Ingredients

• 1 chicken (preferably homemade)
• 1 onion
• 1-2 carrots
• 1-2 parsley root
• Bay leaf
• black peppercorns
• 2 eggs
• 1 bunch of parsley
• lovage to taste

Hello, my dear readers and guests of the site!

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Zama Moldavian recipe for a traditional first course of national cuisine. Zama is a chicken soup with homemade noodles, with a characteristic sour taste and aroma. This is the real queen of first courses.

Zama Moldavian is so popular that, not to mention that it is loved, and is a frequent guest on the table of Moldavians, according to tradition, it is served on the second day of the wedding. The bride must certainly cook it, thus demonstrating the culinary abilities of the young hostess.

Zamu is also served after any festive feast, and feasts in Moldova are such that the tables are simply bursting with delicious national dishes, such as Moldavian, mititei, kirnetsey, pies and vertuts, jelly from a rooster, paprikash and many others.

A special feature of Moldavian zama, unlike chicken soup, is the addition of borsh acre (bran kvass), without which zama is not zama. Homemade noodles must be present, and fragrant lovage, which gives the zama a peculiar taste and aroma. After such feasts, she is eaten with a bang.

The recipe for Moldavian zama is prepared all over the world. Many Moldovans living abroad speak of her with pride and often remember their mother's deputy. They not only remember, but also cook, and no matter how hard they try, my mother's deputy was and remains the most delicious and unforgettable. It's undeniable!

Perhaps many have heard of zama or tried it, but do not know how to cook Moldavian zama. And many have not heard about it at all, so I will be happy to show you step by step with a photo.

Zama is best prepared from home-made laying hens, in which case the taste is more intense and the color is yellow, amber.

Unfortunately, I did not find a laying hen on the market, and bought it in a supermarket. Quite thin, and not yellowish, of course, it does not go in comparison with home.

Here in Portugal they sell such chickens, especially for making chicken soup, called canja. But if you are a happy owner of poultry, then I really hope that the taste of Moldavian-style zama will not disappoint you!

How to cook zama in Moldavian style

Singe the chicken, cut into pieces and wash.

Put to cook on a big fire. When the foam rises, remove it, reduce the heat to a minimum. Remove any foam from time to time. Zama should not boil, this is very important! The broth should be clear, with a pronounced amber color.

Cook over low heat for forty minutes. Sliced ​​parsley root and carrots, if available, and celery fry in a pan without oil and put in a pan with chicken. This trick will give the broth a pleasant taste and aroma.

Add a whole onion or 3-4 shallots, it turns out very tasty, as the shallots are very fragrant, fried roots, peas, salt. Cook over low heat until almost done.

While the meat is cooking, prepare the homemade noodles.

How to make homemade noodles for soup

Delicious yellow noodles are made with homemade eggs. I cook noodles for zama and soup only on eggs, or on 1 egg +1 yolk, without a gram of water and salt. Crack 1 egg into a bowl and separate the yolk from the white of the second.

Stir, adding a little flour.

Add enough flour to make a stiff dough. Knead well and roll into a ball, sprinkling a little flour on top.

Cover with a clean, slightly damp cloth or towel, let rest a little.

Then roll out the dough very thinly. Transfer the rolled layer to a towel and let it dry a little, turn it over several times, so the dough dries faster.

Then cut into strips, put one on top of the other. Cut obliquely on both sides very thin noodles.

Zama in Moldova is boiled with potatoes and without. I often alternate. When the meat is cooked, add potatoes, cook until half cooked. You can add carrots in slices with potatoes again, or you can not.

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Finely chop the parsley and lovage, I have salty lovage, since I didn’t meet fresh here, it needs to be washed from salt, poured with cold water. You can, of course, without lovage, replacing with dill, or add only parsley.

Then add homemade noodles. Stir carefully. When the noodles are cooked and float, pour in the boiled sour bran borsh. Let it boil. From kvass, the deputy will become a little cloudy.

After that, if you need to add salt to taste, greens, then simmer for 1 minute over very low heat. Cover with a lid and turn off the stove.

This delicious Moldovan zama is ready! Put a piece of meat on a plate, pour zama and serve. And if you cook and serve in Moldovan style, the taste will double!

Now you know how to cook zama in moldavian style!

Bon appetit!

