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Recipe
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Ardeal Cabbage Soup with Smoked Pork

1. Peel the onions, cut them in half, and slice them thinly. Melt or heat the oil/fat/butter in a large saucepan and add the onions and sauté them gently over a medium heat for a minute or two.
2. Cut the pork into largish chunks and add them to the onions. Continue to cook over a medium heat for about 5-6 minutes, stirring regularly.
3. Grate or finely chop the carrot and add it to the pan, stir it in, give it another couple of minutes.
4. Meanwhile, shred the cabbage and put it on top of the mixture already in the pan, put on the lid, turn the temperature down, and leave to stew for about half an hour. At first, it might seem like a lot of cabbage, but it will wilt down to about half its size. From time to time give it all a good mix and make sure nothing sticks to the bottom of the pan (it shouldn’t if the temperature is low).
5. Once the cabbage has wilted down and has turned a slightly translucent yellowy colour, pour in the water, add the bullion, the thyme, stir well, bring it to the boil, turn the heat right down, and leave on a low heat uncovered for at least 30-40 minutes, an hour if you can.
6. If the soup looks watery, or you prefer it thicker and more ‘sloppy’, you can add a ‘rentas’, which is basically a kind of roux made from flour and pork fat, sometimes with finely chopped onion or garlic added.
7. When done, season it to taste, dish it out, sprinkle with green stuff (dill or parsley seem most popular), and serve with some nice crusty bread, smantana (sour cream), and/or hot peppers.

 

Source: http://romanianfoodblog.blogspot.be/

Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Ingredients

  • 200-300g of smoked pork of some variety
  • ½ a medium white cabbage
  • 2 medium onions
  • 1 carrot
  • 2-3 serving spoons of tomato bullion/thick passata (or a smaller amount of concentrate)
  • About 2 tablespoons of oil, porkfat or butter
  • 700ml of water
  • Two large pinches of dried thyme (or a chopped up sprig of fresh if available)
  • Dill or parsley for garnish
  • Salt and pepper for seasoning

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