Ciorbă de Fasole / Bean and Vegetable Soup

Romanian Fast Without Oil Published February 10, 2026

Romanian ciorbă de fasole is a sour bean soup that needs absolutely no oil to be magnificent. The sourness comes from lemon juice or vinegar added at the end — or traditionally from borș (fermented wheat bran liquid) — which transforms a simple pot of beans and vegetables into something sharp, bright, and deeply satisfying. This is peasant fasting food elevated by technique and tradition.

Romanian monasteries serve this through the entirety of Great Lent. The slow simmering extracts every bit of flavor from the vegetables without any need for oil as a cooking medium.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine)
SERVINGS: 6
TIME: 1 hour 15 minutes (plus overnight soaking)

INGREDIENTS

- 2 cups dried white beans (navy or cannellini), soaked overnight and drained
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 tablespoon sweet paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 cups water
- Juice of 2 lemons (or 3 tablespoons white vinegar)
- Salt and black pepper to taste
- Fresh parsley, chopped, for serving
- Hot peppers or chili flakes, for serving (optional)

METHOD

1. Place the drained beans in a large pot with 8 cups of water. Bring to a boil and cook for 10 minutes, skimming any foam that rises.

2. Add the onion, carrots, celery, bell pepper, garlic, crushed tomatoes, paprika, thyme, and bay leaves. Return to a boil, then reduce to a steady simmer.

3. Cook for 50-60 minutes, stirring occasionally, until the beans are completely tender and some have begun to break apart, thickening the broth naturally.

4. Remove the bay leaves. Stir in the lemon juice or vinegar. The soup should taste distinctly sour — this is the defining characteristic. Adjust with more acid if needed.

5. Season generously with salt and pepper. Serve in deep bowls with fresh parsley and hot peppers for those who want heat.

NOTES

- The sourness is not optional. A Romanian ciorbă without acid is just bean soup. The lemon or vinegar should be clearly present in every spoonful.
- Traditional borș (fermented wheat bran liquid) is available at Romanian grocery stores and online. If you can find it, use 1 cup in place of the lemon juice for an authentic sour flavor.
- Adding a diced potato in step 2 makes the soup even heartier.
- This soup is better on the second day. Make a large pot and eat it through the week.
- Keeps refrigerated for 5 days. Freezes well for 3 months.