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Moldovan soups, like all dishes of Moldovan cuisine, are very unusual and extremely healthy. They appeared under the influence of Greek, Turkish, Russian and Ukrainian cuisine, but when combined with the usual ingredients, a completely unexpected result was obtained: tender, sour, refreshing and very tasty and hearty soups. The most famous of Moldovan soups are chorba and zama. If you are not yet familiar with the cuisine of sunny Moldova, then start with soups. And "Culinary Eden" will tell you how to cook them.

Moldavian chorba is a typical representative of thick soups of the Near and Middle East. Similar soups are found in the cuisines of Turkey, Romania, Serbia, Macedonia, Bulgaria, Uzbekistan, and Turkmenistan. In Moldova, chorba is prepared from meat, root vegetables, vegetables and herbs. Usually for chorba they take beef, lamb, rabbit, rooster, chicken giblets or fish. The vegetable part is carrots, onions, celery, tomatoes, sweet peppers, cabbage, parsley, tarragon, leek, lovage. For satiety, potatoes, beans, rice are added to chorba. The peculiarity of this dish is that the vegetables are not fried, but put fresh in the broth.

The main, obligatory component of chorba is kvass (borsh). It usually makes up a third of the soup and is added shortly before cooking (so as not to interfere with the cooking of the potatoes). For chorba, only real light sour bread kvass is suitable. In Moldova, kvass is made from wheat bran.

Moldavian kvass (borsh)

Ingredients:
1 kg wheat bran,
2-3 cherry sprigs with leaves.

Cooking:
Bran pour 5 liters of boiling water, put chopped cherry branches and leave in a warm place for several days. Strain the finished kvass and refrigerate. Leave the thick for making the next portion of kvass.

Ingredients:
500 g of meat (beef, pork, veal),
500 ml kvass
1-2 potatoes
1 onion
1 carrot
¼ head of cabbage
1 parsley root
1 celery root
1 handful of string beans,
1 stalk leek,
parsley, celery, dill, red pepper, salt - to taste.

Cooking:
Boil the meat broth with the onion, then discard it. In turn, dip into it finely chopped vegetables - from hard to tender: celery and parsley root, carrots, cabbage, potatoes, leeks, green beans. When the vegetables are cooked, pour in the boiled kvass, season the chorba with herbs, pepper, adjust the salting. Serve hot, with sour cream.

Ingredients:
300 g beef or veal,
50 g dried porcini mushrooms,
1 carrot
1-2 bulbs
1 small celery or parsley root
1 egg
100 g flour
400-500 ml kvass,
parsley, thyme, celery, salt, pepper, bay leaf - to taste.

Cooking:
Pour mushrooms with warm water for half an hour. Cut the meat into large cubes, dip in salted boiling water and cook for 20-25 minutes. At this time, cut the vegetables and mushrooms into thin strips and add to the broth. Add the water in which the mushrooms were soaked. After boiling, reduce the heat to a minimum and cook for another 15-20 minutes. From flour, eggs and a pinch of salt, prepare a dense dough, roll it thinly, cut the noodles, add to the soup. Pour warm kvass into the soup, wait for it to boil, cook for a few minutes, add greens, black pepper, bay leaf. Turn off the heat and leave the chorba to infuse for 5-10 minutes. Serve hot.

Ingredients:
500 g veal,
500 ml of water
250-300 ml kvass,
3-4 potatoes
¼ head of cabbage
2-3 bulbs
2-3 tomatoes
1 carrot
100 ml sour cream
Bay leaf, celery greens, dill, leek, garlic, red and black pepper - to taste.

Cooking:
Coarsely chop vegetables (except tomatoes), lay on the bottom of a large baking dish or ducklings. Put the veal on top in one piece, salt, pour boiling water over it and put it in an oven preheated to a temperature of 180ºС for 1 hour. Then add boiled kvass, chopped tomatoes, sour cream, pepper, bay leaf and put back in the oven for 15-20 minutes. Serve chorba topped with fresh herbs and crushed garlic.

Zama

Zama is also a hot sour soup, but simpler and lighter than chorba, as it is based on chicken, fish or vegetable broth. Heavier meat - beef, pork and lamb - is not used in zama. Potatoes are often substituted for rice. The recipe for this soup usually involves the addition of a raw egg beaten with sour cream. Zama can be acidified with kvass, like chorba, or maybe with lemon juice.

Ingredients:
1 young chicken
2-3 bulbs
1 cup green beans
2 carrots
1 parsley (root and herbs),
1 small celery root
100 g sour cream
1 egg
1 lemon
greens (dill, celery, tarragon) - to taste,
salt, red and black pepper to taste.

