Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians, and Hungarians.Quite a few different types of dishes are sometimes included under a generic term; for example, the category ciorba includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally bors. The category tuica (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.


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