From soup to dessert.  5 Moldovan dishes worth trying

From soup to dessert. 5 Moldovan dishes worth trying

Traditional Moldavian dishes are famous for their rich flavors and abundance of vegetables.

Moldavian cuisine is distinguished for its variety because it is located in a region rich in natural resources. There are many grapes, fruits, vegetables, sheep and poultry livestock is developed here. Most dishes of this cuisine are prepared from vegetables, especially corn, beans, eggplant and zucchini. In addition, it is a very spicy and tasty cuisine.

One of the most popular dishes of Moldavian cuisine is hominy, a hard-cooked corn porridge that can be used as a single dish or as a side dish to the main course. It is with him that one should begin the acquaintance with the culinary tradition of the country.

Soup is a rich soup, which is traditionally prepared with the addition of kvass. If desired, the soup can be boiled only on water.

recipe for soup soup


  • 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 black pepper to taste
  • Kvass – ¼ soup juice – optional
  • Serving vegetables


Rinse the meat, dry with paper towels and cut into medium pieces. Fry in vegetable oil in a deep frying pan until golden brown.

Add the peeled carrots to the meat, cut into grate. Cut the peeled potatoes into quarters and add to the pan.

After 5-7 minutes frying, add tomatoes and minced pepper, arrange everything with salt and pepper. Boil for a few minutes, transfer everything to the pan (vegetables should occupy ¾ of volume), fill with water and, if desired, kvass (3: 1).

Let the soup simmer and simmer until the potatoes and other vegetables are tender. Finally add the minced garlic and, if desired, the bay leaf.

Before serving, add finely chopped greens.

Enjoy your meal!

Moldova’s second culinary visit after homin is placinda. This is a pie made from the thinnest dough, which can be prepared with completely different fillings: from potatoes with onions, to cherries or apples.

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

Once you have read the recipe for this dessert, you can decide what it is. Izba Monastery ”. However, in fact, this is Moldovan cuisine, and the cake is called Gugutse hat “, because it’s really more like a sheepskin hat than a” hut “. Moreover, knowing how the Russians want to assimilate the cultures of other peoples, no one will be surprised if their “hut” was completely wiped out of the Moldovan cake.

The dough tubes in this recipe can be replaced with pancakes.

Cake recipe Hat Gugutse »


For test:

  • Butter (softened) – 250 g
  • sour cream (15-20%) – 200 g
  • Sugar – 1 tablespoon.
  • Flour – 3-3.5 tablespoons.
  • baking powder or baking soda (living lime) – ½ spoon
  • Salt and vanilla – one pinch each

For filling:

  • Cherries with grains (can be pre-melted) – 500 g

For the cream:

  • sour cream (25%) – 700 g
  • Sugar – 1 tablespoon.
  • Vanilla as desired
  • Dark chocolate or milk – 100 g (hekura)


Rub the butter with the sugar until it is homogeneous.

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

We take out the dough, divide it into 3 parts. Roll the dough alternately into rectangles and cut each into 5 strips. Place a cherry in the center of each and wrap in tubing. They should be 15. In the tubes we make small holes so that they do not break during baking.

Preheat oven to 190C and bake until golden brown, about 20-25 minutes. If possible, turn it over so that the tubules are evenly baked. Cool the finished tubes.

For the cream, beat the yoghurt with the sugar until it becomes creamy.

To mount the cake, place 5 tubes next to each other on a plate / mold and generously coat with cream. Place 4 tubes in the blanks above, smear again with cream. Then a layer of 3 tubes, two and one. Cream the finished cake on top and sprinkle with minced chocolate.

We put the cake in the fridge for a few hours, preferably overnight.

Enjoy your meal!

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