Cooking:
Prepare chicken broth. Remove the chicken, finely chop the meat. In the broth, lower the coarsely chopped vegetables, salt, cook for 15-20 minutes over low heat. Return the chicken to the soup. Add lemon juice and pulp, slowly pour in the beaten egg with sour cream. Stir well so that the egg does not curdle. Bring the soup to a boil, season with herbs and pepper, remove from heat and let it brew for 5-10 minutes.

Ingredients:
500-600 g of white river fish,
2-3 bulbs
2-3 carrots
100-150 g long grain rice
1-2 tbsp corn flour,
1 glass of kvass
salt, celery greens - to taste.

Cooking:
Pour the fish, coarsely chopped, with cold water so that it is completely hidden. Bring to a boil, remove the foam, salt and cook over low heat for 10-15 minutes. Add washed rice, finely chopped carrots and onions, cook for another 10-15 minutes. When the vegetables are ready, pour in the cornmeal, pour in the boiled kvass, bring the soup to a boil and remove from heat. Zamu with fish can be served both hot and cold.

In addition to chorba and zama, there is another interesting soup in the cuisine of Moldova - syrbushka. Its feature is the use of whey from sheep's or cow's milk. The recipe for cheesecake is very simple: put vegetables in boiling water, add grits (corn or semolina), cook until tender, add whey, butter, herbs and spices.

Ingredients:
1 liter of serum
0.5 l of water,
2-4 potatoes
2 carrots
1 onion
1 tbsp butter,
2-3 tbsp corn (semolina) grits,
coriander seeds, salt, herbs to taste.

Cooking:
Boil salted water, put a whole onion and carrots, cut into circles. When the carrots are cooked until half cooked, put the potatoes, cut into slices. After 5-7 minutes, pour cornmeal through a sieve, mix, boil for several minutes. Pour in the whey, bring to a boil, add oil, coriander and chopped herbs. Remove the onion and discard. Serve the cheesecake hot.

As you can see, original Moldovan soups can be easily prepared from available ingredients. Chorba, zama and syrbushka are universal: in winter they saturate and warm, in summer they refresh. But regardless of the season, these soups decorate the table, add variety to our diet and provide us with vitamins and other useful elements. They even say that sour Moldovan soups are the best way to fight a hangover. Experiment boldly and live deliciously!

Zama is a traditional first course of Moldovan-Romanian cuisine. It is cooked in homemade chicken or rooster broth with homemade noodles and vegetables.
An obligatory ingredient of zama is kvass, which is made from bran (Bors akru).
Bran kvass gives the finished dish a unique, original taste with a slight sourness. If you don’t have such kvass, then you can try adding citric acid or lemon juice.
Zama is a sure remedy after plentiful feasts.

Ingredients

• Homemade chicken - 1-1.3 kg. (or rooster).
• Celery root-50g.
• Parsley root - 1 pc.
• Posternak root - 1 pc.
• Onion-1pc.
• Carrots-1-2pcs.
• Bran kvass-250ml. (or lemon juice).
• Black peppercorns - 4-5 peas.
• A bunch of green parsley.
• Salt.

For homemade noodles:

• Egg-1pc.
• Flour-100g.
• Salt.

The amount of ingredients is calculated on a 3-liter pan.

STAGE 1

Wash the chicken, dry it and cut into portions.

STAGE 2

Pour the chicken with cold water, so that you do not have to add during cooking and put to boil.

STAGE 3

Bring to a boil. As it boils, remove the resulting foam. Reduce the fire, the broth should not boil violently. Cook for 1-1.5 hours. Until the chicken is fully cooked.

STAGE 4

While the chicken is cooking, prepare the homemade noodles.
Pour the flour into a bowl with a slide, make a hole in the center, add a pinch of salt and beat in an egg.

STAGE 5

Mix the egg with flour with a fork. When the dough thickens, start kneading the dough with your hands. Knead for 10-15 minutes.

STAGE 6

Knead the dough on a work surface lightly dusting with flour.
The dough should be quite dense and firm.
After that, wrap the dough in cling film and let stand for 15-20 minutes. During this time, the dough will become more elastic, but still quite dense.

STAGE 7

Roll out the dough to a thickness of 2-3 mm. While rolling, dust the work surface with flour. Sprinkle the rolled dough with flour and let dry a little.

