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Carp borscht (Moldovan) with vegetables

Carp borscht (Moldovan) with vegetables

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heeeeeeeeeeeiiiiiii, the carp is Moldovan (not the borscht) because it is caught in Piatra Neamt ........................ daaaaaaaaaaaaaa, by George.
It's hot, I'm waiting for you for a portion.

  • head and tails from 2 carps
  • 2 onions
  • 2 carrots
  • 2 bell peppers
  • a parsnip root
  • 3 tomatoes
  • a cup of rice
  • 1 l bag
  • 1 link leustean
  • salt pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Carp borscht (Moldovan) with vegetables:

Onions, carrots, bell peppers, parsnips are cleaned, cut as for soup and put in cold salted water in a pot. When the water starts to boil, add the rice. When the vegetables are almost cooked, add the peeled and given tomatoes. by grater and borscht. Let the borscht boil for about 10-15 minutes and then add the carp pieces.

Season with salt and pepper to taste. When the fish is cooked, remove the pot from the heat and add the larch. Serve hot with a hot pepper.

It's delicious!

Carp borscht (Moldovan) with vegetables - Recipes

Preparation time: 1 h

Ingredient: 1 medium red beet, 1 celery, 2 carrots, raw cabbage, 1 zucchini, 2 potatoes, 1 onion, 1 l borscht, 3 ripe tomatoes, 1 glass of sour cream, larch, oil, salt.

Method of preparation: Peel the vegetables, cut into small cubes and fry in oil with chopped onion and cabbage. When it softens slightly, soak the vegetables in 2 liters of warm water and boil, covered for half an hour. Salt to taste and continue boiling, try the vegetables, especially beets, which boil harder, and add the peeled tomatoes and cut into thin slices. After 10 minutes, add the separate boiled borscht, a tablespoon of oil, chopped larch and remove the pot from the heat.
Drizzle with sour cream placed directly on the plate and serve hot.

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Fish borscht with larch

kiss me! respectfully please accept my comments regarding the recipe:
1. I don't see the difference between onions, peppers, and tomatoes. vegetable
2. The potato is missing from the ingredients so it's a soup. poor
3 we choose between tomatoes and tomato paste (depending on the season), not both
4 put VINEGAR (along with the fish) the borscht is for caresses
5 in the same plate and put the juice and fish only at the restaurant (portion) At home, take out the fish with the potatoes in a plate, to eat it with the juice until. close to saturation, then the juice.
P.S. I don't consider your recipe wrong, I just recommend you try a delta version

• 10.02.2013 12:10:22

MRS. SIDONIA I have been working on water for years but I am leaning in front of your recipe. It is actually the essence of a fish soup, the page is Romanian so you have 5 stars

• 22.02.2010 09:11:35

Sidy is a great recipe and right now I have a pot on the fire to make fish soup! as for the above, I have an ad, to search in the French recipes Cod file with Beurre Blanc sauce, it is a super refined and very sought after recipe and it contains both fish and dairy products, respectively butter and sour cream!

• 23.05.2011 20:04:24

I know that vinegar is used..but I don't get along very well with vinegar in soups..maybe I make a mix: borscht-vinegar, to see how it turns out. I start making this recipe, let's see how it turns out.

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Monday's recipe. Peasant beef borscht (Romanian recipes to your taste)

In search of authentic Romanian recipes, we did not hesitate to sit at the table of the Romanian peasant, the small table, almost a century ago, round and with three legs, around which were all the members of the family, from the youngest to the biggest.

If it's Monday, I say let's start with a food at the top of the lunch list. What do you mean? With a borscht. Because our grandparents, peasants with hard palms, seldom crowded the entrances - meze, as they say in the Balkans. For them, borscht has always been sacred.

A peasant borscht, made from beef, is prepared from almost a kilogram of meat, chosen from the chest and tail, about 350 g of tomatoes, vegetable soup, a little cabbage, salt, pepper, a few tablespoons of cream, a a bunch of green parsley, half a liter of borscht - either more or less, depending on how sour you want it to come out - and three liters of water.

