Zama recipe Moldovan cuisine. Moldavian Zama: recipe with photos, ingredients, tips and tricks for cooking

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 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

Soup Zama in translation is a broth or yushka, the same cult thing among Moldovans as borscht among Ukrainians or okroshka among Russians. It is prepared in every family. Every Moldovan housewife has her own little secret of making this soup, but the basis is always the same - homemade chicken, homemade noodles, homemade bran kvass.

This soup is often cooked and served as a medicine)) after weddings and long feasts, the next morning it is a wonderful hangover remedy. Someone adds dried thyme to it, someone adds lovage (leushtyan), but since it is quite difficult to find this herb and many people have a bad reaction to it (intolerance), we will replace it with petiole celery. In taste, it is somewhat similar to lovage, but softer and not as fragrant.

In the summer, Moldavian zama is sometimes cooked with the addition of tomatoes, but it’s absolutely not necessary to put potatoes in zama, even for the sake of satiety and richness.

Let's get started. Wash the chicken thoroughly under running water, peel the vegetables, wash the greens. I have kvass - purchased, but of very decent quality, without fermentation.

Cut the chicken into small pieces, add water, put on the stove. When the water boils, drain the first water, rinse the chicken, fill with clean water. After boiling again, the foam will no longer stand out and the broth will be clean. You need to cook the chicken for 1.5-2 hours, the meat should be separated from the bones. Salt, taste the meat.

While the chicken is cooking, let's make the noodles. Mix the egg with flour. Sprinkle flour gradually. I have a perfect chicken egg, it took a little less than a glass of flour. Knead a soft dough, cover with cling film and let it rest for 20 minutes.

After a while, roll out the dough thinly, sprinkling with the remaining flour, cut it into noodles and leave for a while so that the noodles dry out a little.

At this time, chop the onion, carrot and parsley root, ideally in a stick, but now you can chop it any way you like. Add to chicken, cook until done.

Cut the petiole celery, add to the soup, cook for 5 minutes. Then add the noodles.

Homemade noodles cook very quickly. After a minute or two, add kvass.

When the soup boils and the noodles float, taste it - you may need to add salt. Add parsley, hot pepper, pepper, turn off the stove, cover and let the soup brew for 10 minutes.

Moldovan Zama soup is ready. Zamu is served with chopped fresh herbs and sour cream.

Enjoy!

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!

.
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!

Enjoy your meal!

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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.

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 set the table shea and poftim la masse :)) - I ask you to the table.

How to implement the recipe of the Moldavian zama? What components are required? You will find answers to these and other questions in the article. Zama is an appetizing first dish that every Moldovan housewife knows how to cook. For a Moldavian, the aroma of freshly cooked zama is the taste of family well-being and tranquility, home comfort.

It is prepared not only as an everyday dish. At the end of any fun and noisy party or ceremonial feast, you will definitely receive an invitation from the hosts: “Come to our deputy tomorrow!” Each housewife has her own recipe for the Moldavian deputy, but the principle remains the same. How to cook this delicious dish, find out below.

Description

In literal translation, "zama" has several meanings, one of which is "yushka, broth." In Moldova, this is the name of the national hot soup, which in the classic version consists of the following components:

egg homemade noodles;
lovage and bran kvass;
broth cooked from homemade chicken with roots (carrots, onions, parsley root);
chicken meat;
thyme and tomatoes.

The soup is served hot with chopped parsley and sour cream. If you order a zama in a national restaurant in Moldova, you will be served just such a dish. Very often it is prepared differently, adding to the composition components that have nothing to do with the replacement. So, housewives often add potatoes to the above list of products for satiety.

The soup we are considering was originally prepared only from chicken, its offal, but today there is a zama from a rabbit, fish, and even lean.

With chicken and bell pepper

We bring to your attention a very attractive recipe for Moldavian zama with bell pepper and chicken. We take:

one chicken (be sure to buy fragrant, homemade, yellowish);
one onion;
one bell pepper;
one carrot;
two eggs;
30 g leek;
200 ml kvass;
two st. flour (1 cup = 200 ml);
one parsley root;
salt and herbs (to taste).

How to cook?

This recipe for a Moldavian zama suggests following these steps:

Pour enough water into a 5-liter saucepan so that you do not have to add water during the cooking process of the chicken. Dip chicken into boiling water.
Boil the bird over low heat, skimming off the foam from time to time.
Send the leek (Moldovans call it prazh) and parsley root to the broth.
Now cook homemade noodles, because Zama does not tolerate store-bought pasta. Crack the eggs, season with salt, add as much flour as needed. The dough should be very tight. Roll it into a thin layer, let it dry in the air and cut it thinly - with noodles.
When the meat begins to fall off the bone (after a couple of hours), send the vegetables cut into strips into the broth: onions, carrots and Bulgarian sweet red peppers.
Next, send the noodles to the broth.
5 minutes before readiness, season the zama with bread sour kvass (the Moldavians call it borsh). Pour as much kvass as you like, but the food should be sour. By the way, kvass can be replaced with lemon juice.
When the soup boils, remove it from the heat. Add salt and fresh herbs: dill, parsley, lovage (leushtyan).
Close the pot with a lid and leave for 10 minutes.

Pour the fragrant soup into bowls and serve.

With lemon and potatoes

Consider the recipe for Moldavian zama with lemon. Take:

two carrots;
3 liters of water;
three bulbs;
chicken - 700 g;
two eggs;
two potatoes;
160 g flour;
juice of one lemon;
pepper;
salt;
parsley;
two st. l. water (for noodles).