STAGE 8

Then roll up and cut the dough into thin noodles. Spread the chopped noodles on the work surface and leave to dry for 20-25 minutes.

STAGE 9

Let's clean the onion.
Peel and wash the carrots.
Peel and wash parsley, celery and parsnip roots. Cut the roots into quarters.
Let's check the meat for readiness. If the meat is almost done, add onions, carrots and celery roots, parsley and parsnips.
Salt and add peppercorns. Cook until the meat is ready. It's about another 30 minutes.
After that, we take the vegetables out of the broth, the onion can be thrown away, and the roots are allowed to cool slightly and cut into strips.

STAGE 10

Then we'll add the noodles. I boil the noodles separately to keep the broth clear. If desired, the noodles can be added immediately to the broth and cook for 5 minutes.
Next, add the chopped roots.

STAGE 11

Now we will pour kvass, bring the deputy to a boil, remove the resulting foam.
Add chopped parsley, cover the pan with a lid and remove from heat. Let's brew for about 10-15 minutes.

BON APPETIT!

From myself I can add this really restoring and uplifting soup

Immediately, probably something complicated, exotic?

When you see the photo, you will say - So this is an ordinary noodle soup!

Ordinary - but not really. In different parts of the world, any Moldovan, having heard the word Zama, will freeze in sweet memories, it is like a password, like a key to communication.

This dish is like medicine!

From bad mood and blues

From colds and hangovers

From the fierce cold and heat.

So it's decided, we're preparing the deputy.

I will show my grandmother's version without potatoes, she said that a deputy with potatoes is prepared for saturation (ie, gluttony) and not for enjoyment.

We buy homemade soup chicken in advance.

Onions, carrots, parsley root (I was not lucky in our market garden).

Pepper pod or gogosharin

Greens: parsley and lovage.

Bran kvass (sour but without fermentation)

Homemade noodles.

I'm getting started.

I cut the kuru into portioned pieces, and in the process of cutting with an experienced eye, I determine that the chicken is no longer young (judging by the strong cartilage on the joints, tough tendons and the absence of cartilage on the breast bone), and it was also a laying hen. Conclusion: you need to cook a bird for about 2 hours. .

I cook for 7 servings, which means I cook the whole chicken in the bay with almost three liters of water, and cook a clear broth according to all the rules. (Gathering the foam at the beginning and avoiding rapid boiling for 2 hours)

So, while the broth is whispering on the stove, I'm cooking the noodles.

For the whole soup, it is enough to knead the dough from 2 eggs and a glass of flour, one and a half, in general, the dough should be elastic.

a ball without greens is for soup, and green is a different story.

I roll out the dough thinly, cut the noodles and leave to dry,

Green paste from another opera. But let it be :)

2 onions one in the husk, lay it min. 20 before the rest of the vegetables (gives the broth an amber hue), carrots 3 small roots (oh, how the parsley root is missing)

hot pepper

Bran kvass and greens.

Well, two hours flew by unnoticed. We try the meat, add salt.

I cut onions and carrots. I catch the onion in the husk from the broth and overboard.

I boil the noodles separately, at this time the chopped onions, carrots and peppers are boiled in the broth.

I drain the finished noodles and wash them (against all laws, but we need to maintain the transparency of the broth)

and send it to the soup. Has it boiled?

And now attention is the turn of what turns our soup into Zama!

Bran kvass and greens LOVISTOKA (leushtyan).

Bran kvass with an interference fit, but can be replaced with lemon juice - zama should be sour.

I let it boil again. Well, perhaps that's all.

We lay the table and ask to the table.

Zama is magical. Not just a soup, but a real healing dish. Cider "yesterday went too far with wine tasting" - it shoots like a hand :) I have more than once seen how foreign guests, with a print on their faces "I wish I had died yesterday" come to life before our eyes after a plate of this delicious national soup.

The three essential components of zama are poultry, sour kvass and homemade noodles.

Ingredients

Domestic chicken - 1 pc.
Noodles - 100-150 gr dry
Tomatoes - 1-2 pieces
Sweet pepper - 1 pc.
Carrots - 2-3 pieces
Onion - 1 pc.
parsley root
lovage
Bors accru

Bors accru- this is such a sour kvass, which is added to zama and borscht in national cuisine. In Moldova, it is sold in stores both in liquid form and in dry concentrate. You can, of course, acidify the soup with lemon juice, but it will be a different calico. Therefore, if you don’t have such a product in stores, you can cook it yourself. Here is my grandmother's recipe. It is designed for 7-8 liters.