The meat is cut into smaller, equal pieces.

Read on Antena Satelor all the details of this delicious Romanian recipe.

What are you doing with a carp caught by you. chicken of a fish borscht (I)

The road from the fishing rod to the plate full of fish borscht is like the road by car from Oradea to the seaside. It's long, it's difficult, it demands you, it bores you, for a long time nothing spectacular happens, it kind of makes you sleepy, but the end is with applause.

Soup of my kind, I recognize my limits for fish borscht. But I also admit that I researched thoroughly before I did and wrote about it. Here the fights for authenticity I notice are much fiercer than in ordinary soups. Who is convinced that he has the skill of the fish borscht pot will not give up his version too easily. In fact, he will not give up at all. Some do not want to hear about lemon or vinegar, some do not put too many vegetables, others exclude certain fish, there are different types of cooking, what I can assure you is that this recipe below has been tested by more people and I like it. to believe that it was also sincerely appreciated. It's a mix between Radu Anton Roman, Madam Jurcovan and my culinary knowledge. Take with hot peppers and a cold brandy first.

  • vegetables, for example, I will never boil them for more than 5-10 minutes at the beginning if I have to put ingredients that need long cooking. you will find in many recipes this kind of approach, in which you have to cook the vegetables for 15-20 minutes, and then you come up with the fish (as is the case here) which also needs to be cooked for another 30. why would you want to do you destroy some poor vegetables in a stew for almost an hour?
  • I don't agree with these fish cooking times either. 30 minutes, as Jurcovan gives, for example, seems very much to me again. 15-20, maximum. you put the 5-10 minutes from the beginning for the vegetables and that's it. that's what I think needs to be done, you have, of course, the right to fight me
  • I think I read about 30 fish borscht recipes, one conclusion for me is the main one. more types of fish in the pot, more chances to win
  • borscht, lemon or vinegar? if you have a good borscht, you already know the answer, I would go for any of these options, each with its own flavor. yes, including vinegar. those people in the delta were mostly sour
  • more vegetables can mean a good taste for the final product, but which can dominate the taste of fish, depending on what you want to get from this zama
  • to harden or not to harden the vegetables ?, that's the question! I don't usually fry vegetables in soups. this time I recommend a light perpelation of the vegetables
  • some put rice. or potatoes. I think it may be missing
  • Another dilemma that can arise, and for someone at the beginning it will surely arise, is the amount of water. one of the most annoying details in Romanian soup recipes. exact quantities of all ingredients are given, but without specifying how much water is needed. an extra liter of water can greatly influence the taste. Radu Anton Roman says: "one part water, two parts fish". my conclusion is that fish is put in quantities at least equal to water. it's normal, it takes a lot of fish to properly infuse borscht
  • Radu Anton Roman also suggests in one of his recipes which of the fish would suit a good fish borscht. and we have it like this: caracuda, widow, bream or carp, first of all. then there would be somotei (which is a smaller sleeper), pikeperch, pike, tomato, crucian, flax, barbel or perch. it is important to be freshwater fish


  • 2 kg of fish (head and tail of carp, crucian carp, pikeperch and two sleeping medallions, this is the combination I made, different love triangles can be made), cleaned, washed and cut into large pieces, where appropriate
  • 2-2.5 liters of water
  • carrot, celery, parsley (roots, about 300 g in total)
  • two onions
  • 2-3 bell peppers
  • 3-4 well-ripened tomatoes in the sun, if possible
  • juice from 2 well squeezed lemons
  • lovage
  • oil
  • salt pepper

Carrot, celery and parsley are put through a large grater and sauté a little in the pot, together with the onion, with two tablespoons of oil. Pour the water (already hot) and let it boil for about 5 minutes, then put the diced peppers and tomatoes and boil for another 5 minutes. Now put the lemon juice and salt, Silvia Jurcovan explains why this is done now, salt and sour substance are added before the fish just so that it does not crumble. When it starts to boil again and the zama has mixed well, only then put the fish in the pot. Leave for about 20 minutes. Don't forget the pepper.

