Traditional Romanian cuisine has a rich history and centuries-old traditions. Dishes of Romanian cuisine were formed not only on the basis of natural conditions, but also due to close neighborhood with Yugoslavia, Moldova, Bulgaria, Turkey and Greece.
Aboriginal dishes of Romanians are quite simple. The basis of the cuisine was made of cornmeal, meat and a wide variety of fruits and vegetables. Thanks to the neighborhood with Greece, spices and spicy spices began to be used in dishes. From Moldovan cuisine to Romania came dishes with cheese.
In the Romanian cuisine, pickled vegetables are readily used, which are served as a garnish to fish and meat. Due to the developed agriculture, and especially sheep breeding, the cheese became one of the main products for the Romanians. Brynza was prepared from milk of sheep, for a week and a half standing in brine. Also, the Romanians have another type of cheese popular - kashkaval, which is also made from sheep's milk.
First courses
A significant place in the Romanian cuisine is occupied by a variety of soups, called chorby. Chorba are prepared with dressing and have a sour taste. In the dressing, add citric acid, kefir, kvass and tomatoes. No less common and borsch, a kind of sour infusion, which is made from wheat bran.
Chorba de Burte is prepared on a beef broth, always with pieces of meat, which is cut into strips. There is a wide variety of recipes for chorba, using lemon and cabbage juice, a variety of vegetables, herbs, sour cream. The basis for the broth can be not only beef, but also pork, as well as skimba, which is made from the scar of oxen.
The first dishes in Romania are quite diverse, here and broths with dumplings from flour, vegetables and rice. Soups puree from green peas and beans, spinach and sorrel soups, tomato soups with garlic.
Corn and meat are the main products of the Romanian cuisine
In Romania, for the preparation of meals, corn flour has always been used. Perhaps the most famous dish is hominy, this is a steeply cooked porridge of corn flour. Mamalyga became the visiting card of the Romanians. There are many recipes for hominy - and otarnaya, and fried, and in the form of puddings and snacks. Such dishes from the hominy, as urs and balmush are very common. Urs is a ball of hominy, which is stuffed with a grated cheese. Urs is baked in hot ash. Balmush is hominy on milk. Also from mamalygi prepare dumplings and serve it with fried eggs.
There are a lot of meat dishes in Romania, they amaze with their variety. Consider the most popular meat dishes.
- Stufat is a roast lamb, in which garlic and green onions are added. Stufat can be attributed to the truly national dishes of the Romanians.
- Chulamu - finely chopped meat, which is stewed with vegetables and mushrooms in flour sauce.
- Mitch and frigiruy is a shish kebab made from any kind of meat, cooked according to a special recipe on charcoal or on a grill.
- Mithets are meat bits with an oblong shape, in which garlic and pepper are added. Frying mites on the rashpere.
- Tokanu - stewed meat, which is cut into small pieces. The tokuna is quenched in a sauce consisting of tomato sauce and onions.
- The most famous dish is paprikas. The dish is very similar to the current, but in the sauce red sweet Bulgarian pepper is added. This dish came to the Romanians from Hungary.
- Givec - meat stew, which is stewed with eggplant, onion, sweet pepper and carrots.
- Scatter is a stewed duck meat. Duck stew in a thick spicy sauce, which is added vinegar, garlic, red pepper and flour.
For great holidays or for a wedding, in the tradition of Romanians bake a whole ram on a spit.
Traditional drinks and Romanian wines
As in any southern country, Romanians have a wide variety of wines, tinctures and fruit vodka. The most famous, perhaps - juicy, a kind of palenque. Tsuka is different from the palenque fortress. The palette is less sturdy, not more than forty degrees, and here the bouquet comes to fifty-five, sixty degrees. The raw materials for fruit vodka are the fruits of apple, plum and pear. The best is prepared from black plum and called slivovitz. It is stored in large oak barrels and is aged for at least three years, as a result of which, the couscous has an oily, yellowish color.
By the way, tsuika is Romanian vodka. But the palenka came to Romania from Hungary.
A wide variety of delicious meat dishes and excellent local wine, a wonderful occasion to visit Romania and taste all the variety of Romanian cuisine.