page_title: Romanian cuisine
section_title: Soups
hierarchical_section_title: Romanian cuisine / List of dishes / Soups
caption_attribution_description: Polski: Ciorbă de burtă - flaczki podawane w przydrożnym barze w okręgu Neamţ ( Rumunia )
context_page_description: Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines such as the Austrian cuisine, German cuisine, Greek cuisine, or Hungarian cuisine as well as culinary elements stemming from the cuisines of the Slavic-speaking countries of Eastern and Central Europe.
  There are quite a few different types of dishes, which are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or borș. The category țuică is a name for a strong alcoholic spirit in Romania.
context_section_description: Borș is fermented wheat bran, a souring agent for ciorbă. Borș is also used today as a synonym for ciorbă, but in the past, a distinction was made between borș and ciorbă (acritură), the souring agent for the latter being the juice of unripe fruits, such as grapes, mirabelle, or wood sorrel leaves.
  Borș de burechiușe
  Ciorbă is the traditional Romanian sour soup
  Ciorbă de burtă (tripe soup), soured with sour cream
  Ciorbă de perișoare (meatball soup)
  Ciorbă de fasole cu afumătură (bean and smoked meat soup)
  Ciorbă de legume (vegetable soup)
  Ciorbă de pește „ca-n Deltă” (fish soup prepared in the style of the Danube Delta)
  Ciorbă de praz is a leek soup
  Ciorbă de pui is a chicken soup
  Ciorbă de lobodă is a red orach soup
  Ciorbă de salată cu afumătură (green lettuce and smoked meat soup)
  Ciorbă de sfeclă, also called Borș de sfeclă or Borș rusesc (similar to Borscht)
  Ciorbă de urechiușe, wild mushroom sour soup
  Ciorbă moldovenească de găină is a hen sour soup
  Ciorbă țărănească (peasant soup), made from a variety of vegetables and any kind of meat (beef, pork, mutton, chicken, fish)
  Storceag, fish soup with sour cream and egg, soured with vinegar or lemon juice.
  Supă (generic name for sweet (usually clear) soups, made from vegetables alone or combined with poultry and beef). The difference between Supă and Ciorbă is that the meat and most of the vegetables are removed, the resulted liquid being served with dumplings or noodles. There are also a number of sour soups, which use lemon juice as a souring agent, called Supe a la grec (Greek soups).
  Supă (de pui) cu găluște (clear dumpling soup with chicken broth)
  Supă (de pui) cu tăiței (clear noodle soup with chicken broth)
caption: Ciorbă de burtă
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