ciorb

Ciorbă is a family of Romanian sour soups widely consumed in Romania, Moldova, and parts of the Balkans. The name derives from Turkish çorba, meaning soup. Ciorbă is typically made with a clear broth, a souring agent, and a mix of vegetables and sometimes meat, fish, or legumes. The sourness comes mainly from borș, a fermented wheat bran starter, but can also come from vinegar or lemon juice, depending on regional and personal preferences.

Common ingredients include onions, carrots, celery, peppers, tomatoes, and leafy greens, with protein such as beef, chicken, pork, or fish. Borș or other souring agents are added during cooking or at the end to give the characteristic tang. Some recipes use egg and sour cream to finish, though this varies by variant.

Notable varieties include ciorbă de burtă (tripe soup), which is rich and often served with garlic, sour cream, and hot peppers; ciorbă de perișoare (meatball soup); and ciorbă de legume (vegetable soup). There are regional differences in thickness, sourness, and the use of borș versus vinegar. Ciorbă is commonly served with bread, sometimes with a dollop of sour cream on top.

Ciorbă is a staple of home cooking and restaurant menus in Romania and Moldova, reflecting rural culinary traditions and the use of preserved ingredients. The dish illustrates how sour flavors balance savory elements and showcase adaptations to available ingredients.