Average Rating:

A traditional recipe, Moldovan “Zeama” is typically made with homemade egg noodles and whole chicken, which gives the recipe a delicious flavor. You can find the recipe for the homemade noodles under the Miscellaneous category. If you want an easier, faster option, I know Publix sells “fine egg noodles” that can be used instead.

Ingredients:

1 smaller whole chicken (about 3lb), cut up
about 12 cups (3 quarts) water
3 teaspoons salt
1/8 teaspoon black pepper
1/2 medium onion
1 carrot
1/2 big fresh tomato
about 2 cups homemade egg noodles
3 tablespoons lemon juice
1 tablespoon finely chopped lovage herb leaves, or a medium celery stalk
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill weed
3-4 small branches fresh thyme

Directions:

Wash the chicken, place it in a deep saucepan and add water. Boil on medium-low heat, until froth rises to the top.
Meanwhile, clean and chop the onion, carrot, tomato and celery (if using that instead of the lovage herb).

Using a skimmer, remove all the froth.

Add salt, black pepper, onion, carrot, tomato and celery (if using).

Cook for about 3 minutes. Add the egg noodles and lemon juice.

Continue cooking on medium-low for about 4 more minutes.
Add the thyme, and finely chopped parsley and dill. If the celery stalk has any leaves, I usually chop them up finely as well and add them together with the other herbs.

Cover, remove from heat. If you let the soup stand for a little while, it allows flavors to blend in, making it taste better.

Serving Suggestions: Moldovans usually serve Zeama with traditional Moldovan corn bread. I will be posting the recipe soon as well.

Average Rating:

Ingredients:

1/4 cup oil
1 medium onion, peeled and diced
1 carrot, peeled and diced
3 chicken breast halves (can be substituted with thighs or other meat)
10 medium potatoes, peeled and cut up
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons fresh or canned diced tomatoes
2 and 1/2 cups of water
1 large (or 2 smaller) bay leaves

Directions:

Heat oil in a deep pan. Add onions.

Cook onions on medium until tender. Add diced carrot and cook until tender as well, then add the meat, salt and black pepper.

Cook until meat looks done on the surface, then add potatoes, tomatoes and water. Bring to boil and add the bay leave(s).

Cover and cook on medium for about 20 minutes. Uncover and cook until it obtains a thicker texture.

Serving suggestions: Can be served with a fresh salad, pickles or feta cheese.

Average Rating:

There are several variations of the famous Red Beet Borscht. Here I am going to share my mom’s recipe, my favorite of all. It has a tangy taste, because of the lemon juice used in it. It is quite easy to make and very nutritious too.

Ingredients:

1 small onion
1/3 cup oil
1 carrot
1 large red beet
1/2 medium cabbage
2 teaspoons salt
3 medium potatoes
7 cups of water
1 can (16 oz) pinto or red kidney beans
1/2 cup fresh or canned diced tomatoes
1 lovage herb leaf, or if you can’t find it, you can use 1 small celery stalk as an alternative.
about 3 branches of fresh (preferably), or 1/4 teaspoon dry thyme
1/4 cup fresh or 1 teaspoon dry parsley
2 tablespoons fresh or 1 teaspoon dry dill weed
1/8 teaspoon ground black pepper
3 tablespoons lemon juice
sour cream to serve with the borscht.

Directions:

Chop up the onion. Heat the oil in a large, deep cooking pan, then add the onion to saute.

Meanwhile, cut up the carrot, red beat, cabbage and celery, if you’re using that instead of the lovage.

When the onion is starting to soften, add the carrot, red beet, cabbage, celery (if that’s what you’re using) and salt.

Cook until cabbage is starting to soften.
Cut up the potatoes.

Add them to the other vegetables in the pot, then pour the water on top.
Bring to a boil. Add the beans and tomatoes.
Boil until the potatoes in the soup are softening.
Add the lovage herb (if using), thyme, parsley, dill weed, black pepper and lemon juice. Cook for 3-5 more minutes, then remove from heat. Cover and let sit for at least 10 minutes. This will help the flavors blend better.

Serving Suggestions: Pour borscht into bowls and add about one tablespoon of sour cream in each bowl. Makes about 8 servings. Pofta Buna!