Romanian Sour White Bean Soup

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A beloved staple of Romanian home cooking, this tangy white bean soup blends slow-cooked beans with a fragrant vegetable base and the bright sourness of fermented wheat bran. It is naturally hearty, deeply comforting, and traditionally enjoyed with crusty bread and a side of fresh hot peppers.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 45 gCarbs
• 12 gFiber
• 6 gSugar
• 15 gProtein
• 480 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried white beans, rinsed and picked over
• 1 teaspoon baking soda (optional, for tenderizing)
• 8 cups cold water, for soaking

For the vegetable base

• 2 tablespoons sunflower oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 1 small parsnip, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced

For the soup

• 2 tablespoons tomato paste
• 5 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tablespoon dried lovage (or 2 tablespoons fresh lovage leaves)
• 1/2 cup borș (fermented wheat bran liquid) or 3 tablespoons sauerkraut juice
• 1 small hot pepper, sliced (optional)
• 3 tablespoons fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper, to taste

Directions

1. Place the dried beans in a large bowl, cover with cold water, and stir in the baking soda if using. Soak overnight for 8 to 12 hours, then drain and rinse well.
2. Transfer the soaked beans to a large pot, cover with fresh water (about 8 cups), and bring to a boil. Reduce the heat and simmer gently for 60 to 75 minutes, or until the beans are tender but still hold their shape. Reserve the cooking liquid.
3. Meanwhile, heat the sunflower oil in a deep pot over medium heat. Add the onion, carrots, parsnip, celery, and bell pepper and sauté for 8 to 10 minutes until softened and lightly golden.
4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, then add the minced garlic, bay leaf, thyme, and lovage. Cook for 1 minute until fragrant.
5. Add the cooked beans along with enough of their cooking liquid to cover everything by about 1 inch (roughly 6 cups). Bring to a gentle simmer and cook uncovered for 20 minutes to let the flavors meld.
6. Remove from heat and stir in the borș or sauerkraut juice, the sliced hot pepper if using, and the chopped parsley. Season generously with salt and pepper, tasting to balance the tang.
7. For a thicker, creamier texture, mash about one-third of the beans against the side of the pot with a spoon before serving. Ladle into warm bowls.
8. Serve hot with crusty country bread, a drizzle of sunflower oil, and extra fresh hot peppers on the side for added heat.

Cook’s Notes

• Borș (fermented wheat bran liquid) is the most authentic souring agent and gives the soup its characteristic tang; find it at Romanian or Eastern European markets.
• Always add the souring agent at the end of cooking, as prolonged simmering will mute the bright acidity.
• For a heartier version, add 8 oz smoked pork sausage or a smoked ham hock during the final 30 minutes of bean cooking.
• Lovage (leuștean) is the signature herb in this soup and is worth seeking out for an authentic flavor; parsley alone works but tastes different.
• Lent (postul) versions of this soup are made without any dairy or meat and remain deeply satisfying thanks to the beans and aromatic vegetables.

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