Beef Soup (Ciorba de Vacuta) – A Delicious Romanian Classic

Beef soup (Ciorba de Vacuta) is a dish we don’t make very often. The main reason for this is that in the area where we live, it’s quite difficult to find fresh beef that’s also tender at the same time. However, Ciorba de Vacuta is incredibly tasty. Depending on how tender the beef is, the cooking time can vary—either shorter or longer, of course. This soup is one of the favorite soups of Romanians, along with Chicken soup with cream – “Ciorba Radauteana” (find a super tasty recipe here) or tripe soup. Not to mention smoked meat soup, bean borscht (click for the recipe), and many others… Each to their own preferences. You can find a variety of soups here.

Let’s take a look together at how to prepare this wonderful recipe 🙂

Beef Soup (Ciorba de Vacuta) – A Delicious Romanian Classic

Ciorba de vacuta is a beloved Romanian beef soup that brings warmth and comfort to any table. While it might not be something you make every day, this hearty dish, filled with tender beef and a variety of fresh vegetables, is definitely worth the effort. Although finding fresh, tender beef might be challenging in some areas, the rich flavor and satisfying experience of this soup are well worth the wait. Perfect for family gatherings or special occasions, this Romanian classic is sure to win over anyone who tries it.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Soups

Cuisine Romanian

Servings 8

Difficulty Medium

Equipment

1 large pot or pressure cooker

1 kitchen knife

1 wooden spoon

Ingredients

  

1x2x3x

• ▢ 700 g beef shank or stew meat
• ▢ 3 carrots
• ▢ 1/2 celery root
• ▢ 1 parsnip
• ▢ 1 parsley root
• ▢ 1 bunch green parsley
• ▢ 1 red bell pepper
• ▢ 2 onions
• ▢ 1 tsp salt to taste
• ▢ 1/2 tsp ground black pepper to taste

Instructions

 

Prepare the Meat

• Begin by washing the beef thoroughly, then place it in a large pot with about 4 liters of water. Bring to a boil. To speed up the cooking process, we recommend using a pressure cooker—this will reduce the cooking time significantly, from 2-3 hours to about 1 hour (depending on the tenderness of the beef). If using a regular pot, skim off the foam as it rises to the surface. Use a slotted spoon or ladle to remove it.
  

Cook the Meat

• Once the beef is cooked through, remove it from the pot and let it cool a bit, so you can easily cut it. Slice the beef into small cubes (approximately 2 cm). Set aside.

Prepare the Vegetables

• Wash the vegetables thoroughly. Dice the carrots, celery, parsnip, bell pepper, and parsley root into small cubes, and finely chop the onions. Add them to the broth, cover the pot, and let them simmer for 20-30 minutes. Season with salt and pepper to taste. After the vegetables are tender, add the beef cubes back into the pot and let everything simmer for another 10-15 minutes over low heat.

Finish the Soup

• Once the soup has cooled slightly, wash and chop the fresh parsley. Add it to the pot, cover, and let the flavors infuse for another 10-15 minutes. Be sure not to add the parsley when the soup is too hot, as it will lose both its color and flavor.

Serve and Enjoy

• Your Ciorba de Vacuta is now ready to be served! It’s perfect on its own or with a side of crusty bread.

  Enjoy!
  

Notes

We’d Love to Hear from You!
Did you try this Ciorba de Vacuta recipe? Please leave a comment below and let us know how it turned out! Your feedback is always appreciated and helps others find the best way to enjoy this classic Romanian soup. Happy cooking!

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Nutrition

Calories: 133kcalCarbohydrates: 15gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 392mgPotassium: 662mgFiber: 4gSugar: 5gVitamin A: 4889IUVitamin C: 43mgCalcium: 67mgIron: 2mg

Keyword traditional

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