Ciorbă de Legume (Vegetable Sour Soup)

Romanian Fast With Oil Published April 10, 2026

Ciorbă is the soul of Romanian cooking — a sour, brothy soup that appears on every table, fasting or not. This vegetable version is what you eat during Lent: a bright, tangy broth loaded with whatever vegetables the season provides, finished with a fistful of lovage that makes the whole kitchen smell like Romania.

The sourness is the point. Traditionally it comes from borș — fermented wheat bran liquid that Romanians keep in crocks the way other cultures keep sourdough starters. Lemon juice is the common substitute outside Romania, and it works well enough. The soup should taste sharp and alive, not timid.

FASTING LEVEL: Fast With Oil (omit oil for strict days — the soup is still excellent)
SERVINGS: 6
TIME: 45 minutes

INGREDIENTS

- 2 tablespoons sunflower oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 parsnip, peeled and diced
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, diced
- 200g green beans, trimmed and cut into 3cm pieces
- 2 tomatoes, chopped (or 1 can 400g crushed tomatoes)
- 8 cups water
- 250ml borș (fermented wheat bran liquid) or juice of 2-3 lemons
- 2 bay leaves
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- Large handful fresh lovage (leuștean), chopped — or celery leaves and parsley as substitute
- Fresh hot pepper, sliced (optional, for serving)

METHOD

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the carrots, celery, and parsnip and cook another 3 minutes. (For strict days: sweat vegetables in a splash of water, covered.)

2. Add the potatoes, bell pepper, green beans, tomatoes, water, bay leaves, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes until all vegetables are tender but not falling apart.

3. Add the borș or lemon juice. If using borș, bring it just back to a simmer — do not boil vigorously or it loses its tang. If using lemon, add it off the heat. Taste and adjust — the soup should be distinctly sour.

4. Season with salt and pepper. Remove bay leaves. Stir in the lovage just before serving — it wilts quickly and should stay bright green and fragrant.

5. Serve very hot in deep bowls with crusty bread. Pass sliced hot peppers at the table for those who want heat.

NOTES

- Borș can be found in Romanian grocery stores or made at home by fermenting wheat bran in water for 2-3 days. It is worth seeking out — lemon is a substitute, not a replacement.
- Lovage is the defining herb. If you cannot find it, use a mix of celery leaves and flat-leaf parsley, but know it will not taste quite the same.
- The vegetables here are flexible — use what you have. Zucchini, cabbage, cauliflower, and peas all work. The method and the sourness are what make it a ciorbă.
- This soup does not keep as well as bean soups. Best eaten within 2 days.