1. Sarmale with Ricotta in Beet Leaves, as they make it in the Bison Land of Neamț County

Take home the recipe: Take 2 cups of the finest ricotta, 1 cup of rice, 1 onion, 25-30 beet leaves, 2 cups of borscht, 100 ml of tomato paste mixed with water, and a small cup of sour cream. We recommend cooking this delicious, traditional recipe from the Bison Land alongside friends, seasoned with plenty of laughter and stories. Finely chop and sauté a large onion, then add 1 cup of rice, a pinch of salt, and 2 cups of ricotta. Mix well, then fill the beet leaves as you would for traditional sarmale. Simmer them in a mixture of borscht, tomato paste, and water. At the end, stir in the sour cream to enrich the sauce. Serve slowly, savoring the moment—with joy and gratitude!

2. "Umplătura" with Liver, as they make it in Margina, Timiș County

Take home the recipe: "Umplătura" is made as follows: finely chop a large onion, about the size of a fist, and sauté it in a generous spoonful of lard. Not oil—lard is more flavorful! Cook the onion until it turns translucent. Remove from the heat and add a bunch of chopped parsley, one or two raw livers—grated, not chopped—along with salt, pepper, and 5-6 eggs (no more). For each egg you add, include one tablespoon of flour. Mix everything well, then pour the mixture into a heat-resistant bag. In the past, it was wrapped in cellophane, tied neatly, and boiled in water for about 45 minutes. Once cooked, slice it and serve on a flat plate. Enjoy!

3. Poeka Soup from Ciumani (Csomafalvi poékaleves) as they make it in Harghita

Have you ever thought that there could be a soup combining smoked ham hock with dried plums, served with fried pasta? When you travel through Harghita, you’ll encounter breathtaking landscapes and a culinary culture that blends Székely traditions with modern elements. Here, we discovered an example of Székely culinary mastery—a recipe that ingeniously balances traditional flavors with contemporary innovations: Poeka Soup from Ciumani!

Take home the recipe: Prepared with smoked ham hock, this soup, enriched with fresh vegetables, dried plums, and a red roux for thickening, is an authentic representation of the region’s cuisine. Start by boiling the smoked ham hock, then add sautéed onion, carrots, celery, dried plums, bay leaves, sweet paprika, salt, and tomato paste. The red roux, made from flour and lard, is used to thicken the soup. Once the ingredients are softened, combine the contents from the two separate pots and add vinegar and sugar to balance the flavor. A unique element of this soup is the fried pasta, made from flour, eggs, salt, and baking soda, shaped and fried until crispy. This soup can be served with noodles, "csipetke," or semolina dumplings, but it is recommended to serve it with fried pasta and dried plums.

4. Brașov Pancakes, with the taste of Țara Bârsei

Everyone loves pancakes, but in Țara Bârsei, they transform from a dessert into a savory dish. Filled with minced meat and served with a rich tomato sauce, this royal dish will stay in your memory, and you’ll seek it out every time you pass through the area.

Take home the recipe: Now, let’s share the secrets of preparing the famous Brașov pancakes: start with minced meat, a delicious mix of pork and beef, sautéed with onion and oil, then deglazed with white wine. This is just the filling for the famous Brașov pancakes, which surprise with their unique texture. The pancakes, made from eggs, milk, and flour, are stuffed with that delicious mixture, then dipped on each side in beaten egg and breadcrumbs before being fried in oil to form an irresistible golden crust. Each serving is completed with a tomato sauce that will make your mouth water and invites moments of joy and celebration.

5. Dresală with Trout Mushrooms from the Heart of Bucovina

Aside from the wonderful monasteries, Bucovina offers a variety of traditional dishes. Among the many delights here, mushroom dishes stand out—soups and stews made with all kinds of mushrooms like bureți or hribi, hearty and flavorful, making you forget about meat during fasting periods. From here, we’ve chosen a mushroom borscht enriched with sour cream: known as “walnut trout” (Polyporus squamosus), the mushroom grows on trees — walnuts, maples, broadleaf trees, or fruit trees — from spring until October.

Take home the recipe: For 5 servings, you will need: 700g of bureți mushrooms, 1 egg, vegetables depending on how thick you want the soup: bell pepper, tomatoes, carrot, onion, and parsley—chopped, 800g of sour cream, Jântuială or sour borsch, salt, lovage, and hasmațuchi (a local herb). Start by boiling the trout mushrooms, skimming off the foam, then adding the vegetables. Once the vegetables are cooked, sour the soup with jântuială—it tastes better than using borscht. Depending on your taste, let it simmer for another boil or two, then remove from heat. Mix the sour cream with the egg and pour it into the soup. Top with lovage and hasmațuchi. Serve cold; in summer, it's a true culinary delight.

6. Hribovica, Embracing the Bihor Traditions

In the Bihor area, we discovered another mushroom soup recipe that showcases the perfect blend of cultures and flavors from this region. It is one of the most authentic culinary experiences you can enjoy here and is known as Hribovica. This soup, with a long-standing tradition in the Slovak community in northern Bihor, is more than just a dish—it is an integral part of the local culture and culinary traditions.

Take home the recipe: Preparing Hribovica is a process that starts with choosing dried mushrooms. These are soaked to regain their texture and flavor. While the mushrooms rehydrate, peel and chop the potatoes, and finely chop and sauté the onion in lard or oil. The hydrated mushrooms are then added to the pot along with the potatoes and spices, creating a robust and aromatic base. The secret of this soup lies in preparing a roux from flour and milk, which is added to the pot to thicken the soup and give it a creamy texture. Near the end, the soup is enriched with sour cream, transforming it into a comforting dish full of flavor. Served hot, Hribovica is more than just a soup—it is a warm embrace of the Bihor traditions.