Romanian Bean Soup with Bacon and Dill

Serve Romanian Bean and Bacon Soup with Fresh Dill

This Romanian Bean with Bacon Soup and Dill brings together components from several different Romanian Bean Soup Recipes into a hearty and creamy dish that tastes familiar yet slightly exotic. Many Romanian dishes feature a sour component, and this soup is no exception with sour cream and vinegar used to sharpen the flavors and a bit of fresh dill to finish it off. However, this is not an overly sour soup. If you like basic ham and bean soup and want to branch out and try something a little different, here’s your chance. Just give yourself enough time to enjoy the process. This is best made on a weekend or when you have a day off to cook with leisure – the best way!

Romanian Bean Soup with Bacon
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Romanian
Serves: 8
  • 8 ounces navy beans, rinsed in cold water
  • ¼ pound smoked bacon, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 tablespoons paprika
  • 2 tablespoons flour
  • 2 quarts water
  • 1 tablespoon salt
  • 1 cup tomato sauce
  • 1 head red leaf lettuce, rinsed, dried and chopped (you could also use Romaine lettuce or greens such as mustard, collard or turnip)
  • 2 egg yolks
  • ¾ cup sour cream
  • 1 tablespoon vinegar
  • 1 bunch dill
  • Freshly ground black pepper
  1. Drop the beans in a medium-sized saucepan and cover with cold water
  2. Let beans sit overnight, then drain and rinse again
  3. Into a large Dutch oven or soup pot, drop in the bacon and onion and cook over medium-high heat for 5 to 6 minutes
  4. Add the carrots and celery and continue cooking for another 5 minutes
  5. Stir in the flour and paprika and mix well
  6. Add some water as needed to deglaze the pot
  7. Add the beans and pour in the remaining water
  8. Bring to a boil, reduce heat to simmer and cover and let cook for about 2 hours, or until the beans are tender
  9. After 1 hour of cooking add the tomato sauce and salt
  10. Add the lettuce and let cook for another 10 minutes
  11. Meanwhile, in a small saucepan stir together the sour cream, vinegar and egg yolks
  12. Pour a ladle of the soup into this mixture and stir to blend together
  13. Add the egg mixture to the soup and stir well
  14. Finish the soup by topping with a few sprigs of fresh dill and cracked black pepper.


Romanian Bean and Bacon Soup Ingredients

Navy Beans

Soak Beans Overnight

Cook Bacon and Onions

Add Carrots and Celery
Add Paprika and Flour


Add water to deglaze

Deglaze the pot

Stir in beans

Pour In Water

Add Tomato Sauce after 1 hour

Rinse and dry lettuce
Add Shredded Lettuce

Stir sour cream, egg yolks and vinegar together
Egg mixture

Add ladle of broth to egg mixture

Add mixture to soup
Serve Romanian Bean and Bacon Soup with Fresh Dill


Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.



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