From soup to dessert.  5 Moldovan dishes worth trying

From soup to dessert. 5 Moldovan dishes worth trying

Traditional Moldovan dishes are famous for their rich taste and abundance of vegetables.

Moldovan cuisine stands out for its diversity, as it is located in a region rich in natural resources. There are many grapes, fruits, vegetables, sheep breeding and poultry farming are developed here. Most of the dishes in this kitchen are made from vegetables, especially corn, beans, eggplant and zucchini. Besides, it is quite a spicy, aromatic cuisine.

One of the most popular dishes in Moldovan cuisine is homin – cooked corn porridge, which can be used alone or as a side dish to a main course. It is with him that one should start getting acquainted with the culinary tradition of the country.

Chorba is a rich soup, which is traditionally made with the addition of kvass. If desired, the soup can be cooked only on water.

Chorba soup recipe


  • Beef, lamb or pork – 500 g
  • Carrots – 2 pieces.
  • Potatoes – 3 pieces.
    • Tomatoes – 2 pieces.
    • Sweet pepper – 2 pieces.
  • Garlic – 2 cloves
  • Salt to taste
  • Ground pepper to taste
  • Kvass – ¼ soup liquid – optional
  • To serve greens


Wash the meat, dry it with paper towels and cut it into medium-sized pieces. Fry in vegetable oil in a deep fryer until golden brown.

Add the peeled carrot to the meat, which is cut into slices. Cut the peeled potatoes into quarters and add them to the pan.

After frying for 5-7 minutes, add finely chopped tomatoes and peppers, season everything with salt and pepper. Boil for a few minutes, transfer everything to the pan (vegetables should occupy volume)), fill with water և, if desired, kvass (3: 1)

Bring the soup to a boil, cook until the potatoes and other vegetables are soft. At the end add finely chopped garlic, if desired, bay leaf.

Add finely chopped greens before serving.

Bon Appetit!

The second culinary business card of Moldova after hominia is plocinda. This is a pie made of the thinnest dough, which can be made with completely different fillings, from onions to potatoes to cherries or apples.

Another traditional pie is vertuta, which is most often cooked with garlic arrows. Vertuta is a bead և strudel hybrid – a thin dough roll that can be made yourself or replaced with filo dough.

After reading this dessert recipe, you can decide what it is. «Izba monastery. ” However, this is actually Moldovan cuisine, the cake is called «Hat “,” because it really looks like a sheepskin hat, rather than a “hut”. Besides, knowing how Russians like to assimilate the cultures of other peoples, no one will be surprised if their “hut” is completely removed from the Moldovan cake.

With this recipe, the dough tubes can be replaced with pancakes.

Cake recipe «Gugutse hat »


For testing.

  • Butter: (softened) – 250 g
  • Sour cream (15-20%) – 200 g
  • Sugar – 1 tbsp.
  • Flour – 3-3.5 tbsp.
  • baking powder or soda (bright lime) – ½ teaspoon
  • A vanilla – a pinch of each

To complete.

  • Cherries without stones (can be pre-thawed) – 500 g

For cream.

  • Sour cream (25%) – 700 g
  • Sugar – 1 tbsp.
  • Vanilla as desired
  • CM or milk chocolate – 100 g (grate)


Brush the butter with sugar until smooth.

Add soda or baking powder to sour cream, mix in butter. Gradually add the flour, stirring constantly, until you knead a soft, non-stick dough. Cover the dough and put it in the refrigerator for an hour.

Take out the dough, divide it into 3 parts. Roll the dough into rectangles, cut each into 5 layers. Put cherries in the center of each և wrap in tubes. There should be 15 pieces. Make small holes in the tubes so that they do not break during baking.

Preheat the oven to 190C and bake for about 20-25 minutes until golden. If possible, turn the other side so that the tubes are evenly baked. Freeze the finished tubes.

For the cream, mix the sour cream with the sugar until it becomes creamy.

To assemble the cake, place 5 tubes next to each other on a plate / mold և spread generously with cream. Put 4 tubes in the upper openings, apply cream again. Then 3 layers of pipes, two and one. Spread cream on the finished cake and sprinkle with grated chocolate.

Refrigerate the cake for a few hours, preferably overnight.

Bon Appetit!

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