Ciorbă de Miel (Romanian Lamb Soup) Jump to recipe

Ciorbă de Miel (Romanian Lamb Soup)

Discover the rich history and delicious flavors of Ciorbă de Miel, a traditional Romanian lamb soup. Learn how to make it with our recipe. Perfect for any occasion!

Ciorbă de miel, or lamb soup, is a well-known Romanian dish that is traditionally prepared during the Easter season.
This dish has been a fundamental part of Romanian cuisine for centuries, deeply ingrained in the country’s culinary heritage.


Ciorbă de Miel (Romanian Lamb Soup)

Cooking method: Boiling
Cuisine: Romanian
Courses: Soup
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
15 min 50 min - 65 min
Servings: 8 person
Calories: 210kcal
Best season: spring

The history of ciorbă de miel

dates back to the ancient nomadic shepherding culture that was once prevalent throughout the region. The shepherds would often cook and consume lamb during the lambing season, using every part of the animal to create a variety of dishes.

Ciorbă de Miel (Romanian Lamb Soup) Recipe
Discover the rich history and delicious flavors of Ciorbă de Miel, a Romanian lamb soup.

As time passed, the recipe for ciorbă de miel evolved, and different regions of Romania developed their own unique versions of the dish. To this day, ciorbă de miel remains a beloved Easter delicacy, served in households all over the country.



  1. Carefully remove the excess fat

    from lamb meat with bones.

  2. Place the meat in a pot with cold water to cover.

  3. Add 1 teaspoon of salt from the beginning and remove the foam from the surface as it forms, repeating the skimming process whenever necessary.

  4. After the foam stops forming on the surface, add the carrots, bell pepper, parsnip, onion, and green onions. All peeled, washed, and chopped into small pieces, maximum 1 cm cubes.

  5. Continue boiling until the meat is well-cooked. If you’re adding rice, now is the time to add it. Also, add the diced tomatoes.

  6. Take out from soup and debone the meat, cut it into bite-sized pieces, and add it back to the pot.

  7. Separately, bring the borș (borscht, Romanian souring agent) to a boil and then pour it into the pot with the soup.

  8. Bring it to a boil again, and immediately turn off the heat.

  9. In a bowl, beat the egg yolks with the sour cream.

  10. Add 1 ladle of hot soup, mix well, and pour the mixture into the pot with the soup.

  11. Add finely chopped washed lovage, season with salt and pepper to taste, and the soup is ready to be served.

  12. Serve hot with hot peppers, and bread (preferably homemade).

    Enjoy, Good Appetite!

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