At the end, add larch or parsley, without being trained with anything. That's enough. Stretched thread!

PS. I called it fish borsch even if it doesn't have borscht. That's how it sounds natural to me. It's like beef salad with chicken. We'll always call him beef. So is the sour fish borscht with lemon.

Bonus recipe: Fish borscht

Another delicious way to prepare fish borscht is the following recipe:

  • you need: 2-3 kg of varied fish (crucian, perch, flax, pike, catfish)
  • 4-5 potatoes
  • 2-3 onions
  • 4-5 bell peppers
  • 1 or
  • 2 tablespoons sour cream
  • 1 larch connection
  • salt
  • 3-4 tomatoes

Prepare as follows: Peel the onion and pepper and cut them into small pieces, and cut the potatoes into long slices. Boil the vegetables in 1.5-2 l of water until soft. Peel a squash, grate it and boil it. If the fish is weak, add 3-4 tablespoons of oil. After the tomatoes have boiled, add 1 L of cold water (so that the fish does not burn) and put the fish cleaned and washed. When the fish is cooked, take the pot off the heat and straighten the soup with egg and cream, on sweet days. Sprinkle the finely chopped larch. Serve the borscht with garlic sauce.

Borscht is a sour juice prepared from bran (wheat, rye, etc.) fermented in water. Traditional borscht (sour juice) is prepared from bran, corn, black bread, water and, optionally, to speed up the fermentation, brewer's yeast.

A faster method is to use hues (fermented bran that remains in the bottom of the pot with borscht after its sourness). According to a well-known popular expression, borscht is not made, but made fill. Ancient Moldovan housewives said that borscht it's filling only on Tuesdays and Thursdays, but on the condition that no major religious holiday falls.

Traditional borscht from bran

The necessary ones: 300 gr wheat bran, 150 gr corn (country, not grilled commercially), spoonful of fresh brewer's yeast, 3 l clean water (spring or flat, not from the tap - contains chlorine!) , optional, for flavors, thyme, larch or slices of beetroot.

Matching acrylics: Put the cornmeal, yeast and bran in a large jar of at least 5 liters, then add a little lukewarm water. Cover and set aside for about half an hour to swell a little. Fermentation is done quickly. Now add the larch and thyme, if you have any. Then, put hot water, boiled and cooled, but not boiling, so as not to "kill" the yeast. Fill the jar and mix everything well with a wooden spoon (never a metal spoon!). Cover the pot and leave to warm. The warmer it is, the faster the fermentation takes place. Stir several times a day with a wooden spoon. The borscht increases in two to three days, sometimes even after a single day. Strain when it is sour enough (taste!) And put in bottles in the pantry. It is completed again with hot water, boiled and cooled to the temperature of the human body. The borscht can be refilled two or three times. The second time, the borscht can be much more sour than the first time. The cups for the next time are kept in a jar, in a cool place: in the refrigerator or in the pantry. (Recipe and advice received from Gina Bradea)

Also by borscht is meant, by metonymy, the soup prepared with sour juice - bran borsch or other sourness.

Borscht with meat

The necessary ones: 0.5 kg pork with bone, 1 kg sauerkraut, 4 potatoes, 1 onion, 2 carrots, 2 beets, 200 gr boiled beans, 2 tablespoons lard, 2 tablespoons oil, 2 tablespoons broth, 100 ml sour cream, greens , salt, pepper, bay leaves.