1kg wheat bran
500 gr corn grits
15 gr yeast
1 sprig each - celery, thyme, thyme and cherry.

Put all the ingredients in a large cauldron or pan, add 1.5 liters of cold water and mix well. Leave for 3-4 hours. Then put on fire and pour 7 liters of hot water, mix, bring to a boil. The fermentation time will depend on the temperature; in summer, borscht "turns sour" in a day. Chilled and strained, it keeps well in the refrigerator.

homemade noodles- it's also very simple. The two ingredients are eggs and flour. It is better to take homemade eggs, the color of the noodles will be pleasant yellow. Pour flour on the table with a slide, pour 2 eggs on top and knead the dough, it should be very tight and hard so that the noodles do not boil. Roll out the dough thinly and cut into noodles. Dust a baking sheet or tray with flour and lay out the noodles in an even layer to dry.

We cook the broth, everything is as described

(ciorbă) - the first hot dish, soup like shurpa; the general name of the national Serbian, Bulgarian, Romanian, Moldavian, Turkish, Albanian and Macedonian hot thick soups. As a rule, the proportion of the liquid part of such soups (from a quarter to a half) is boiled kvass (it is usually made from wheat bran, but regular kvass can also be used). However, not everyone likes it this way due to individual preferences and digestive characteristics. Variants of recipes for Moldavian chorba without kvass are also known, which can be easily replaced with natural vinegar or lemon juice (we will talk about them). This is how the townspeople often cook.

Moldavian chorba can be prepared from different types of meat. The composition of chorba necessarily includes onions, carrots, if possible - parsley root and celery, tomatoes or tomato paste, as well as various spicy fragrant greens (dill, parsley, basil, lovage, cilantro, tarragon). Beans (including green beans), potatoes, sweet peppers, cabbage, rice, and recently corn (young or canned) are used as replaceable and seasonal components.

Fresh, in no case fried, young vegetables are laid in chorba. This method of cooking is fundamentally healthier. It is by this principle that chorba differs from Ukrainian borscht and other filling-type soups for the better.

Moldavian chorba with veal or young lamb beans

Ingredients:

• veal or lamb (possible on the bones) - about 500 g;
• onions - 1-2 pcs.;
• carrots - 1 pc.;
• parsley rhizomes - 1-2 pcs.;
• young green beans - about 20 pcs.;
• potatoes - 2-5 pcs.;
• white cabbage - 1/4 head;
• medium-sized ripe dense red tomatoes - 2-3 pieces;
• sweet pepper (preferably red) or gogoshary - 2 pcs.;
• garlic - 2-4 cloves;
• dry spices for broth (bay leaf; peppercorns, cloves, etc.);
• different greens (basil, lovage, parsley, dill, etc.);
• lemon - 1-2 pcs.;
• hot red pepper;
• salt.

Cooking

The meat, cut (or chopped) into small pieces, is placed in a saucepan with peeled parsley rhizomes, onions (whole), bay leaves, peppercorns and cloves. Pour everything with water and bring to a boil, then reduce the heat and cook, gently removing the noise and fat, almost until ready (that is, for 40 minutes). In the middle of the process, add carrots, chopped relatively large.

At this time, we are preparing the rest of the products. Remove the tips from the bean pods and cut each into 3 parts. After the specified time, we remove everything with a slotted spoon (and throw it away) except meat and carrots. Now put the sliced ​​potatoes and chopped beans into the pan. Cook for 10-15 minutes, then add chopped cabbage and sweet pepper. Cook for another 8-10 minutes. Lay the tomatoes, cut into slices, and cook for another 2-3 minutes.

Now you can add boiled kvass, but we will do it differently. Pour the finished chorba into deep plates or soup cups, add finely chopped greens and chopped garlic. It is highly desirable to use basil and lovage. Season with red pepper. Add 1 tbsp to each plate. a spoonful of lemon juice. You can season chorba with natural fruit vinegar to taste - it will also be delicious. Chorba can be served separately with sour cream, as well as bread, a glass of rakia or divin (a local strong grape alcoholic drink like brandy or cognac) or a glass of table wine.

You can also cook delicious chorba from pork or any poultry meat. The cooking process and the proportions of the ingredients are almost the same. When using dry beans (white or colored) instead of young green beans, they are soaked in the evening and boiled separately until tender, after which they are added to chorba at the last stages of cooking in the right amount.