Tag: dish

  • Discover Romania’s Hunedoara County

    Discover Romania’s Hunedoara County

    Discover Hunedoara! Millions of years of tales and legends.
    It is literally the urge of the local authorities for their prospective tourists.
    The Corvins’ Castle is one of south-eastern Europe’s most important Gothic art monuments.
    As for Bucura lake, it is arguably Romania’s largest glacier lake. Lying at altitude
    of more than 2,000 meters, the Bucura Lake is concealed between the Retezat
    massif ridges, in the Retezat National Park, a true realm of glacier lakes. These
    are just two of the tourist assets you shouldn’t miss if you happen to be in
    western Romania, in Hunedoara County. Our guide today is the head of the Monuments’
    management and tourism promotion Directorate, Radu Barb.

    Your journey may start in any part of the county you
    may be, yet, since the winter season is drawing near, we also have very important
    tourist resorts, such as Straja, where you can go skiing on some extraordinary
    slopes. The services are perfect to a fault. The tourist can find anything they
    want in Straja. Then I recommend Sarmizegetusa Regia. Here you can spend quite
    a few hours, with guides, along very important routes. It is Romania’s leading tourist asset, the Romanian
    people’s birthplace. The Costesti fortress is nearby. Then you can go to Orastie
    and in Hunedoara, for the famous Corvins’ Castle.


    Radu Barb also recommended that we have a stopover in the
    Gold museum in Brad. Founded in 1896, throughout the years Europe’s largest collection
    of native gold items has been growing in time, on the premises. The collection
    has more than 1,300 exhibits found in mines country and worldwide, most important
    of which are the native gold exhibits, originating in the Metaliferi Mountains.

    Radu Barb:


    The museum is one-of-a-kind in Europe.
    We have a special collection here. The museum is open to all visitors and is
    located in Brad municipal city. It can be rated as one of Europe’s most important
    museums of its kind. What we can see is an impressive collection of gold objects, mine
    flowers and tools miners used throughout the years. It is a collection
    illustrative for the county’s and Romania’s riches and it takes people around
    two hours to visit. From there, you can head for the area’s other points of interest,
    such as Tebea. Also, in Vata de Jos we have recently opened a new museum,
    themed the Apuseni Mountains’ heritage. It is an ethnographic exhibition where
    visitors can see for themselves what a traditional house looked like, from
    Zarand Country. We have authentic traditional apparel, household items, and all
    these can be found close to Brad. It is very important, that, when we visit the
    Hunedoara County, we outline the route, according to preferences.


    Built in the 14th century, the Hunyads’ Castle in
    Hunedoara is one of the most beautiful and best-preserved medieval
    constructions of that kind. It has 42 rooms, two open space balconies and two
    attics. The access to the castle is made via a wooden bridge supported by four sturdy
    stone pillars.

    The head of the Monuments’ management and tourism
    promotion Directorate, Radu Barb:


    Before entering the
    castle, we should visit the museum of the castle. There are a couple of interesting
    points for which, if you don’t make your research before you start the journey,
    they can be missed out on, and that would be a pity. There are several small museums,
    there, located on the right-hand side of the castle, with very interesting
    exhibits. It is one of Romania’s most superb castles, it is very carefully
    preserved and very well managed. It has Iancu de Hunedoara at the centre. You
    can spend about four hours there, with guides to accompany you.


    Hunedoara was and still remains a place of the old-time
    traditions. In any corner of the county you may be, you ‘re sure to meet
    craftsmen and you can also taste the local dishes, prepared using old-time
    recipes.


    Radu Barb:

    We have several memorial houses. For instance,
    the Drăgan Muntean House, the house of a very popular traditional music
    vocalist. Traditions and customs are being preserved. There is also a festival
    themed Woodsmen pies, where a couple of thousand people gather each year, in July
    or August. Here, visitors can see several traditional peasant houses. In the Dragan Muntean
    House you can find traditional apparel, blowing instruments such as the flutes,
    as well as other traditional objects. Nearby the memorial house, there is a
    village that has a marble road. It is named Alun, and the scenery there is breath-taking.
    It is a typical destination for trekking aficionados. There are also
    gastronomical points, but for all that info, all you need to do is download Discover
    Hunedoara, from Google Play or Apple Store. The app
    enables us to see all the tourist assets around us, if we happen to be around.
    So we offer a virtual guide, available to everybody.


    Apart from the usual dishes, made of sorts of cheese and
    meat, in Hunedoara, you can also taste the ham salami, the pressed cheese with
    truffles or the fruit stew.


    Radu Barb:


    We also have an association of traditional
    and ecological food producers. In the village of Hărțăgani, for instance, there
    is a woman preparing a sort of pie known as varzare in Romanian,
    following a recipe from the days of yore. We promoted it on the county’s tourism
    promotion page, labelled Enjoy Hunedoara!, and the impact was very special. And here
    we can also mention the famous virsli of Brad. These are very special little
    sausages. We can also mention the rolled minced meat and cabbage leaves package.
    There is a wide variety of produce.


    So
    here we are, with a tourist destination for all ages and for all seasons.

    (Translation by Eugen Nasta)


  • Tripe Soup

    Tripe Soup

    One of the most popular sour soups in Romania, which can be found in any guesthouse or restaurant across the country, is tripe soup. It is as popular as another Romanian traditional dish, the famous “mititei, minced meat sausages.



    The tripe soup is made with beef tripe, garlic, sour cream and vinegar and it originates in the Balkan region. In Bulgaria it is called “shkembe soup and it also contains pork and lamb, in Serbia its name is “skembici and it is usually prepared with a lot of paprika, both sweet and hot, just like in the Czech Republic and Hungary.



    As to the assimilation of the tripe soup by the Romanian cuisine, journalist, writer and TV producer specializing in culinary themes, Radu Anton Roman, described the tripe soup as something strange and subtle, which speaks volumes of the Romanian people. It stinks but its very tasty if you manage to get used to it. It may be harmful to health, its a fatty thick soup that will bring you extra kilos but its too good to refuse it. It originates in Turkey but it feigns being all Romanian. It is equally sour and sweet, hot and velvety, fatty but still delicate, said Radu Anton Roman.



    Now here is the recipe for tripe soup.



    You need almost 2 kg of beef tripe, vegetables for soup, namely one carrot, one parsley, one celeriac, one or two onions, one red pepper or capsicum, sour cream, 2 eggs, garlic, vinegar, pepper seeds and salt.



    First thing you have to do is wash the tripe really well, when it is clean it should be white. The purpose of the vegetables is to flavor the soup, so you will take them out later. Place the tripe and the whole, peeled vegetables in a big pot and boil for 2 hours or more. Add the onions later. Leave to boil on medium heat and towards the end of the boiling process add around 10 pepper seeds and 2 or 3 bay leaves.



    Take out the tripe, strain it and leave it to cool, then cut the tripe into small pieces. Also strain the vegetables, leaving the broth nice and clear. Puree the vegetables and add them back to the broth. Also add the tripe pieces back to the broth alongside the red pepper, which was previously cut into small slices. Leave the broth to boil until the pepper becomes soft. In a separate bowl, mix the egg yolks with the sour cream and add two tablespoons of vinegar. Pour this mixture into the pot after removing it from the heat. Add salt to taste. When served, the tripe soup can be garnished with more sour cream, minced garlic and vinegar. Some people like to serve the tripe soup with hot pepper on the side.



    Enjoy!


    (translated by: Lacramioara Simion)