Match the stew: The meat, cleaned and cut into small pieces, is boiled over a low heat, cleaning it of foam as many times as needed. When the meat is almost cooked, put the peeled potatoes and cut into cubes. Fry the onion in 2 tablespoons of oil, then add the carrot and grated beets and cook, further, all together with the broth and finely chopped sauerkraut. Then mix the frying with the meat and the almost boiled potatoes. Add the beans, then simmer for another 15-20 minutes. Add the bay leaves, salt and pepper to taste, and finally add the fresh greens, immediately after the pot has been removed from the heat. Serve with sour cream and hot peppers, red or green, fresh or pickled.

Borsch with the door nail

The necessities and the match of the stew: “Borscht with the door nail is an irony for bitter women, who say they also make borscht with stones. A villager from Zorleni-Tutova told me that this borscht is made like this: you take borscht, put greens in it, two or three nails, boil the borscht until the vegetables boil, put salt and chip in it, straighten it with a cake , with an egg or cream, and the food is ready. In Bucovina, it is called ax borscht. That's how borscht is made with the nail on the door and the village doesn't know what I'm eating, because the belly doesn't have a mirror " (From the kitchen of the Romanian peasant).

Borscht with groats

The necessities and the match of the stew: “This kind of borscht is made like this: put in a croup pot - finely crushed corn kernels - washed in two or three waters, to clean the hoes and bran, put water on the wings and place the pot on fire, letting it boil well. When the croups have boiled, pour borscht over them, matching the acrimony, add the onion cake and the food is ready ”(From the Romanian peasant's kitchen).

Borscht of turkeys

The necessities and the match of the stew: “Curpenii, called by some villagers and chitici, or forest fish, are only the young and tender tops of the wild hops, which grow in meadows and at the foot of forests. Collected, they are cleaned of the sheets they have on them and are used to make borscht. When the stalks are cooked, the borscht is drained aside, and the stalks are placed in a bowl, sprinkled with salt, stirring, by sautéing them to one side, and it can be placed over them and the borscht is boiled with a cake. a handful of rice, poultry or groats, is straightened with a cake, placed on the table, the borscht being eaten separately and the stalks apart, as two kinds of dishes ”(From the Romanian peasant's kitchen).

White bean borscht

The necessities and the match of the stew: “On the eve, we wash ¼ kg of white beans and soak it in cold water. The next day, we set it on fire with that water. Let's have hot water on hand. After the beans have boiled a little, drain the water and put it on a hot fire with a little oil. After an hour, add the vegetables as for the potato soup. Separately, boil 1 liter of borscht with an onion cut in half for ½ hour. We take the too sour borscht cut with water. We put it, boiled, in soft beans, once with 2 tablespoons of tomato broth. Let it boil a little longer. Set aside, put a little chopped larch and keep it on the edge of the cooking machine for 5 minutes. Bean soup is made in the same way, but without borscht, souring it only with tomatoes ”(Simona Racoviță - Menus…)

Caviar borscht

The necessities and the match of the stew: “Many villagers, during Lent, buy stewed fish eggs from the fair or from the shops. Borscht is made from it, preparing it like fish borscht, and putting pieces of caviar tongues in it, which have been placed in lukewarm water, so that the salt can come out. The borscht is straightened with an oil cake ”(From the Romanian peasant's kitchen).

Lamb borscht

The necessities and the match of the stew: “The whole head and the front half of the chest, cut into suitable pieces, boil them with cold water and add salt when it starts to boil. After we take the foam, we put over the meat to boil a cleaned and notched onion and a little vegetable (parsley, parsnip and carrot) cut thinly. Separately, boil the borscht with a cleaned and notched onion, and when the meat is almost cooked, add the boiled borscht. Let it boil a little together and add larch to taste. In the end, we straighten it with cream or egg ”(George Teodorescu-Borca - Temelia gospodăriei, 1946).

