How to Make Romanian Ciorbă de Fasole cu Afumătură (Bean Soup with Smoked Meat)
Meta Description:
Learn how to make Ciorbă de Fasole cu Afumătură, a hearty Romanian bean soup with smoked meat. Step-by-step recipe with pictograms, tips, and authentic Eastern European flavor.
🥣 Introduction: What Is Ciorbă de Fasole cu Afumătură?
Ciorbă de Fasole cu Afumătură is a classic Romanian dish beloved for its hearty ingredients, smoky aroma, and comforting, home-cooked flavor. Translating to "bean soup with smoked meat", this dish is the very definition of rustic goodness — perfect for cold days, family gatherings, or anytime you're craving something warm and deeply satisfying.
Rooted in peasant cooking traditions, the soup features white beans simmered slowly with smoked pork (like ham hocks, ribs, or smoked sausage), vegetables, and a touch of sourness from vinegar or borș.
🧡 Why You'll Love This Recipe
✅ Deep, smoky flavor from slow-cooked smoked meat
✅ Budget-friendly ingredients that feed a crowd
✅ Naturally gluten-free and protein-rich
✅ Traditional and authentic — straight from Romanian kitchens
✅ Make-ahead friendly — tastes even better the next day
🌍 Cultural Background
This soup is a staple in Romanian households and often associated with rural regions and wintertime cooking. In many villages, it’s served with hot pickled peppers or a slice of mămăligă (Romanian polenta). You'll often find it as part of Christmas or winter holiday meals, especially when made with smoked pork preserved after the December pig slaughter (tăierea porcului).
🛒 Ingredients (Makes 6 servings)
🫘 For the Soup Base:
-
500g (1 lb) dried white beans (cannellini, navy, or pinto)
-
2–3 tablespoons sunflower oil
-
1 large onion, finely chopped
-
2 medium carrots, chopped or grated
-
1 parsley root or parsnip, chopped
-
1–2 stalks celery, chopped
-
1 bell pepper (red), diced
-
2 bay leaves
-
1 teaspoon paprika (sweet or smoked)
-
Salt and black pepper to taste
🍖 For the Smoked Meat:
-
500g (1 lb) smoked pork ribs, smoked ham hock, or smoked sausage
-
Optional: smoked bacon or smoked knuckle
🍋 For Sourness:
-
2–3 tablespoons white vinegar, or
-
200ml borș (fermented wheat bran, traditional Romanian souring agent)
🌿 For Serving:
-
Fresh lovage or parsley, chopped
-
Pickled chili peppers (optional)
-
Rustic bread or mămăligă
🧽 Prep Step: Soak the Beans
📆 Soak overnight, or quick-soak:
🕓 Quick Method:
-
Rinse beans well.
-
Add to a pot with 2 liters of water.
-
Bring to a boil, boil for 10 minutes.
-
Drain, rinse, and set aside.
🍲 Step-by-Step Instructions (With Pictograms)
🔥 Step 1: Cook the Smoked Meat
🥩
-
In a large pot, place smoked meat and cover with water.
-
Bring to a boil and simmer 30–45 minutes to tenderize.
-
Remove meat and set aside. Reserve the broth.
🧅 Step 2: Sauté the Vegetables
🥕🧅🫑
-
In another large pot, heat oil.
-
Sauté onions until soft.
-
Add carrots, celery, parsley root, and bell pepper. Cook 5–7 minutes.
-
Sprinkle with paprika. Stir to coat.
🫘 Step 3: Add Beans and Broth
🥄
-
Add soaked (and optionally pre-boiled) beans to the vegetable pot.
-
Pour in reserved meat broth. Add more water if needed to cover.
-
Add bay leaves, salt, and pepper. Simmer for 45–60 minutes or until beans are soft.
🍖 Step 4: Add Cooked Smoked Meat
🥣
-
Chop or shred the smoked meat and return it to the pot.
-
Let it simmer with the beans for another 20–30 minutes for full flavor.
🍋 Step 5: Sour the Soup
🍋
-
Add vinegar or boiled borș to the soup, adjusting to taste.
-
Stir well and simmer for 5 more minutes.
-
Add fresh chopped lovage or parsley.
🧂 Step 6: Final Seasoning
👃
-
Taste and adjust salt, pepper, and sourness to your liking.
-
Remove bay leaves before serving.
🍽️ Serving Suggestions
🥄 Serve hot, in deep bowls
🍞 With rustic bread or mămăligă
🌶️ Add pickled hot peppers on the side
🥄 Top with a swirl of sour cream (optional but delicious)
💡 Tips & Tricks
-
Bean Swap: Canned beans can be used in a pinch—just reduce cooking time.
-
Smoked Flavor Boost: If using less smoky meat, add a dash of liquid smoke or smoked paprika.
-
Vegetarian Version: Skip the meat and add smoked tofu or mushrooms and a touch of paprika for depth.
-
Thick or Thin?: Adjust the liquid to your liking. Some prefer it more soupy, others stewier.
🔄 Storage & Reheating
🧊 Fridge: Store for 4–5 days in an airtight container.
❄️ Freezer: Freeze in portions for up to 2 months.
🔥 Reheat: On the stovetop over medium heat with a splash of water or broth.
🧮 Nutritional Information (Per Serving – Approximate)
Nutrient | Amount |
---|---|
Calories | 370 kcal |
Protein | 22g |
Fat | 18g |
Carbs | 30g |
Fiber | 8g |
✅ Gluten-free
✅ High in fiber and protein
🧑🍳 Romanian Grandma’s Secret
"Always cook your smoked meat separately, then add to the beans later. This keeps the soup clear and the flavors balanced."
🤔 FAQ
Can I use canned beans instead of dried?
Yes! Use about 3–4 cans (400g each). Rinse well and add after the vegetables have sautéed.
What kind of smoked meat is best?
Traditional options include smoked pork hocks, ribs, bacon, or smoked sausages. A combination gives the best flavor.
Can I make this in a slow cooker?
Absolutely. Sauté the veggies first, then cook all ingredients together in the slow cooker on low for 6–8 hours.
💬 Final Thoughts
Ciorbă de Fasole cu Afumătură is not just a soup—it’s a cozy culinary hug from Romania. Each spoonful blends tender beans, smoky meat, and the brightness of vinegar or borș for a soul-warming meal. Whether you’re cooking for a crowd, meal prepping for the week, or exploring Romanian heritage, this traditional recipe delivers big flavor with humble ingredients.
Try it once and it just might become your new cold-weather favorite.