Ostropel

Origins and history

Ostropel has been a popular dish in Moldova for centuries. It is often served during the winter months and is a staple of Moldovan cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may also contain allergens such as gluten and dairy.

Variations

There are many variations of ostropel, with some recipes calling for the addition of bell peppers, mushrooms, or even wine. Some versions also use pork or beef instead of chicken.

Presentation and garnishing

Ostropel is typically served in a deep bowl or plate. Garnish with a sprig of fresh thyme or parsley for added flavor and color.

Tips & Tricks

To save time, use pre-cut vegetables and boneless, skinless chicken thighs.

Side-dishes

Boiled potatoes or crusty bread are the traditional side dishes for ostropel. Other options include rice, pasta, or a simple green salad.

Drink pairings

A light red wine, such as a Pinot Noir or Beaujolais, pairs well with ostropel. Beer lovers may enjoy a pilsner or lager.

Delicious Ostropel recipes

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