Category:Romanian Soups

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Most Romanian soups are quite light (with a few exceptions, such as "ciorba de perisoare"- see Soup (sour) with meat balls or "ciorba cu ardei umpluti" - see Soup (sour) with stuffed zuchini). This is a requirement imposed by the fact that the main course is usually very nutritious, and a dense soup would lower the appetite for the main dish. Thicker, more consistent soups, like Soup (sour) with meat balls (in contains “meatballs” created with minced meat and rice) are often served when the main meal is lighter. Refreshing soups such as the noodle soup or "supa cu galuste" ( see Soup with cream of wheat dumplings ) use boiled chicken to give taste to the dish. Some spices are use, depending on the soup type – pepper, salt, paprika, parsley. Vegetable soup ( see Vegetable soup I is a delicious and extremely simple to prepare dish, a fact that makes it very popular in many Romanian families. Potato soup ( see Soup (cream of) potatoes) is often served during summer, with sour cream, as a refreshing soup. Tomato soup I is mostly prepared during winter and served hot, with boiled pork meat. Soup with egg is a more rustic dish, which is starting to make its way on the restaurant tables as well.