Entree: Romania – Wallachia – Ciorbă de fasole cu afumătură (Hearty sour bean soup with smoked pork and sausages)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) dried white beans, soaked overnight and drained
- 1 smoked pork hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon, diced
- 8 oz (225 g) smoked sausage, sliced
- 1 large onion, chopped (about 8 oz (225 g))
- 2 carrots, sliced (about 6 oz (170 g))
- 2 celery stalks, sliced (about 3 oz (85 g))
- 2 tbsp (30 ml) vegetable oil or lard
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1 tsp (2 g) sweet paprika
- 6 cups (1.4 L) water or low-sodium stock
- 1 cup (240 ml) borș (fermented wheat bran) or 2 tbsp (30 ml) white vinegar to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) fresh dill, chopped, for serving
- 2 tbsp (8 g) fresh parsley, chopped, for serving

Show original ingredient measurements

- 2 cups (400 g) dried white beans, soaked overnight and drained
- 1 smoked pork hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon, diced
- 8 oz (225 g) smoked sausage, sliced
- 1 large onion, chopped (about 8 oz/225 g)
- 2 carrots, sliced (about 6 oz/170 g)
- 2 celery stalks, sliced (about 3 oz/85 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1 tsp (2 g) sweet paprika
- 6 cups (1.4 L) water or low-sodium stock
- 1 cup (240 ml) borș (fermented wheat bran) or 2 tbsp (30 ml) white vinegar to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) fresh dill, chopped, for serving
- 2 tbsp (8 g) fresh parsley, chopped, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. After soaking, drain the beans. In a large pot, cover the beans with fresh water, add the smoked pork hock and bring to a boil; reduce heat and simmer gently, skimming foam, for about 45–60 minutes until beans begin to soften.
2. Meanwhile, in a skillet over medium heat, cook the diced bacon until it renders fat; add the sliced smoked sausage and sauté until browned. Remove and set aside. In the same fat add 2 tbsp (30 ml) vegetable oil if needed and sauté the chopped onion, carrots and celery until softened, about 6–8 minutes. Stir in minced garlic, tomato paste and paprika and cook 1–2 minutes.
3. Add the sautéed vegetables, bacon and sausage to the pot with beans and pork hock. Pour in 6 cups (1.4 L) water or stock, add bay leaves, and simmer 20–30 minutes until all meats are tender and flavors meld; remove bay leaves.
4. Remove the pork hock, shred the meat off the bone and return the meat to the pot; discard bone and excess fat. Taste and season with salt and pepper.
5. To sour the soup, stir in borș gradually (or 2 tbsp (30 ml) white vinegar) until you reach a pleasantly tangy balance; simmer 2–3 more minutes. Serve hot garnished with chopped dill and parsley, with crusty bread on the side.

1. After soaking, drain the beans. In a large pot, cover the beans with fresh water, add the smoked pork hock and bring to a boil; reduce heat and simmer gently, skimming foam, for about 45–60 minutes until beans begin to soften.
2. Meanwhile, in a skillet over medium heat, cook the diced bacon until it renders fat; add the sliced smoked sausage and sauté until browned. Remove and set aside. In the same fat add 2 tbsp (30 ml) vegetable oil if needed and sauté the chopped onion, carrots and celery until softened, about 6–8 minutes. Stir in minced garlic, tomato paste and paprika and cook 1–2 minutes.
3. Add the sautéed vegetables, bacon and sausage to the pot with beans and pork hock. Pour in 6 cups (1.4 L) water or stock, add bay leaves, and simmer 20–30 minutes until all meats are tender and flavors meld; remove bay leaves.
4. Remove the pork hock, shred the meat off the bone and return the meat to the pot; discard bone and excess fat. Taste and season with salt and pepper.
5. To sour the soup, stir in borș gradually (or 2 tbsp/30 ml white vinegar) until you reach a pleasantly tangy balance; simmer 2–3 more minutes. Serve hot garnished with chopped dill and parsley, with crusty bread on the side.