked meat in 3 l water for 1 hour 30 minutes, skimming.
- 210 min
Soften the vegetables in the oil with the tomato paste for 10 minutes.
- 320 min
Add them to the pot with the thyme and bay leaves and simmer for 20 minutes.
- 4
Take the meat off the bone, return it to the pot and season.
- 5
Sour with borș or vinegar, add the herbs and serve.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
