Romanian soups: The best recipes

The best Romanian soups are a must on our daily or at least weekly menu. We, Romanians, are unique in the world in our affinity for this dish, which not only nourishes our bodies, but also warms our souls.

The best soup recipes follow an almost divine plan, but as simple and concrete as possible. A basic culinary scheme that you can repeat anywhere, whether you are in the kitchen of a house in the Romanian village or in a modern kitchen in a British apartment. The secret lies in mastering the following five essential constants in any Romanian soup recipe.

1. Vegetables for soup

Essential to give the perfect taste, vegetables include onions, carrots, parsnips and parsley and celery roots. These vegetables are the base of any authentic soup, giving it flavor and texture.

2. Acrylic

To get that refreshing and refreshing taste, the soup should be soured with borscht, corkscrew paste or vinegar. Each region and housewife has her preferences, but the result is always a perfect balance between sweet and sour.

3. Dressing

Dressing or dres, as you can find in old Romanian soup recipes, is a mixture of beaten egg with cream or yogurt. It gives the soup a creamy texture and extra flavor. It is poured at the end, to bring the soup to its culinary perfection.

4. Greenery

Parsley and chives are the basic greens that add freshness and flavor. They are put at the end, according to everyone's taste, to preserve their taste and vitamins as best as possible.

5. Creativity

Each Romanian soup is unique due to the chef's creativity. You can add seasonal vegetables, meat or other ingredients that are at hand, turning each pot of soup into a real culinary masterpiece.

Thus, Romanian soup becomes a real feast, regardless of the place where it is prepared, managing to bring to the table the authentic taste of tradition and the joy of well-made food.

Here are the best Romanian soups, which you can prepare with Romanian products available in our store!

Romanian soup recipes

Belly soup

One of the best Romanian soups, belly soup, is presented as a powerful hangover cure and a delicacy skillfully made from seemingly humble ingredients. It's true, not everyone appreciates this soup that found shelter in our lands coming from the East, but those who love it remain loyal to it for its complex, sweet-spicy taste and velvety texture.

Ingredients for 3-4 servings:

• 1 kg beef belly
• 1-2 bones and/or 1 leg of beef
• 1 large carrot
• 1-2 onions
• 1-2 parsnips
• 1 head of garlic
• 1 bay leaf
• a few peppercorns
• 2 egg yolks
• 200 ml cooking cream
• 1 tablespoon lard or oil
• optional: 1 parsley root, 1 small celery, scallion
• Salt and vinegar to taste

Preparation method

What you can do in the evening:

Wash the beef belly thoroughly with water and salt or lard until it turns white and remove the inner skin.

If you have beef bones, chop or break them with a cleaver and put them in the bottom of a large pot. If you don't have bones, you can use a beef leg. Place the cleaned and washed belly on the bones, add water and put everything on high heat until it boils. After boiling, drain the water.

Morning:

Wash the belly and bones again, then put them back in the pot. Add fresh water, a little salt and let them simmer for 8-10 hours, until the belly is tender. Now you can add the parsley root, grated carrot, onion and celery, pepper and bay leaf. Continue to cook until the belly is fully cooked.

Cut the belly into very thin strips, add it to a pot into which you pour the strained juice. Let it boil for a few minutes, until it boils, then strain the soup.

Rub the crushed garlic with a spoonful of salt, then add the yolks with the cream and a little cooled juice. Pour the mixture into the pot and adjust the taste with pepper. If you like, you can also add lemon juice or, for a more spicy taste, a few slices of vinegar donuts.

Beef soup

Next on the list of the best soup recipes is beef soup. If you cook it often, you can save time with the help of a pressure cooker, in which the beef will tenderize much faster.

You can quickly receive the other ingredients from A&S Market: for example, an order of vegetables for beef soup placed from Monday to Thursday at 7:00 AM will be shipped the same day, and you will receive it anywhere in the UK the following day.

Ingredients for 6 servings:

• 1 kg of beef breast or 600 g of lean meat
• 1 piece bone with sieve or marrow (optional)
• 2 large potatoes
• 300 ml tomato juice
• 100 g peas
• 100 g green beans
• 1 onion
• 1 parsley root
• 1 parsnip root
• lemongrass, green parsley and dill, salt, vinegar

Preparation method

Wash the meat and bones, then put them to boil on low heat. After the meat is half cooked, add the finely chopped onion and vegetables. You can saute them beforehand in oil, for a richer taste.

