Romanian Bean Soup with Smoked Pork

Ciorbă de fasole cu afumătură is a Romanian sour bean soup built around dried white beans and smoked pork. This version uses a bone-in smoked hock, a base of onion and root vegetables, tomato, and Romanian wheat-bran borș. The pork gives the broth a deep smoky flavor, while the beans make each bowl substantial enough for a warming main course. Fresh parsley and lovage are stirred in at the end for a green, aromatic finish.

There is no single fixed household formula for this soup. Romanian recipes vary in the cut of smoked pork, the vegetables, the herbs and the ingredient used to sour the broth. Borș, the fermented liquid made with wheat bran, gives this version its characteristic gentle tang. Some cooks use a different souring ingredient or leave the soup less tart; this recipe keeps one clearly measured borș version rather than combining those approaches.

Dried beans need advance planning. Cover them with plenty of cold water and soak them in the refrigerator for 8–12 hours, then drain and rinse. Refrigerated soaking keeps the beans cold while they hydrate. The soak is not counted in the listed preparation or total time. A short first boil is followed by discarding that water; the beans then cook in fresh water, and that second cooking liquid stays in the soup for body and flavor.

The smoked hock and beans cook separately so each can be prepared to the right texture. Simmer the hock gently in water until it is safely hot throughout and tender enough for the meat to pull from the bone. Strain the broth to remove small bone fragments, then shred the meat and discard the bone and excess fat. Smoked pork can be salty, so keep the broth and taste it before adding salt later.

While the beans simmer, soften diced onion, carrot, parsley root, celeriac and red pepper in a little neutral oil. The vegetables should become tender without browning heavily. Sweet paprika and thyme go into the pan briefly, followed by tomato passata. This order gives the paprika a moment to bloom in the warm oil while the passata prevents it from scorching. The resulting vegetable base enriches the soup without making it thick like a stew.

Wait until the beans are completely tender before adding the vegetables, pork broth and meat. Acid can slow the softening of beans, so the borș goes in only after the beans are ready. Let the combined soup simmer gently for ten minutes so the sourness settles into the broth. Add salt cautiously after tasting; the smoky hock may have supplied enough. If the soup is thicker than you prefer, loosen it with hot water rather than draining away the bean liquid.

Parsley and lovage are added off the strongest heat so their fresh aroma remains clear. Lovage has a pronounced celery-like character, so the measured amount seasons the pot without overpowering the smoky broth. Remove the bay leaves before serving. The soup should be brothy but substantial, with whole tender beans, soft vegetables and pieces of pork distributed through each bowl.

Serve the ciorbă hot as a first course or as a simple main meal. Bread, fresh hot pepper or a small dish of pickled vegetables can accompany it, but none is required to complete the recipe. Because borș varies in sharpness and saltiness, taste the soup after its final simmer and adjust only with small additions. The base recipe does not include cream, sausage, potatoes or a second souring ingredient.

The recipe is practical for making ahead because the smoky broth and beans hold their character overnight. Cool leftovers promptly in shallow containers and refrigerate them within two hours. Keep the soup at or below 4 °C and use it within three to four days. Reheat portions to 74 °C / 165 °F, stirring so the soup warms evenly. If it thickens in the refrigerator, add a splash of water while reheating.