Romanian Leek Soup – Vegan Ciorbă de Praz de Post with Fresh Chives

What Does "De Post" Mean in Romanian Cooking?
The Romanian expression "de post" refers to food prepared in accordance with religious fasting practices, especially those of the Romanian Orthodox Church. These dishes generally exclude meat, dairy products and eggs. Depending on the particular fasting day, fish and certain other foods may also be restricted. This tradition has contributed to a wide variety of plant-based Romanian recipes, including vegetable soups, bean stews, cabbage dishes and spreads.
Orthodox Fasting – More Than Just Giving Up Meat
Romanian Orthodox Christianity traditionally observes four major annual fasting periods: Great Lent before Easter, the Nativity Fast before Christmas, the Apostles' Fast and the Dormition Fast in August. Many observant believers also fast on Wednesdays and Fridays throughout much of the year, with exceptions. The exact dietary rules vary according to the religious calendar and individual pastoral guidance.
What About Alcohol During Orthodox Fasting?
Orthodox fasting is not simply about avoiding animal products. It is also associated with moderation, prayer, reflection and self-discipline. Traditional fasting rules restrict wine on certain days, while permitting it on others, often alongside oil. The Nativity Fast and Great Lent are two particularly significant fasting periods, but there is no universal rule requiring complete abstinence from every alcoholic beverage throughout both periods. My Via Veggie Vegan kitchen is alcohol-free all year round, regardless of the religious calendar.
Is Ciorbă de Praz de Post Naturally Vegan?
A fasting-style leek soup prepared exclusively with vegetables, vegetable broth, herbs and plant oil is naturally vegan. However, recipes vary, and some modern preparations may include dairy-based sour cream outside fasting periods. This version uses a plant-based alternative, keeping the entire dish vegan while adding a creamy finish.
Why Are Romanian Soups Often Sour?
One characteristic of Romanian ciorbă is its tanginess. Traditionally, this can come from borș, a fermented wheat-bran liquid, as well as lemon juice, vinegar or other souring ingredients. Borș in this context is not the same as beetroot borscht. For this recipe, fresh lemon juice provides a clean, bright acidity that complements the mild sweetness of the leeks and carrots.
Lovage – A Classic Romanian Soup Herb
Lovage, known as leuștean in Romanian, has a powerful herbal aroma reminiscent of celery. It is widely associated with Romanian soups and contributes a distinctive savoury freshness. Flat-leaf parsley makes a milder alternative, while fresh chives add a delicate onion flavour and a colourful finishing touch.
Why Temper Plant-Based Sour Cream?
Adding cold sour cream directly to a very hot soup can sometimes cause separation, depending on the product. Mixing it first with a little hot broth helps bring the temperatures closer together. Cornstarch provides additional stability and creates a gently thickened consistency without making the soup excessively heavy.
What About Kala Namak?
Kala Namak is a mineral salt with a characteristic sulphurous aroma reminiscent of cooked eggs. It is popular in vegan egg alternatives, but it is not a traditional or necessary ingredient in Romanian leek soup. A tiny pinch can add an unusual savoury note, although this soup tastes excellent without it.