Healthy Romanian Bacon Soup Recipe

Warm up with Romanian bacon soup. Our new favourite fall soup is this easy dish with white beans, dill, and sour cream.

– 2 Tbsp butter – 1 medium yellow onion, peeled and cut into small dice. – 2 ribs celery, sliced or chopped – 12 ounces bacon, sliced into 1/2 inch piece – 1 ½ cups dried white navy beans, soaked overnight in plenty of cold water. – 7 cups chicken stock – sea salt and fresh cracked black pepper – ¾ cup sour cream – 1 Tbsp white wine vinegar – 1 small bunch fresh dill, chopped



Saute onion and celery in butter in a large Dutch oven for several minutes until softened. In another skillet, sauté bacon until done but not crunchy. 

Step 1

Step 2

After the onions and celery soften, add the bacon to the Dutch oven. Drain and add soaked beans, chicken stock, and bay leaves to the pot. 

Step 3

Salt and pepper are not yet added. Boil then simmer. Simmer slightly covered for 45–60 minutes to tenderise beans.

Step 4

To give the soup stock more body, I mix a corner of the pot with my immersion blender. Only a little of the soup is blended.

Step 5

Optional. Pour vinegar into the soup and season with salt and pepper. Stir in sour cream after removing the soup from heat. 

Step 6

Please see my methods to avoid sour cream curdling. Add plenty of fresh dill to the soup and serve with crusty bread.

Also See

Easy Lemony Tuscan Tortellini Soup Recipe