Chicken zama with homemade noodles. Moldovan soups
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 Moldovan recipe traditional first course national cuisine. Zama is a chicken soup with homemade noodles, with 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 the feasts in Moldova are such that the tables are simply bursting with delicious national dishes, such as Moldavian, mititei, kirnetsei, pies and twirls, jelly from a rooster, paprikash and many others.
A feature of the Moldavian deputies, in contrast to chicken soup is the addition of borsh acre (-bran kvass), without which zama is not zama. Without fail, homemade noodles must be present, and fragrant lovage, giving a substitute 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.
Zamu is best cooked from domestic chicken laying hens, in this case the taste is more saturated 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, the lucky owner poultry, then I really hope that the taste of deputies in Moldavian style will not disappoint you!
How to cook zama in Moldavian style
Singe the chicken, cut into pieces and wash. 
Put to cook on 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 pleasant taste and aroma.
Add a whole onion or 3-4 shallots, it turns out very tasty with it, as the shallot is 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 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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Chorba - Moldavian soup with kvass. Amazingly delicious!Have you ever cooked soup with kvass? If not, I highly recommend trying it. Because it's a thing! Most of all, it reminded me of our favorite borscht, only different in composition. And the taste of chorba is brighter, more memorable. If you love borscht, then I am sure that after tasting just one portion of chorba, you will fall in love with it for life. And it is prepared even easier than borscht.
Moreover, chorba is no less variable in composition. And that means - it can always be prepared from what is at hand. And this, you see, is very convenient.
First, about what kind of chorba I prepared. I did not use any specific recipes, but only recommendations for making this wonderful Moldovan soup.
I used:
2 onions
1 large carrot
300 gr. fresh root celery
1 stalk leek
10 medium potatoes
2 large fresh tomatoes
Bunch of fresh parsley
Bread kvass (I bought). The ratio of broth and kvass: 2:1. It took me about a liter. (I’ll tell you about kvass a little lower; for chorba, this is a separate issue).
Red ground pepper
A few cloves of garlic (to taste)
And I cooked in a large 7-liter saucepan. I just did it yesterday, in the evening, and the bottom of the pan is already visible :) So:
1. I immediately chopped the chicken into portioned pieces. And I made the broth. Not everyone is able good broths cook.
2. While the broth was cooking, chopped onion, cut carrots and celery root into thin strips. IN ready broth dropped the vegetables. Let it boil and cook for about 5 minutes.
3. In the meantime, I peeled the potatoes and also cut them into strips. I dropped it into the soup. Once again she let it boil and cooked for about 5 minutes (until the potatoes were half cooked).
4. During this time, I chopped the leeks and cut the tomatoes into strips. I sent it to the pot, let it boil again.
Served with sour cream.
See how easy it is?) I didn’t even have to sauté vegetables (by the way, this is what chorba is fundamentally different from borscht). And how delicious!
So, now about what else you can cook chorba from.
Meat part: beef, young lamb, cock, chicken giblets... I took a chicken, for lack of offal and a rooster.
Mandatory part: carrots, onions, parsley, celery, tomatoes and spicy greens - leek, dill, lovage or tarragon.
Variable part: beans, potatoes, cabbage, Bell pepper, rice (replacing potatoes in some chorbs). Here I only used potatoes from here.
Kvass: for a real Moldavian chorba, kvass is actually prepared from wheat bran. But various sources indicate that at present it is often replaced with purchased bread kvass.
The general procedure for preparing chorba:
1. Cooking meat broth.
2. Dip into it vegetables cut into thin strips from the main part.
3. After 5-10 minutes, replaceable components are added. Only pre-boiled beans are added along with the main vegetables or even earlier.
4. When the vegetables are ready, boiled kvass is added.
6. Let it brew for 15-20 minutes. If chorba is not sour enough, add lemon juice.
7. Can be served with or without sour cream. Sometimes sour cream is seasoned with chorba immediately in a saucepan.
Calories: Not specified
Cooking time: Not indicated
In a plate, the Moldovan soup zama looks like a regular soup with vegetables. But from the very first spoon you understand that Moldavian zama is a completely different dish, unlike anything else, and even more so like ordinary noodles. What distinguishes zama from all other soups and how to cook Moldavian zama? Firstly, according to the recipe of the Moldavian zama, the soup is prepared from domestic chicken, and the broth is made rich, strong. Secondly, they only add, with magazine horns, this is no longer a deputy. Well, the main difference is that the zama tastes sour, and this unusual taste gives Moldovan borscht (sour bran kvass), sometimes it is replaced lemon juice. There are a lot of vegetables in the zama soup recipe, all of them are added without frying, and a lot of greens, among which there must be a bunch of lovage. You can add potatoes to zama, or you can not add them - they say that zama without potatoes is a soup for enjoyment, and with potatoes - for saturation.
