This hearty and comforting Romanian Bean Soup with Smoked Meat and Tarragon (Ciorbă de Fasole cu Afumătură și Tarhon) is not only delicious but also showcases the unique variations each family adds to the recipe. This particular version comes from my in-laws, who reside in Brașov, a picturesque city located in the Carpathian mountains of Transylvania, Romania.
Ingredients Needed for Romanian Bean Soup with Smoked Meat
- Smoked Meat: The primary flavor in this soup comes from the smoked meat, known as afumătură in Romanian. While smoked pork knuckle (ciolan) is commonly used, you may replace it with various smoked meats you prefer, like smoked sausage or smoked pork ribs. My mother-in-law often opts for smoked turkey legs and wings for a smoky taste with less greasiness.
- Beans: No bean soup is complete without beans! For convenience, my in-laws prefer using canned white beans, which create a softer and creamier texture. You can choose any white bean, such as white kidney or cannellini beans. However, in Romania, dried white beans, typically fasole de boabe, are more popular. Remember, if you decide to use dried beans, they need soaking overnight and multiple boils before adding to the soup.
- Vegetables: This soup is filled with a mix of onions, carrots, parsley root, celery root, and bell peppers. A common characteristic of Romanian soups is that the vegetables are usually boiled rather than sautéed.
- Fresh Herbs: Thyme, parsley, and tarragon really enhance the flavor of this Romanian bean soup. Fresh herbs provide the best aroma and taste, but dried can be used if necessary—just halve the amount intended for fresh herbs. Note that tarragon (tarhon) adds a potent flavor that can overshadow the soup’s other flavors, particularly the smokiness from the meat, so it’s best to add it gradually until you find the right balance.
- Garlic: Incorporating a generous amount of finely chopped garlic just a few minutes before the soup is done cooking will elevate the flavors and complement the smokiness.
- Sliced Red Onion: Traditionally, this soup is served alongside some thinly sliced red onion. Similar to garlic, it effectively cuts through the richness of the smoked meat, especially if using pork knuckle.
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1 pound bone-in smoked turkey legs or wings, substitute smoked pork hock or smoked pork ribs -
1 large white onion, diced -
1 large carrot, diced -
1 medium red bell pepper, diced -
1 medium celery root, peeled and diced -
1 medium parsley root, peeled and diced, substitute parsnip -
2 small sprigs fresh thyme, substitute 1 teaspoon dried -
28 oz canned white kidney beans, substitute cannellini beans -
1 tablespoon tomato paste -
4 cloves garlic, finely chopped -
3 tablespoons finely chopped fresh tarragon -
2 tablespoons finely chopped fresh parsley -
Kosher salt and black pepper to taste -
1 small red onion, thinly sliced, for garnish
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Rinse the smoked turkey and place it in a large stock pot with 5 quarts of cold water. Heat on high until boiling, then partially cover and simmer until the meat is tender and separating from the bone, approximately 1.5 hours. Reserve the cooking liquid, remove the turkey, allow it to cool, then shred and roughly chop the meat. Set aside.
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Reduce heat to medium-low or a gentle simmer and add the diced white onion, carrot, bell pepper, celery root, parsley root, and thyme. If needed, add more water to maintain a total of 5 quarts. Partially cover the pot and cook, stirring occasionally, until the vegetables begin to soften, about 15 minutes. Add the beans, tomato paste, reserved turkey meat, and bones, cooking until the vegetables are fork-tender, around 10 minutes. Finally, stir in the garlic, tarragon, and half of the parsley. Cook for an additional 2 minutes, tasting for seasoning and adjusting with salt and pepper to your liking.
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For optimal flavor, allow the soup to rest for at least 30 minutes before serving in individual bowls garnished with parsley and thinly sliced red onion on the side.
Have you tried this recipe? Please leave a comment below!
About the Author
Hi, I’m Ronny! In 2013, I transformed my relationship with food after years of struggling with weight and body image, successfully losing over 40 pounds and changing my life entirely.