Fish borscht Lipovan

The necessities and the match of the stew: “Lipovan fish borscht is made from several varieties of fish: pike, catfish, carp, crucian carp. A good borsch comes out of several fish heads and larger pieces of fish. The fish that is being prepared for cooking is kept in the evening with a pinch of salt. In a 10 liter kettle, which is preferable to be boiled over a wood fire, use 4-5 onions, 3-4 bell peppers, 3-4 tomatoes, larch, salt, oil and vinegar. When the vegetables are almost cooked, we put the fish starting with the largest, because it boils harder. Add 1-2 tablespoons of salt, the fish draws the salt, and when it boils, put 2-3 tablespoons of vinegar. You will see that the juice will turn white immediately. Here's the secret, you need to know when to put salt and vinegar. Always add vinegar and salt and taste. The fish is boiled, when the wings come off easily. When the borscht is ready, we throw a handful of chopped larch in the cauldron, take it off the heat and put the lid on. Be very careful, while boiling, do not put the lid on, because the borscht will taste like raw fish. Once it is ready, take the fish out separately on the plates and eat it with horseradish. We do not eat garlic, it is too heavy for the stomach. My husband used to make a kind of zamorzac / sarmuzac /, as he called it, he put hot pepper vinegar and salt, beat them and soaked the fish there and ate them. The juice is drunk separately. Fish soup is made very quickly. Vegetables boil in half an hour and fish in 10 minutes ", explained, in 2015, Anastasia, a housewife from the Lipovan Russian community in Brăila.

Dry borsch (without meat) with vegetables

The necessary ones and the fit of the stew: “This dish is made every season and every time I put in the pan what I know and what vegetables I have at hand. It can be seasoned with sour cream and sour with lemon juice or sour homemade borscht ”. Ingredients for 4 l of water: 300 gr potatoes, 2 carrots, 2 medium peppers, 1 large tomato, 1-2 tablespoons tomato paste, 400 gr cabbage, 150 ml oil, 2 onions, 250 gr boiled beans, greens, sour borscht or lemon juice to taste, salt to taste, 3 bay leaves, a few hot peppercorns, a few aromatic peppercorns. Matching the boil: “Put water to boil. Meanwhile, we prepare the vegetables. We cut the potatoes into cubes, we cut the carrot into rounds or cubes, we cut the tomatoes and peppers into small cubes, we chop the cabbage with a knife. In a frying pan put finely chopped onion to harden with oil. If we can't stand the small onion in the borscht, then we put the whole one in boiling water, then we will take it out. After hardening the onion, add the cabbage, pepper, tomato paste and tomato in turn. Mix well and let it cook for about 10 minutes over medium heat. After the vegetables have hardened slightly, add them to the pan in which the water boils. Put the carrots, potatoes and boiled beans here. Let everything boil until the potatoes are ready. Add the spices, sour borscht or lemon juice and salt to taste, but let the borscht boil for another 2 minutes. We put the greens and put out the fire. The pan is left covered with a lid for another quarter of an hour ", says a housewife from Bessarabia.

Beet borscht

The necessities and the match of the stew: “We clean a chosen, good beet, we wash it well, we cut it into squares, but it is better to cut it with sticks. We put oil to heat in which we put a teaspoon of sugar to burn, but not at all, over which we then add the beets to fry a little. Before frying the beets, put about a liter of water (according to how many beets we have) in a pot to boil. In this water, we put parsley leaves, an onion sauce quenched with paprika and we add the fried beets but not to boil. When the beets have boiled, add salt, pepper and borscht as much as we want to be sour, bring to a boil and the beet borscht is ready ”(Household foundation).

News bag


The necessities and the match of the stew: "Holster borscht, lad's borscht, it's made like this: match the sour borscht, lengthening it with water, put in it only a little onion, salt and cypress, boil a few boils and eat it with fried and cold polenta" ( From the kitchen of the Romanian peasant).

Carp borscht (Moldovan) with vegetables - Recipes

If you enjoy chlorophyll and after fasting, prepare two onions fried in butter, a glass of sour cream or milk rubbed with two beaten eggs: there is no greater, simpler and more generous joy in such a borscht.

