Chicken soup with homemade noodles

Maria Negru was born in Ciurbești. She attended the village school but also studied in Iași. She commuted on foot, a two-hour journey there and back. In her household, she took care of the animals, worked with her parents in the fields, and prepared food.

“How did I learn to cook? I knew how to prepare many dishes from my childhood at my parents’ house. Later, as a young housewife, I wanted to learn more recipes. I wanted my husband to praise me and my mother-in-law not to criticize me. Sometimes it didn’t turn out right the first time, but I didn’t give up. Later, cookbooks appeared. I had my own recipe notebooks. Each housewife has her own secrets that she doesn’t share. Cooking is an art learned with two friends: love for the family and hunger. Without cooking with love and care, nothing turns out well. There’s a reason why they say to cook like Mom. And we must thank God for the bounty of the land.”

Perhaps unknowingly, Maria Negru refers to St. Gregory of Nyssa, who is said to have stated that beautiful food is evidence of God’s love for humanity.

“For a good borscht, we need a naturally raised chicken. From the color of the borscht, I can immediately tell how and with what the bird was raised. The chicken is passed through a flame and then rubbed with cornmeal to clean it well. It is then boiled in three liters of water with two tablespoons of salt. In the meantime, prepare the noodles and vegetables. Flour and vegetables also have their role. That’s why it’s good to have our own vegetables and good flour. Add a large onion, a medium celery root, a carrot, a bell pepper, a cup of tomato sauce, parsley, and lovage. Let it simmer without rushing. When I was a child, my grandparents and my mother used to say that there is no meal that does not start with chicken noodle soup.”

Ingredients:

– 1 free-range chicken,

– 3 liters of water,

– 2 tablespoons of salt,

– Homemade noodles,

– 1 large carrot,

– 1 bell pepper,

– Parsley and lovage,

– 1 cup of homemade tomato sauce,

– 1.5 liters of borscht.

Preparation:

Boil it gently, without rushing it on a high flame.