One popular Romanian beef soup is called “Ciorbă de Burtă,” which translates to “Tripe Soup.” However, if you’re looking for a beef soup that doesn’t include tripe, a classic Romanian beef soup is “Ciorbă de Vacă,” which translates to “Beef Soup.” Here’s a simple recipe for Ciorbă de Vacă:
Ingredients:
- 500g beef stew meat, cut into cubes
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, peeled and cubed
- 1 parsnip, diced (optional)
- 1 celery stalk, diced (optional)
- 1 bell pepper, diced
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or dill for garnish
- Sour cream for serving (optional)
- Lemon wedges for serving (optional)
Instructions:
- Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the beef stew meat to the pot and brown on all sides, stirring occasionally.
- Once the meat is browned, add enough water to cover the meat in the pot. Bring the water to a boil, then reduce the heat to low and simmer for about 1-2 hours, or until the meat is tender.
- Once the meat is tender, add the diced carrots, potatoes, parsnip, celery (if using), bell pepper, and chopped tomatoes to the pot.
- Add the bay leaf to the soup and season with salt and pepper to taste. Stir well to combine.
- Continue to simmer the soup for an additional 20-30 minutes, or until the vegetables are tender.
- Taste the soup and adjust the seasoning if necessary.
- Once the soup is done cooking, remove the bay leaf from the pot.
- Serve the Romanian beef soup hot, garnished with fresh parsley or dill. You can also serve it with a dollop of sour cream on top and lemon wedges on the side for squeezing over the soup, if desired.
Enjoy your hearty and comforting Romanian beef soup!