This recipe with a photo of a Moldovan deputy stipulates the implementation of such actions:

Pour the chicken with water, boil, drain the first broth. Then pour 3 liters of water into a pan with chicken, add a whole carrot and a washed, unpeeled onion. Carrots and onions in the husks will give the broth an attractive amber hue. Boil the bird until done.
Whisk eggs with water, add flour. Knead the dough steep, collect it into a bun and leave it to “rest” for 30 minutes.
Then knead the dough again, roll out thinly and cut the noodles.
Spread the noodles on a baking sheet, then send to the oven and set the temperature to 50 ° C. Turn on the fan. Leave the noodles to dry for 30 minutes. Do not forget to stir it so that it dries evenly.
20 minutes after boiling, remove the carrots and onions from the broth and send the remaining carrots and two onions into it, peeled and chopped into thin strips in advance.
Salt the broth.
Peel the potatoes, cut into tiny cubes and send to the soup.
When the potatoes are almost ready, add the homemade noodles and cook the zama until tender.
At the end of cooking, add bay leaf, lemon juice, parsley.
Season with salt and pepper to taste, cover and remove from heat.

Serve this delicious soup with a slice of lemon.

With garlic and tomatoes

We invite you to take note of another delicious recipe for Moldavian zama soup. You will need:

three potatoes;
one carrot;
bunch of parsley;
one bulb;
three cloves of garlic;
one red bell pepper;
one tomato;
homemade noodles;
bran kvass (can be replaced with lemon juice);
one homemade soup chicken.

Prepare this Moldovan zama soup like this:

Cut the chicken into serving pieces. Pour boiling water over the meat (2.5 l) and cook a clear broth for 2 hours over low heat, periodically removing the foam.
Grate the carrots on a coarse grater, cut the onion into cubes, fry the vegetables.
When the chicken is ready, add the onions and carrots to it. Collect excess fat.
Cut the tomatoes into cubes, Bulgarian pepper - into strips. Send to the pan.
Also add diced potatoes, squeeze out the garlic, which will give the dish a delicious flavor.
When the potatoes are ready, add the noodles (can be replaced with regular pasta).
Salt the soup and pepper, add chopped greens.
Pour kvass into zamu, let the dish boil again.

Pour the finished soup into bowls and serve.

simple recipe

Let's study another recipe of Moldovan cuisine. Everyone will like this Zama. You will get a very fragrant broth with chicken meat. You will need:

two bulbs;
250 g of pre-made noodles;
one parsley root;
one chicken (1.4 kg);
one carrot;
two bay leaves;
dill and parsley - 1 bunch;
three peas of pepper;
1.5 st. homemade kvass (can be replaced with lemon juice).

How to cook Moldavian zama according to this recipe? Follow these steps:

Pour cold water over the chicken, add pepper, bay leaf, onion, parsley root and boil. Cook until tender, skimming occasionally.
Remove the onion, bay leaf and parsley from the broth.
Next, add the diced potatoes and cook until tender.
Cut the onion and carrot into cubes, fry and send to the soup.
Add kvass, salt and herbs to the dish.
At the end, send the noodles, cooked separately until half cooked, into the soup.

Zama on a rooster

Manufacturing process:

Cut the rooster into portions. Send to a saucepan and fill with water. Boil the broth for 2 hours (depending on the age of the bird, the time may vary), collecting the foam, over low heat.
Prepare homemade noodles from egg yolks, flour and olive oil. You should have a tough dough. Gather it into a ball, wrap it in cling film, send it to the refrigerator for 30 minutes. Then roll out thinly, cut the noodles and leave to dry.
Put one unpeeled onion into the broth 20 minutes before it is ready.
Chop the onion, parsley root and carrot. Add salt to taste to the broth, add vegetables and cook until tender.
Separately, boil the noodles for a couple of minutes, put them on a sieve and rinse.
Send the noodles to the soup, let the food boil.
Pour in kvass, add chopped lovage greens, boil again.

Serve the finished zama with parsley.

With mushrooms

For the soup you will need:

one bulb;
water - 6 glasses;
one carrot;
cow butter - two tbsp. l.;
½ chicken;
salt;
fresh mushrooms - 400 g;
half a parsley root;
two st. sour kvass or a pinch of citric acid;
bay leaf;
ground black pepper;
sour cream - ½ cup;
chopped greens - 2 tbsp. l.

For noodles, take:

two eggs;
flour - 1 cup;
salt;
water - 0.5 tbsp.

We are preparing a deputy

Follow these steps:

First boil the broth. To do this, cut the roots into strips and save.
Boil prepared mushrooms and noodles separately.
Cut the mushrooms into strips and fry in butter.
Pour the mushroom decoction into the boiling broth, add the fried vegetables, cook for 15 minutes.
Next, add homemade noodles, fried mushrooms to the soup and cook until tender.
At the end of cooking, season the soup with boiled sour kvass or citric acid diluted in water. Add bay leaf, pepper, salt, thyme.
Prepare homemade noodles like this. Beat eggs into flour, add salt diluted with water. Knead a stiff dough, cover with a cloth and leave for half an hour to make it easier to roll out. Sprinkle the table with flour, roll out the dough on it with a thin layer, leave to dry for 20 minutes. Then cut the noodles.

Before serving, put the chicken meat on the plates, pour the soup, add sour cream and sprinkle with chopped herbs.