Add the diced potatoes and cabbage to the soup. When the potatoes are boiling, add the tomato juice, peas and canned green beans (if they are raw, boil them separately). Add salt and let it boil, then add cork juice, tomato juice or vinegar.

Serve the soup sprinkled with finely chopped green parsley.

Country chicken soup

The taste of childhood, for many of the Romanians blessed to grow up in the countryside, is undoubtedly dominated by chicken soup. This magical broth is made from free-range chicken with vegetables picked fresh from the garden.

ingredients

• 1 chicken or chicken thighs (about 4, for a hearty soup)
• 500 g soup vegetables (parsley root, carrot, parsnip, onion)
• 300g potatoes
• 200 g tomato broth or juice
• 100 g peas
• 100 g green beans
• lemongrass, green parsley and dill, salt, vinegar

Preparation method

It is prepared in the same way as cow soup. Cut the chicken into pieces, put it to boil and after the first boil it foams.

Next comes the finely chopped and slightly tempered vegetables, to get the taste, then the potatoes and the cabbage cut into small cubes.

After they have boiled, add the peas and beans cooked separately or from the can and the broth that you can fry before with a little oil.

Season the chicken soup with salt and cork juice or vinegar, then sprinkle with greens.

Sauerkraut soup

Much loved by Transylvanians and often prepared, in the old days, at the end of winter, when supplies are running low, this is one of those Romanian soup recipes born from the culinary ingenuity specific to our people. It combines the simplicity of the ingredients with great craftsmanship, turning sauerkraut into a soul-warming delicacy.

ingredients

• 1 liter of cabbage juice
• 500 g sauerkraut
• 500 g smoked pork (brew, ribs, sausage)
• 1 onion
• 1 teaspoon paprika
• 100 ml sour cream
• 1 bell pepper, 1 carrot (optional)
• parsley, lemongrass, dry or fresh dill, thyme

Preparation method

Finely chop the washed cabbage and boil it in 2 liters of water with the cabbage juice and the diced smoked meat.

Then add paprika or paprika, chopped onion and let it boil for about an hour, an hour and a half.

At the end, add the cream and serve it hot.

Vegetable soup

Present in any exceptional repertoire of soup recipes, vegetable soup proves to be the true savior of garden treasures lost in the fridge. Simple and nourishing, it is also one of those quick Romanian dishes that can be made both in the evening during the workweek and for the leisurely Sunday meal.

This innovative spirit-friendly Romanian soup recipe allows for the addition of any number of vegetables, from eggplant to cauliflower and collards. All you have to do is season it with salt, pepper and a well-balanced dressing to perfect its taste.

ingredients

• 100 g carrots
• 1-2 parsley roots
• 1 celery
• 2-3 onions
• 2-3 bell peppers
• 100 g peas
• 100 g green beans
• 200 g cabbage
• 200g potatoes
• 2-3 tomatoes or 1 tablespoon of broth
• greenery
• 50 g
• 50 ml oil
• salt and vinegar or lime salt for tartness, to taste

Preparation method

Boil 3 liters of water with a little salt and add the vegetables cut into large cubes. You will put the potatoes, eggplants, pumpkins, however, after 20 minutes from the first boiling.

Keep the pot on the fire for another 20 minutes and prepare the dressing. Mix the eggs with salt, pepper and a cup of sour cream, then pour over the vegetable soup, add the pickled cucumbers and sprinkle a handful of greens on top.

Romanian soups and stews find their place in any diet and lifestyle. They are also ideal for those in a hurry, because, for example, beef soup seems to get tastier with each day spent in the fridge - you make a big pot on Sunday, when you have time, and by Wednesday or Thursday dinner is guaranteed. To bring the unfathomable taste of home to your plate, we invite you to stock up for the preparation of Romanian soups from our store with authentic products. Then get inspired from our list of the best Romanian soup recipes and bring the joy and satisfaction of well-made food to the table!