Category:Romanian Soups

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Most Rumanian soups are quite light (with a few exceptions, such as ciorba de perisoare or ciorba cu ardei umpluti). 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 ciorba de perisoare (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 use boiled chicken to give taste to the dish. Some spices are use, depending on the soup type – pepper, salt, paprika, parsley. Garlic soup is a delicious and extremely simple to prepare dish, a fact that makes it very popular in many Rumanian families. Potato soup is often served during summer, with sour cream, as a refreshing soup. Cabbage soup is mostly prepared during winter and served hot, with boiled pork meat. Egg soup is a more rustic dish, which is starting to make its way on the restaurant tables as well.