Romanian Pork and White Bean Soup with Vinegar and Caraway (Ciorba de Porc)

This soup, called ciorbă de porc, was inspired by a recipe from “Carpathia: Food from the Heart of Romania” by Friend of Milk Street, Irina Georgescu. It’s a hearty, subtly smoky potful of pork and beans in a tomatoey broth scented with caraway and finished with fresh dill. A staple on Romanian table, ciorbă might feature beef, pork, sausage, meatballs or even just vegetables. Beans and smoked meat are a common pairing, and we’ve included that in our version. No matter the headlining ingredient, the defining characteristic of ciorbă is a distinct tanginess that comes from the addition of a souring agent. We use white wine vinegar, but according to Georgescu, other options include pickle brine, sauerkraut liquid, even the juice of sour plums. Quick-pickled red onion garnishes individual bowlfuls of this ciorbă, adding a sharp, punchy flourish. Make the pickles while the soup simmers so the onion has time to steep in the vinegar mixture.