Csorba soup is a traditional dish with deep roots in Transylvania, a region known for its rich mix of cultures – Romanian, Hungarian and Saxon. The name “csorba” comes from the Turkish word çorba, meaning soup, and it reflects the blend of Eastern and Central European influences that shape the region’s cooking.

In Transylvanian kitchens csorba soup plays an important role. It’s more than just a soup – it’s often the first course of a family meal, hearty enough to stand on its own, and always made to warm you up. The key feature of csorba is its slightly sour taste, usually created with vinegar, lemon juice, or borș (a fermented wheat bran liquid).

Most traditional versions include meat – beef, pork or chicken – but this recipe is a meat-free twist. It keeps the soul of the soup, using fresh vegetables and a good sour bite, while making it lighter and vegetarian-friendly. This vegetable csorba is comforting, flavorful, and a simple way to bring a little piece of Transylvanian tradition to your table.