Sunday, July 21, 2024

A Carpathian Beef Soup Recipe


Author: Crys

I haven’t even gone into any details about myself, but I am afraid I can’t hide any longer (just kidding).

Well, I am proud of being one of Dracula’s daughters, even though some people prefer to call me “citizen of the world”, who has been travelling quite a lot in the last couple of years across the world, and who is still “on the go” until I will find my serenity in one spot.

After so much Easter food, I hope you are looking for a recipe that is light but consistent.

Today I am going to share with you my favorite beef soup recipe, called ciorbă de văcuță in Romanian.

Ciorbă is the Romanian word for sour soup and comes from the Turkish word – “çorba”. The souring agent for ciorbă can be lemon juice, sauerkraut juice, vinegar, sour grape leaves or green sorrel leaves. When a sour base made of fermented wheat bran called borș is used, the sour soup is called a borș, not a ciorbă.

Apart from the time consumed in order to boil the beef thoroughly until it gets tender enough, this traditional recipeis very easy to prepare.

Ingredients (6 portions)

700 gr. lean beef cut in cubes

2 onions, finely sliced

2 carrots, peeled and finely sliced

1 zucchini, chopped

8 small potatoes, peeled and cubed

1 bell pepper, finely sliced

1 chili pepper, chopped

2 beef bouillon cubes

3 tablespoons tomato paste

1 fresh lemon juice

a hand of parsley, chopped

salt & pepper to taste


First of all cut the beef in small cubes and boil them for half a hour or so, until it gets tender. (When the beef cubes are tender enough, rinse them well and drain them in plenty of water).

Meanwhile, bring another large saucepan of water to a boil and add a splash of olive oil, the sliced onion, the sliced carrots, and the chopped chili.

After the beef has been properly boiled, add it into the saucepan with the rest of the vegetables, namely the sliced potatoes, the bell pepper, the tomato paste, the fresh juice from one lemon, the 2 beef bouillon cubes and salt and pepper to taste, and let them simmer for another half a hour.

10 minutes before it’s done add the zucchini.

Take it off the heat and add plenty of chopped parsley.

Serve it with sour cream and extra chili.

Poftă bună!


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Comments: 3

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  • Hi there, I log on to your new stuff regularly. Your writing style is
    witty, keep it up!

  • Crys Scarlet


  • I needed to thank you for this good read!! I absolutely loved every bit of it.
    I’ve got you book marked too check out neww struff you post…

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