Tangy and comforting, this beef soup, or ciorbă de văcuţă in Romanian, is a representative dish of traditional Romanian cuisine. Apart from beef, the soup usually contains a variety of vegetables such as celery stalks, onions, carrots, potatoes, bell peppers, cauliflower, or zucchinis, as well as seasonings, tomato paste, lemon juice, and (optionally) beaten eggs.

The beef is typically boiled until almost tender and then cooked with sautéed vegetables. Like most Romanian soups and stews, it is traditionally laced with chopped lovage and parsley, or fresh dill. The soup is usually enjoyed hot, garnished with sour cream.

Regional varieties of the soup can be found throughout the country, and it is often served in Romanian restaurants.