“Ciorbe” are extremely diverse – one can prepare a “ciorba” almost from everything. Meat used for “ciorbe” can be of any kind – pork, beef, chicken, lamb – and they usually contain a mix up of vegetables. “Ciorbe” are usually served with sour cream (“smantana”) in Transylvania but there are several recipes of brods whichfor almost every restaurant or pub in the country would let the client choose the way he wants to have the “ciorba” served: with or without sour cream.

The famous “ciorba de perisoare” is such an example: this kind of meatball soup cooked traditionally with vegetables like carrots, celery, tomatoes, onion, rice and parsley, dill, black pepper has been brought by Turks centuries ago and it was adapted to local taste.

There is also a large variety of vegetable soups which can be especially for fast days or not – if they are cooked with sour cream and/or eggs. There can be “ciorbe” based on lentil, beans, nettles, potatoes or orach but there are tens of recipes of vegetables soups in Romania.

Another very appreciated soup is “ciorba de fasole cu ciolan afumat” (bean soup with bone smoked meat) which in some parts of Transylvania is served inside a bread pot (a round thick well baked loaf of bread which was carved inside and had the soup poured down inside it) instead of a classical soup plate – this might sound like a wacky thing for some people but I can assure you the dish is extremely tasty and do not worry – the soup will not leak off the table.

In Dobrogea (especially in the Danube Delta area) fish soup is at high esteem.

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