The other day I decided to make this very easy Romanian green beans soup recipe because I was craving something light for lunch. I also had a pack of green beans in the fridge that I wasn’t planning to do anything with, which also made me think of making this soup. The green bean soup is perfect for a hot day because it is very light and can be eaten cold as well. It is a vegetarian soup dressed with sour cream, with an overall garlicky flavour that is so tasty.
Ingredients for the Romanian Green Beans Soup Recipe
You won’t need many ingredients to make this soup. In fact, I’ve made it with vegetables that I had in the fridge, which were leftovers from other meals I cooked over the week. The main ingredient in this soup is the green bean. Choose young green beans, as they taste fresher and have a better texture. Older beans tend to be quite stringy. The main flavour of this soup is given by garlic. I added two cloves, but you can add as many as you want, based on your taste. For the base, I used an onion and a carrot, whilst as an extra vegetable I used a courgette which was sitting in my fridge for a few days.
To add tanginess to the soup, I used bors, which is a fermented wheat bran liquid. This is a staple ingredient in Romanian cuisine used in a lot of soups, which you can easily find at any Romanian, Polish, or Turkish shop. If you can’t find it, you can replace it with vinegar or lemon juice.
To dress the soup I used sour cream. I loved dressed soups because they have that extra layer of flavour and also a creamier texture.
How to Make the Romanian Green Beans Soup
Start by preparing the vegetables. Peel and dice the onion and carrot into small cubes. Trim the ends of the green beans and cut them into thirds. Slice the zucchini into rounds or cubes. Heat vegetable oil in a soup pot over medium heat. Add the diced onion and carrot to the pot and sauté for a few minutes until softened and fragrant.
Once the onion and carrot are soft, add the cut green beans to the pot. Season with salt to taste. Pour enough water (approximately 3-4 litres) to cover the vegetables and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes until the green beans are tender.
In a separate small pot, heat the bors until it starts to boil. Once heated, remove from heat and set aside. While the soup is simmering, mix the sour cream with the grated garlic in a small bowl. This mixture will be used to thicken and flavour the soup.
When the green beans are tender, add the bosh, turn off the heat and begin dressing the soup. Add one ladle of hot soup to the bowl with the sour cream and garlic mixture, and whisk quickly to temper the sour cream. Continue adding ladles of hot soup to the sour cream mixture until it reaches the same temperature as the soup. Once the sour cream mixture has reached the same temperature as the soup, pour it back into the soup pot and stir well to incorporate.
Ladle the hot Romanian green beans soup into bowls and serve immediately. Enjoy this delicious soup on its own or with crusty bread.
Notes and Tips:
- If you want to make this soup vegan, don’t dress it with sour cream.
- For extra flavour, consider adding a bay leaf or a sprig of fresh thyme to the soup while simmering. You can also use chopped herbs such as lovage and parsley to sprinkle over the soup before serving.
Romanian Green Beans Soup Recipe
Ingredients
- 275 gr green beans
- 2 garlic cloves
- 1 carrot
- 1 onion
- 1 courgette/zucchini
- 2 tbsp sour cream
- 300 ml bors see notes
- 1 tbsp vegetable oil
- salt to taste
Instructions
- Cut the onion and the carrot into small cubes.
- Heat the tablespoon of vegetable oil into a soup pot.
- Fry the onion and the carrot for a few minutes, until soft.
- Cover with water (around 3-4 litres).
- Add the green beans to the pot, cut in thirds.
- Add salt to taste and bring to boil.
- Add the chopped courgette and simmer for 15-20 minutes, until the green beans are soft.
- In a separate small pot heat the bors until it starts to boil.
- Turn the heat off and pour it over the soup.
- Meanwhile, mix the sour cream with the grated garlic.
- When the green beans are soft, turn the heat off and start dressing the soup.
- Add one ladle of hot soup to the bowl with sour cream and garlic, and whisk fast.
- Continue to do so until the sour cream has reached the same temperature as the soup.
- Then, pour the sour cream into the soup and mix to incorporate everything.
- Serve the soup hot, with crusty bread.
FAQ:
Can I use frozen green beans for this recipe?
While fresh green beans are recommended for the best texture, you can use frozen green beans as a convenient alternative. Just adjust the cooking times.
What can I substitute for bors if I can’t find it?
A: If you’re unable to find bors, you can substitute it with lemon juice, sauerkraut juice, or vinegar. Start with 1-2 tablespoons and adjust according to your taste preferences.
Can I add other vegetables to the soup?
Absolutely! Feel free to customize the soup by adding your favourite vegetables such as potatoes, tomatoes, or even bell peppers. Just adjust the cooking time accordingly to ensure all the vegetables are tender.
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