This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Ciorba is popular in many parts of Eastern Europe. I couldn’t find any Moldovan specific trends for this soup that made it differ from other variations around Eastern Europe so I combined flavors found in both Romania and Ukraine in hopes of getting closer to something that would be close. So I went with white beans (found in Romanian ciorba), and sauerkraut (which I’ve used in Ukrainian soups in a the past). If you’re not a fan of sauerkraut feel welcome to omit and replace the brine with more apple cider vinegar.
- This recipe uses fake meat. If you aren’t a fan of fake meat you can omit and replace with more white beans.
Vegan Ciorbă
Details
6 to 8
20 minutes
40 minutes
Print
Ingredients
4 Vegan Sausage Links (I used Beyond Sausage Hot Italian)
15.5 ounces Great Northern White Beans, Canned
15.5 ounces Cannellini Beans, Canned
9 cups Vegetable Broth
2 cups Sauerkraut
1 cup Sauerkraut Brine
1 cup Parsley, packed
1/3 cup Dill, packed
1/4 cup Apple Cider Vinegar
2 Vine Tomatoes
2 Carrots, Small
2 Celery Stalks
2 Jalapenos
1 Russet Potato
1 Yellow Onion
8 Garlic Cloves
4 tablespoons Vegetable Oil
2 tablespoons Tomato Paste
2 Bay Leaves
1 tablespoon Sweet Paprika
1 teaspoon Black Pepper, Ground
1 teaspoon Salt (plus more as needed to taste)
Directions
- Dice onion and mince garlic. Set aside in a bowl until ready for use.
- Dice tomato. Slice carrot into 1/4 inch coins. Slice celery into 1/4 inch pieces. Slice jalapenos in half and slice into no larger than 1/8 inch half moon slices. Peel and dice potato into 1/3 to 1/3 inch chunks. Set aside in a bowl until ready for use.
- Heat up a pot on medium high heat. Once up to temperature add 2 tablespoons of vegetable oil. Add onion and garlic mixture and saute until onions start to turn translucent.
- Add tomato, carrot, celery, jalapeno, and potato mixture. Saute for 8 to 10 minutes.
- Add vegetable broth, paprika, bay leaves, tomato paste, pepper, and salt. Bring to a low simmer and allow to cook for 10 minutes.
- While simmering drain and rinse beans. Mince parsley and dill. Set aside
- Heat up a saute pan on medium high heat. Once to temperature add two tablespoons of vegetable oil. Add vegan sausages and saute until fully cooked. Slice into one inch chunks and set aside.
- Add beans, sauerkraut, sauerkraut brine, and apple cider vinegar to stock pot allow to cook for 5 to 10 minutes or until beans are fully heated.
- Once fully heated taste test and add additional salt if needed. Add most of minced parsley and dill to pot, saving a small amount for garnish. Add vegan sausage. Mix well and remove pot from heat. Allow flavors to marry for 10 minutes, covered.
- Serve hot garnished with parsley and dill. Enjoy!
And as always a quick food review, this time by my wonderful neighbor!