It is possible to make a possible connection with the ancients regarding the secondary meanings of the post hygienic prescriptions, if we consider that, until 1550, meat consumption was enormous, much higher than after that date. (after cousin Iancu)

On Maundy Thursday, borscht is filled, and the borscht filled on this day does not spoil all year round.

The borscht is a way to capture the devil. Leave a borscht pot as bait. On top is a juvat made of a beautiful, remaining groom's belt, only he knows how, lad until the wedding.

When Kill him Toaca bathes, carried away by irresistible lusts, in borscht, the man tightens the noose. From that moment on, the Devil does anything to be free. You can ask for the moon in the sky and the power of the world will be yours!

Russian vegetable borscht

Russian vegetable borsch prepared with vegetables, bleach and boiled beans, flavored with parsley and green and bay dill.

House bag with hoods

Homemade borscht with huste (wheat bran) and corn, prepared with black rye bread and raw beets

Romanian nettle borscht

Romanian nettle borscht recipe full of vitamins, prepared with onions, rice and vegetables

Portuguese crap

Portuguese carp prepared with fresh or canned tomatoes, white wine, lemon and onion

7 BOGS to eat until you die & # 8230 with the cooks by the throat! 24 PHOTO for the greedy!

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Country of origin: Bulgaria

Ingredient: 0.4 kg bone-in beef, 1.5 kg fresh cabbage,

4 potatoes, 1 onion, 5-6 tomatoes, 2-3 large bell peppers, 1-2 carrots, 1 tablespoon flour, 2 tablespoons oil, 100 g sour cream, greens, salt, pepper, bay leaves.

Preparation: The cleaned meat and cut into small pieces are boiled over a low heat, cleaning it of the foam as many times as needed. When the meat is almost cooked, put the peeled potatoes and cut them into cubes. After about 15 minutes, put the onion, pre-cooked, in a place with finely chopped cabbage, peppers and chopped carrots. The flour (not more than a tablespoon) is first mixed with cold water and then added to the stew. Salt and pepper to taste. At the end, add the greens, as much and as varied as possible.

Story: Bulgarians are said to be the best gardeners, wherever they settle. In southern Bessarabia, they were colonized at the beginning of the 19th century, following the successive Russo-Turkish wars, starting with the one from 1806-1812, continuing with the one from 1828-1829, etc.

Recommended drinks: Even if in Ciumai, Cazaclia or Taraclia are made, especially red wines, it is worth looking for their rarer dry white wines. Otherwise, Cabernet or a Pinot Noir can be chosen from here, wines that have already written history. I walk on a Rose Sunflower from Halewood Wineries.


Country of origin: Moldavia

Ingredient: 0.5 kg pork with bone, 1 kg fresh cabbage, 4 potatoes, 1 onion, 1-2 carrots, 2 beets, 200 g boiled beans, 2 tablespoons oil, 2 tablespoons broth, 100 g sour cream, greens , salt, pepper, bay leaves, 1 l borscht.

Preparation: The meat, cleaned and cut into small pieces, is boiled over low heat, cleaning it of the foam as many times as needed. When the meat is almost cooked, put the peeled potatoes and cut them in four. Saute onion in 2 tablespoons oil and 2 tablespoons broth. Then add the grated carrot, which is cooked together with finely chopped cabbage and then mix in the pot in which the meat was boiled, then add the boiled beans. Bring to the boil and add sour borscht, salt and pepper to taste. Let it simmer for another 10 minutes.

Story: Before long, it was also called "long juice", because it was hungry for the toilers of the earth. The housewife was preparing a huge kettle with borscht for the men of the house who were working on the farm, this being the main meal of the day.

Recommended drinks: The dry white country wine is the most suitable in its raw rusticity, but a Chardonnay de Purcari or a Sauvignon Blanc de Milesti also go - without elitist distancing. How about a Royal Sunflower Girl?


