Dish

Ciorbă de oase

Bone soup

Ciorbă de oase is made by simmering beef bones, carrots, onions, celery, and other vegetables in water for several hours. The resulting broth is then strained and served with sour cream and fresh herbs. The soup is rich and flavorful, with a slightly sour taste from the addition of vinegar or lemon juice. It is often served as a main course, accompanied by crusty bread or boiled potatoes.

European cuisine› Eastern European cuisine› Romanian cuisine

Soup

Origins and history

Ciorbă de oase has been a staple of Romanian cuisine for centuries. It is believed to have originated in the Moldavia region of Romania, where it was traditionally made with pork bones. Over time, the recipe evolved to include beef bones and a wider variety of vegetables. Today, ciorbă de oase is enjoyed throughout Romania and is often served at special occasions such as weddings and holidays.

Dietary considerations

Ciorbă de oase is not suitable for vegetarians or vegans, as it contains beef bones. It is also not recommended for people with high blood pressure or heart disease, as it is a high-sodium dish.

Variations

There are many variations of ciorbă de oase, depending on the region and the cook. Some recipes call for the addition of sour cream or tomato paste, while others use different types of vegetables or herbs. Some cooks also add meat to the soup, such as chicken or pork.

Presentation and garnishing

Ciorbă de oase is traditionally served in a large bowl, with a dollop of sour cream and a sprinkle of fresh herbs on top. The soup can also be garnished with a slice of lemon or a few croutons.

Tips & Tricks

To make the soup even more flavorful, try roasting the beef bones and vegetables before simmering them in water. This will give the soup a richer, more complex flavor.