Romanian Bean Ciorbă

Name: Romanian Bean Ciorbă
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 6 servings
Cuisine: Romanian
Ingredients: 400 g (2 cups) dried white beans, soaked overnight; 1 onion, 1 carrot, 1 parsnip and 1 red pepper, diced; 2 tbsp tomato paste; 3 tbsp sunflower oil; Juice of 1 lemon or 300 ml (1¼ cups) borș; 1 tsp dried tarragon; Lovage, salt and pepper

Ciorbă de fasole de post

Sour bean soup with tarragon

Wine & oil daysPrep 15 minCook 1 h 40 minServes 6Plus overnight soaking

When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.

Ingredients

400 g (2 cups) dried white beans, soaked overnight
1 onion, 1 carrot, 1 parsnip and 1 red pepper, diced
2 tbsp tomato paste
3 tbsp sunflower oil
Juice of 1 lemon or 300 ml (1¼ cups) borș
1 tsp dried tarragon
Lovage, salt and pepper

Method

Boil the beans 10 minutes, drain, then simmer in 2.5 litres (10 cups) fresh water for 1 hour.
Fry the vegetables in the oil with the tomato paste and add to the pot.
Simmer 25 minutes.
Sour with lemon or borș, add tarragon and lovage, and season.

Tip. Tarragon is what makes it taste Romanian.

Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.

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