Ingredients:
- half of a domestic chicken (about 1 kg);
- water - 3 liters;
- potatoes - 3-4 pieces;
- carrots - 2 pcs.;
- onion - 2 pcs. (1 in broth and 1 in zamu);
- tomatoes - 3 pcs.;
- pepper - 2 pieces (gogoshary or Bulgarian);
- lovage - 1 bunch;
- parsley - 1 bunch;
- salt - to taste;
- peppercorns;
- homemade noodles - 2 handfuls;
- sour kvass on bran - 0.5 cups (to taste).
Recipe with photo step by step:
Cut the half of the chicken into pieces, wash, put in a saucepan. Pour in 3 liters cold water, salt to taste. We put on a strong fire and wait until the water begins to boil. Immediately screw the flame to the minimum, remove the foam. Cook the chicken for 20 minutes over low heat, periodically collecting the rising foam. Then we put one onion in the husk, one peeled carrot, a bunch of lovage, peppercorns into the broth and cook the meat for about 1-1.5 hours (depending on the chicken). From the finished broth we take out the meat, take out the greens, onions and carrots. 
If homemade noodles are not in stock, mix 1 egg with a tablespoon of water and a glass of flour. Knead a stiff dough, roll it thinly, sprinkle with flour, roll up and cut into strips (noodles). Dry a little in the oven. About 15 minutes before the broth is ready, we begin to cut the vegetables. Cut potatoes into strips or cubes. 
We cut the carrots large - slices or circles, slices. 
Chop one onion into small cubes. 
You can add to deputy bell pepper or gogoshars. Cut the pepper into chunks. 
Put the potatoes in the prepared broth, cook until the potatoes are completely soft. This is a prerequisite, because adding tomato and sour kvass the potatoes will no longer boil soft and remain cruel. 
When the potatoes are almost ready, add the onion cubes to the soup. 
After 5 minutes, lay the carrots and continue to cook the soup until the potatoes and carrots are ready. 
Add chopped tomatoes to the soup. 
Add red pepper along with tomatoes. If you put gogoshars in your soup, taste the pepper, gogoshary can be very spicy. 
Cook soup until vegetables are ready. We fall asleep homemade noodles, stir. Let the soup boil, cook from the moment of boiling for 7-8 minutes until the noodles are half cooked. We pour sour kvass from bran (you can replace it with lemon juice, but the taste will not be the same), we try zama. If necessary, add sour kvass and remove from heat. 
Let the zama brew for 10 minutes so that the noodles reach readiness. Pour into bowls and add a piece of chicken to each. Sprinkle with parsley and call everyone to the table. Serve with soup
An obligatory ingredient of zama is kvass, which is made from bran (Bors akru).
Bran kvass gives ready meal unique, original taste with a slight sourness. If you don’t have such kvass, then you can try to add 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.
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. Before full cooking Chicken.
STAGE 4
While the chicken is cooking, prepare the homemade noodles.
Pour 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 it sit 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 it brew for about 10-15 minutes.
BON APPETIT!
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 connected familiar ingredients got a completely unexpected result: 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 thick soups 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 is suitable bread kvass. 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 the chopped cherry twigs and leave in a warm place for several days. Ready kvass strain 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 root and parsley, 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 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 big shape for roasting 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 hot too sour soup, but simpler and lighter than chorba, since the broth from chicken, fish or vegetables acts as the basis in it. Heavier meat - beef, pork and lamb - is not used in zama. Potatoes are often substituted for rice. The recipe for this soup usually involves adding raw egg whipped 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. Take out 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, add cornmeal, pour in boiled kvass, bring the soup to a boil and remove from heat. Zama with fish can be served both hot and cold.
In addition to chorba and zama, there is another one in the cuisine of Moldova interesting soup- cheesecake. Its feature is the use of serum from sheep or cow's milk. The recipe for cheesecake is very simple: put vegetables in boiling water, add grits (corn or semolina), cook until cooked, 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 products. 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 hangover fight. Experiment boldly and live deliciously!
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