Country of origin: Romania / Moldova

Ingredient: 0.4 kg pork with bone, 1 kg sauerkraut, 4 potatoes, 1 onion, 1-2 carrots, 2 beets, 200 g boiled beans, 2 tablespoons lard, 2 tablespoons oil, 2 tablespoons broth, 100 g sour cream, greens, salt, pepper, bay leaves.

Preparation: As with the other borscht, the meat, cleaned and cut into small pieces, is boiled over a low heat, cleaning it of the foam as many times as needed. When the meat is almost cooked, put the peeled potatoes and cut them into cubes. Fry the onion in 2 tablespoons of oil, then add the carrot and grated beets and continue to fry, all together with the broth and finely chopped sauerkraut. Then mix the frying with the meat and the almost boiled potatoes. Add the beans, then simmer for another 15-20 minutes. Add the bay leaves, salt and pepper to taste, and at the end add the fresh greens, immediately after the pot has been removed from the heat. Serve with a little sour cream, without this last element being mandatory. A hot pepper, green or red, pickled or fresh, would never hurt!

Story: A little color and flavor can give the paprika, especially in combination with a few strips of lightly grated pork breast. Spicy can also be supported with red peppers, kapia or donuts, pickled, soaked or not soaked in sour cream or oil.

Drinks: Recommended, the famous Pinot Noir de Purcari from Moldova, a perfectly balanced dry wine, velvety, with a rich and harmonious taste, with very fine fruity shades. Or, in a special moment, A Rosso Di Valachia from the Byzantium range?
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Reinvented old Romanian recipes


Country of origin: Romania

Ingredient: 300 grams of dried white beans, 200 grams of manatees, 3 onions, 1 carrot, 1 parsley root, 1 parsnip, 1 liter of borscht, salt.

Preparation: Wash the mushrooms in cold water, then leave them to soak overnight in warm water. The beans are also put, separately, soaked, changing the water a few times. The next day, put the beans to boil, and, after the first boil, change the water, but also using hot water, heated separately. In the second water, put the onion and the finely chopped roots, then add the mushrooms cut into thin slices. After they have all boiled, add the borscht, letting it boil once more. After removing from the heat, leave to cool, then add the green parsley.

Story: Branches can be replaced with other wild mushrooms, such as mushrooms, and parsley is good to be sweet. The best borscht is the one made at home, from wheat bran (possibly a little corn) with the help of brewer's yeast, a thick slice of black bread and a cherry branch.

Drinks: Se poate merge pe un vin alb romanesc, de pilda un Chardonnay onctuos de la Crama Oprisor, dar nu poate fi ignorat nici un vin rosu demisec rar, cum ar fi un Cupola Sanctis – Sfantul Dumitru, cupaj de Shiraz cu Cabernet. Daca ne intoarcem, totusi, la albe, recomand Feteasca Alba din gama Floare de Luna de la Halewood.


Tara de provenienta: Romania

Ingredient: 4 kg peste marunt (oblete, babusca, platica, biban), 4 kg peste mare (crap, caras mare, salau, somn, stiuca), 1 kg morcovi, 1 kg rosii bine coapte, 1 kg cartofi, 6 cepe, 4 ardei grasi verzi, 4 legaturi de patrunjel, 4 legaturi de leustean, sare, piper , 3 litri de bors de casa, ardei iutI, 6 capatani de usturoi.

Preparation: Se pun, intai, la fiert legumele, lasand cartofii spre sfarsit, dupa un prim clocot, cand se pune si pestele marunt. Se strecoara zeama astfel obtinuta si, in ea, se pune la fiert pestele mai mare. Dupa trei-patru clocote, se adauga borsul, potrivind si de sare si piper. Se mai lasa pe foc pret de doua-trei clocote, apoi se serveste separat zeama cu leustean proaspat tocat, bucatile de peste mare fiind puse separat pe un platou. La peste, sunt obligatorii ardeii iuti, mujdeiul de usturoi frecat cu coada de lemn a cutitului pana cand atinge consistenta unei maioneze picante (sarmuzac) si, deloc in ultimul rand, o mamaliga mare cat roata carului.

