When the weather starts to cool, nothing is more comforting than a bowl of hearty soup. For those who love deep, smoky flavors combined with tender potatoes, the Ciorba de Cartofi cu Afumatura (Romanian Potato Soup with Smoked Meat) is a standout choice! This rustic dish is a staple in Romanian cuisine, often served in rural households and urban homes alike. It’s rich, comforting, and ideal for family meals or cozy dinners. But beyond its delightful taste, this soup has a rich history rooted in Romanian culture and has connections to other global dishes as well.

Romanian cuisine is known for its love of soups, especially “ciorba”, which refers to a sour soup typically made with a fermented wheat bran or corn meal (called “bors”) or vinegar for a tangy finish. This recipe combines the heartiness of potatoes with the smoky, savory richness of pork, often smoked ribs or ham hocks. Smoked meat have long been a part of Romanian culinary tradition, particularly in the colder months, when smoking was a common method of preserving meats. This practice has continued through the years, especially in rural areas, where many families still smoke their own meats for use in various dishes.

The main components of the soup include smoked meat (afumatura), potatoes (cartofi), vegetables, sour cream (smantana), bor or vinegar, and herbs such as lovage or parsley.

This soup is made differently across various regions. In Russia, the similar soup Solyanka is made with smoked meats or fish, pickles, and sometimes olives or capers, lending it a more briny flavor. It’s often served with a dollop of sour cream and a wedge of lemon for extra tartness. In Hungary, variations of Ciorba exist and resemble goulash, with a smoky paprika base and chunks of potatoes. In Poland, a comparable dish is Zurek, a sour rye soup made with smoked sausage, potatoes, and boiled eggs.

To store the soup, allow it to cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3-4 days. Then to freeze, avoid adding sour cream before freezing, as dairy can separate when frozen and reheated. You can always stir in the sour cream after reheating. Freeze the soup in airtight containers for up to 2-3 months. Make sure to leave a bit of space at the top of the container as the liquid will expand when frozen.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!