This Romanian bean soup with smoked meat and tarragon (Smoked and Tarragon Bean Soup) is hearty, comforting and delicious. As with most recipes in Romania, each household gives its own twist. This version is courtesy of my in-laws who live in Brașov, a city nestled in the Carpathian Mountains in the Transylvania region of Romania.
What you need for Romanian bean soup with smoked meat
- Smoked meat: The main flavor of this soup comes from the smoked meat (AKA smoked in Romanian). smoked pork shank (bone) is the most commonly used, but you can substitute almost any kind of smoked meat you like, such as smoked pork ribs or smoked sausage. My mother-in-law likes to use smoked turkey legs and wings, which still gives you a delicious smoky flavor and aroma, but a less fatty finished product.
- Beans: It wouldn’t be bean soup without beans! For the sake of time and convenience, my in-laws like to use canned white beans in this soup. They make for a softer, creamier finished product, which I tend to prefer. You can use any kind of white beans you like, such as white kidney beans or cannellini.
Dried white beans, especially kidney beansare more frequently used in Romania. Note that if you use dry beans, you will need to soak them in water overnight and then boil them several times before adding them to the soup.
- Vegetables: This soup is loaded with a combination of onion, carrot, parsley root, celery root, and bell pepper. The thing that most Romanian soups have in common is that the vegetables are almost never sautéed, but rather boiled.
- Fresh herbs: Thyme, parsley and tarragon really bring this Romanian bean soup to life. Fresh will give you the best flavor and aroma, but you can substitute dry if that’s what you have available. If using dried herbs, use about half the amount listed for fresh.
tarragon (tarragon) especially adds a very pronounced flavor and aroma to the dish. It has the ability to overpower some of the other flavors in the soup, especially the smokiness in the meat, so add a little at a time until you reach your preferred amount.
- Garlic: Adding lots of finely chopped garlic a few minutes before the soup finishes cooking will kick the flavors up a few notches and complement the smoky flavors.
- Sliced red onion: This soup is usually served at the table with some thinly sliced red onions. Like garlic, it helps cut through the richness of smoked meat – especially if smoked pork loin is used.
- 1 pound bone-in smoked turkey legs or wings, substitute smoked pork knuckle or smoked pork ribs
- 1 large white onion, diced
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 medium celery root, peeled and diced
- 1 medium parsley root, peel and dice, substitute parsnips
- 2 small sprigs of fresh thyme, substitute 1 dry tsp
- 28 oz canned white beans, cannellini bean substitute
- 1 spoon tomato paste
- 4 cloves garlic, finely chopped
- 3 spoons finely chopped fresh tarragon
- 2 spoons finely chopped fresh parsley
- Kosher salt and black pepper to taste
- 1 small red onion, thinly sliced, for garnish
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Rinse the smoked turkey and add it to a large pot with 5 quarts of cold water. Place over high heat, bring to a boil, partially cover with a lid, and cook until the meat is tender and starting to fall off the bone, about 1.5 hours. Reserving the cooking liquid, transfer the turkey to a bowl, allow to cool to the touch, separate the meat from the bone and roughly chop the meat. Put it aside.
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Reduce heat to medium-low or simmer and add white onion, carrot, bell pepper, celery root, parsley root, and thyme. If necessary, add more water to the pot for a total of 5 liters. Cover partially with a lid and cook, stirring occasionally, until the vegetables are slightly softened, about 15 minutes. Add the beans, tomato paste, and reserved shredded turkey meat and bones and cook, stirring occasionally, until the vegetables are fork-tender, about 10 minutes. Add the garlic, tarragon and half the parsley. Boil for 2 minutes, taste for seasoning and adjust with salt and pepper as desired.
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For best flavor, let the soup sit for at least 30 minutes before serving in individual bowls garnished with parsley and red onion on the side.
Have you tried this recipe? Leave a comment below!
About the author
Hi, I’m Ronny! In 2013, after a lifetime of struggling with weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds, and completely changed my life.
