Ciorba de Cartofi (Romanian Potato Soup with Bacon and Dill)
A sharp, comforting potato soup with smoky bacon, carrots and plenty of dill, finished with a spoonful of soured cream.
- Time45 min
- LevelEasy
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 597kcal
- 41.2gcarbs
- 9.1gof which sugars
- 46.1gfat
- 15.3gsaturates
- 5.6gprotein
- 7gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Fry the bacon with the oil in a large pan over a medium heat for 5 minutes until the fat runs and the edges crisp.
5 min - 2
Add the onion, carrots and celery and cook for 6 minutes until softened.
6 min - 3
Add the potatoes, water, salt and bay leaf. Bring to the boil, then simmer for 20 minutes until the potatoes are soft. Crush a few against the side of the pan to thicken the soup slightly.
20 min - 4
Stir in the vinegar and half the dill. Taste and add more salt or vinegar, the soup should have a gentle sourness.
- 5
Ladle into bowls, top with a spoonful of soured cream and the rest of the dill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