Poveste: Pentru aceasta reteta, este nevoie, in primul rand, de un ceaun imens de 20 de litri, in care sa incapa toate ingredientele. Cu cat cantitatea de peste (neaparat proaspat!) e mai mare, cu atat gustul este mai intens! Pentru a se pune ceaunul la fiert, se face un foc de lemne groase, apte sa produca un strat gros de jar.

Bauturi recomandate: Se poate merge pe un vin alb sec, de pilda un Riesling clasic de Tarnave, dar nu pot fi excluse, la ceas torid de vara, nici roseurile noastre de calitate, intre care se pot cita Domain Ceptura Rose, Halewood – Rose Euxine Byzantium, Prince Stirbey Rose sau Vinul Cavalerului Rose.

Tara de provenienta: Ucraina / Rusia / Moldova

Ingredient: 0,5 kg carne de porc cu os, 1 kg varza proaspata, 2 cepe, 4 cartofi, 2 sfecle rosii, 2 morcovi, 20-30 g slanina,100 g smantana, verdeata, sare, piper, foi de dafin.

Preparation: Respectand ritualul, carnea curatata si taiata bucati mici se pune la fiert la foc potolit, curatand-o de spuma ori de cate ori este nevoie. Cand carnea e aproape fiarta, se pun cartofii curatati si taiati in patru. Ceapa se caleste cu bucatele de slanina si cu sfecla taiata pai. Se amesteca, apoi, in fiertura, cu morcovul taiat cubulete. Se pune, in fine, varza tocata si foile de dafin, lasandu-se la foc potrivit vreo 10 minute, dupa care se adauga sare si piper dupa gust. La sfarsit, se pune verdeata si se ia de pe foc. Serve with sour cream. Daca, in smantana, s-a presarat putin ardei iute uscat frecat intre degete si maruntit, astfel, cat de cat, se obtine un bors picant, care poate, inclusiv, sa-ti desfunde nasul cand esti racit.

Poveste: Reteta clasica ucraineana, ea a calatorit prin intreg imperiul rusesc, fiind adaptata de la regiune la regiune, iar rusii revendicind-o si ei ca mancare nationala.

Bauturi recomandate: Merge nu doar cu vinuri albe seci si acidulate, ci si cu unele rosii seci, de pilda vechiul Pinot Franc moldovenesc de Hancesti, produs in zona inca de pe vremea lui Manuc Bei, pe la 1808. Dar si cu un Rosso di Valachia!

Tara de provenienta: Rusia

Ingredient: 100g ciuperci (hribi uscati), 1 kg varza murata, 4 cartofi, 1 ceapa,1-2 morcovi, 4 linguri de ulei, 2 linguri de bulion, verdeata, sare, piper, foi de dafin.

Preparation: Varza murata tocata marunt se caleste cu ceapa, morcovul ras si bulionul la foc mic. Separat, hribii se calesc tot cu ceapa, se amesteca, apoi, cu varza deja pregatita, se acopera cu apa si se fierb cam 20-30 minute. Se presara sare si piper dupa gust, iar, la sfarsit, se pune verdeata si se ia de pe foc.

Poveste: La origine, este o mancare de post, in care ciupercile inlocuiesc cu succes carnea, adaugandu-i o savoare aparte, potentata in final si de un sos din smantana cu usturoi pisat si marar.

Bauturi recomandate: Vinul ideal atat pentru varza cat si pentru ciuperci pare a fi un Chardonnay, pentru rusi fiind de ales unul dintre cele moldovenesti: de Purcari, de Orhei, de Cricova sau unul de colectie, din 1992, de la Milestii Mici, rimand perfect cu eventuala prezenta a unui sos alb, de smantana.

FOTO: diferite surse, intre care si un pictorial al artistei Ludmila Foblova.

Video: Gemüse-Borschtsch mit Kabeljau Piroschki