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Romanian-Style Potato and Sausage Soup

Romanian-Style Potato and Sausage Soup

By Courtney HillMay 5, 2025

  • Makes
    4-6 servings
  • Cook Time
    1 hour 20 minutes
  • Rating

In Bucharest, Romania, at Bucataria Local Food, a restaurant owned by brothers Adrian and Gabriel Alexe, we tasted a broth containing aromatic vegetables, potatoes and a local smoked sausage called babic. The dish is one of countless types of borş, or soups made with the tangy, slightly fruity, almost effervescent, fermented-grain liquid that goes by the same name. Our adaptation calls for easy-to-source kielbasa, and to mimic the fermentation notes and tart taste of borş, we use a pale lager (a pilsner is our preference), with a tablespoon of cider vinegar stirred in at the very end.

Tip

Don’t undercook the potatoes. We typically simmer them until just tender, but here the chunks should cook until they yield when pressed with a fork. The edges will also start to fray, releasing starch that lends body to the broth.

Ingredients
  • 12-14

    ounces smoked sausage, such as kielbasa, quartered lengthwise and cut into ½-inch chunks

  • 2

    tablespoons neutral oil

  • 1

    medium yellow onion, finely chopped

  • 1

    medium carrot, peeled and finely chopped

  • 1

    medium red bell pepper, stemmed, seeded and finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons tomato paste

  • 3

    medium garlic cloves, minced

  • ¾

    teaspoon smoked sweet paprika

  • 1¼

    teaspoons dried thyme

  • 12

    ounce can or bottle pale lager, such as pilsner

  • 1

    pound russet potatoes, peeled and cut into ½-inch chunks

  • 1

    tablespoon cider vinegar

  • ½

    cup chopped fresh flat-leaf parsley

Step 1

In a large pot over medium-high, combine the sausage and oil. Cook, stirring, until the sausage has rendered some fat and is lightly browned, about 5 minutes. Using a slotted spoon, transfer to a plate; set aside. To the fat in the pot, add the onion, carrot, bell pepper, ½ teaspoon salt and ¼ teaspoon pepper; cook over medium-high, stirring, until softened, 5 to 7 minutes.

Step 2

Add the tomato paste, garlic, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add the beer and scrape up any browned bits, then add the potatoes, sausage, 6 cups water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce to medium and gently simmer, uncovered and stirring occasionally, until the potatoes are tender enough to break apart when pressed with a fork, about 45 minutes.

Step 3

Off heat, stir in the vinegar, then taste and season with salt and pepper. Serve sprinkled with parsley.