This is my version of the classical vegetarian sour soup recipe that’s very popular in Romanian cuisine. This recipe was inspired by a soup that my mother used to cook me when I was a child.
I simply love this soup, not only because it’s a childhood favorite but also because it’s:
A simple and delicious vegetarian recipe
Loaded with healthy nutrients
And so easy to prepare that anyone can do it
You literally cannot fail at cooking this soup!
Smells so great that you can’t resist it
Has that special sweet and sour taste
Naturally low-carb and loaded with vegetables
It’s even better when served with different “extras”
Last, but not least, will keep your belly happy and nourished
How to make the Romanian Vegetarian Sour Soup
Sour soup is a traditional recipe in Romanian cuisine. Although the original recipe asks for different meats, I’ve prepared for you a vegetarian soup that still retains that special local taste without using meat.
Traditionally to Romanian cuisine, the special sour taste of any soup is obtained using a local ingredient called “bors” (prepared from wheat or barley bran fermented in water). For this recipe through, we’ll replace “bors” with freshly squeezed lemon juice and the taste won’t change too much. Don’t worry, I’ll teach you all about it later on!
I love this soup because it comes together quite quickly. Once the vegetables are ready sliced, it takes around 30 minutes to cook the soup! Here’s what you’ll have to do:
- First, this soup is made with cooked rice which needs to be prepared prior to cooking the soup.
- We start by cooking all the vegetables in a big pot until they’re almost done.
- Once the vegetables are cooked, it’s time to add in the cooked rice.
- Bring to a boil to incorporate the rice.
- Towards the end of the cooking process, you’ll have to add in beaten eggs (see recipe notes for the technique I use).
- Finish the soup by adding lemon juice salt and spices (if you live in Romania, you may use the traditional “bors”).
- That’s about it! Please see the recipe section for all the details.
How to serve the Romanian Sour Soup
This soup can be served by itself or you can combine it with a few special extras that will enhance its flavor and the nutritional value. These are my top choices for the extras:
- Full-fat cream – Traditionally, this soup is served with 1-2 tsp of full-fat cream (think crème fraîche or similar). Simply mix the full-fat cream into a hot bowl of soup and serve. Try it and you’ll see what I mean!
- Cheese – Whatever it’s Comté, Cheddar, Brie, or the local Cașcaval (Romanian cheese), you have to pair this soup with a few slices of your hard cheese to really appreciate it. As a rule of thumb, I always choose a matured cheese made from healthy milk (raw milk if possible).
- Nuts – From time to time I like serving this soup with a handful of walnuts, pecans or even pistachio on the side. They’ll add a crunchy texture to the soup, plus nuts are high in healthy fats so they will enhance the overall taste of this sweet and sour soup.
- Avocado – Great with any kind of sour soup, avocado has a creamy texture that resembles a vegan full-fat cream (if that makes any sense). It adds beneficial fats to your soup, enhancing the soup’s texture in the same time. Try adding a few slices of avocado to your soup bowl and you’ll see feel the difference immediately.
- Hot Peppers– This soup is traditionally served with spring onions (scallions) or even fresh garlic, but you can also pair it with chili pepper or any other kind of hot pepper.
I hope you’ll enjoy cooking and serving this traditional Romanian sour soup as much as we did. If you try it, let me know your experience and if you enjoyed the specific sweet and sour taste.
Leave a comment, don’t forget to take a picture and tag it #refreshmyhealth on Instagram or share it on Pinterest! I’d love to see what you come up with.
Did you enjoyed my vegetarian sour soup? What’s your favorite soup recipe? Share your thoughts in the comments.
Romanian Vegetarian Sour Soup
- 2 medium carrots (sliced)
- 1/3 small celery root (including leaves, peeled, cubed)
- 1 cup frozen green peas
- 1 cup frozen green beans
- 1 cup frozen broccoli
- 1/2 garlic head (peeled)
- 7-8 cm leeks
- 1/2 red bell pepper (chopped big)
- 1 chili pepper (chopped)
- 3 tbsp Jasmine or Basmati rice (pre-boiled)
- 1 egg
- 1 lemon (juice only)
- dried parsley (to taste)
- black pepper (to taste)
- 1-2 tsp Himalayan salt
- Prior to making this soup, we need to boil the rice first. Once cooked, remove excess water and transfer in a bowl to cool down.
- In a large pot, add carrots, celery, green peas, green beans, broccoli, garlic, leeks, bell pepper and chili pepper.
- Add enough water to cover the ingredients and a bit more.
- Bring to a boil and keep it there until the veggies become tender.
- Lower the cooking temperature and add pre-cooked rice.
- In the meantime, in a medium bowl, beat eggs using a fork. This won’t take more than 30 seconds.
- Now we need to combine a bit of soup with beaten eggs. Use a ladle to add a bit of hot soup on top of the beaten eggs. Gently mix for 30 seconds to dissolve the eggs in the soup.
- Pour the creamed eggs over the simmering soup and, using the same fork, mix for 10-20 seconds until the eggs will spread into the soup.
- Finish by adding freshly squeezed lemon juice, salt, dried parsley and black pepper.
- Simmer the soup for another minute, until the soup has that perfect sour taste.
- Remove from heat and set aside to rest.
- Serve hot, together with a few slices of mozzarella cheese, kalamata olives and soft brie.