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TRADITIONAL BEEF VEGETABLE SOUP

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TRADITIONAL BEEF VEGETABLE SOUP

TRADITIONAL BEEF VEGETABLE SOUP

A nutrient-packed, hearty beef soup loaded with fresh vegetables, perfect for nourishing the body and keeping your silhouette during the winter months. This thick, flavorful ciorbă combines tender roasted beef with a colorful medley of garden-fresh produce, finished with bright lemon juice and fresh herbs for a classic Romanian comfort dish.

🕒 Prep Time: 30 min

🍳 Cook Time: 3.5 hours
🍰 Yields: 7 servings

Ingredients

  • 500 g beef shank with bone
  • 500 g boneless beef shank
  • 1 large onion (about 100 g)
  • 1 parsley root (about 100 g)
  • 1 slice celery root (about 100 g)
  • 2 carrots (about 200 g)
  • 2 potatoes (about 300 g)
  • 200 g white cabbage
  • 200 g cauliflower
  • 2 tomatoes (about 200 g)
  • 100 g peas (frozen or canned)
  • 150 ml tomato purée (bulion)
  • 3 tbsp lemon juice
  • Fresh herbs (lovage, parsley, or tarragon)
  • 4 tsp salt
  • 3 tbsp oil

Instructions

1. Roast the Beef

  • Place the bone-in beef shank in a baking tray and roast in a preheated oven at 240°C (464°F) for 35 minutes.
  • Cut the boneless beef shank into cubes, add to the tray, and roast for an additional 15 minutes.
  • Transfer the roasted meat to a large pot and cover with 4 liters cold water.

2. Simmer the Broth

  • Bring to a boil, then reduce heat to low and simmer gently for 2.5 hours, skimming foam occasionally.
  • Roasting the beef intensifies the broth’s flavor and reduces foam for a clearer soup.
  • Add 2 teaspoons salt after about 2 hours.

3. Prepare the Vegetables

  • Dice onion, carrots, parsley root, and celery root into small cubes.
  • Sauté in oil until the onion softens (optional step for a richer flavor and nicer appearance).
  • Remove the bone-in beef from the pot, shred meat from bones into cubes, and add back to the pot (reserve one bone-in piece if desired).

4. Add Vegetables and Simmer

  • Add sautéed vegetables, cauliflower florets, diced potatoes, and chopped cabbage to the pot.
  • Add an additional teaspoon of salt and simmer over medium heat for about 30 minutes without boiling, until cauliflower and potatoes are tender but not mushy.

5. Add Tomatoes, Peas, and Tomato Purée

  • Add diced tomatoes (peeled if desired), peas, and tomato purée.
  • Simmer for another 10 minutes.

6. Final Seasoning and Serving

  • Turn off heat and taste for salt, adjusting as needed (I added another teaspoon).
  • Add lemon juice (or lemon salt, pickled hot pepper juice, or borscht) to sour the soup according to taste (I used 3 tablespoons lemon juice).
  • Stir in finely chopped fresh herbs—lovage is traditional.
  • Serve the soup plain, with sour cream, or alongside pickled hot peppers.

💡 Tips

  • Roasting beef before boiling adds depth and reduces broth foam.
  • Simmer gently to keep broth clear and flavors concentrated.
  • Adjust sourness to your preference using lemon or traditional Romanian souring agents.
  • Fresh lovage adds authentic aromatic flavor but parsley or tarragon are good alternatives.

🎉 Perfect For

  • Hearty winter family meals
  • Traditional Romanian comfort food lovers
  • Those seeking nutrient-dense, flavorful soups

📝 Final Thoughts

This Romanian beef vegetable soup is a vibrant, nourishing meal that combines tender roasted beef with a colorful array of vegetables and a refreshing sour finish. Its deep flavors and wholesome ingredients make it a treasured dish that comforts and satisfies, especially in colder months.