Mushroom soup garnished with sour cream

Gica Ispir, from the village of Vama, commune of Popești, returned home after spending sixteen years in Spain. She says she went there to earn money to start her own household. She didn’t know she would stay away from home for so long, but she always knew she would eventually return. Now, she has a household with over a hundred beehives, raises rabbits and birds, and grows vegetables. During her time in Spain, she made Romanian traditional dishes popular. The Spaniards were curious to taste Romanian food, and Gica Ispir is a natural-born cook.

“I’ve enjoyed cooking since I was young. I learned the recipes and now I make them by instinct. I know how much salt, how much sour cream, eggs, and ingredients to use for what I cook. The advantage of being back home is that I use what I grow and what I cultivate. It’s important to know what we’re eating.”

Gica Ispir prepared a soup of porcini mushrooms dressed with sour cream and eggs, stuffed cabbage rolls, homemade bread, and polenta.

What’s cooked in the traditional oven has a unique flavor. The stove rushes the process, while the oven lets the food cook at the right pace. The housewives know this. “I encourage women to cook recipes specific to our region and country. Foreigners appreciate our cuisine a lot, even though we don’t pay it enough attention and we adopt dishes from others. Our cuisine is healthy, natural, and we should borrow less from others. The ingredients passed down from our mothers and grandmothers are what is now called BIO.”

Ingredients:

– 1 kg of porcini mushrooms

– 250 g of sour cream

– 3 eggs

– 2 green onions

– carrots

– root vegetables

– 1 liter of homemade borscht

Preparation:

To start, wash and finely chop the vegetables. Sauté the green onions in a pot or a large pan. Add the vegetables when the onions are well browned. Clean the porcini mushrooms, slice them, and add them to the pot.

Once the root vegetables and mushrooms have boiled, add the borscht, and finally, sprinkle parsley on top. The soup will absorb the root vegetables, and it’s stirred gently