Dish

Rasol

Moldovan Beef Stew

The soup is made by simmering beef bones and vegetables in water for several hours to make a rich broth. The broth is then strained and the meat is shredded and added back to the soup along with diced vegetables such as carrots, celery, and potatoes. The soup is then finished with a dollop of sour cream and chopped parsley.

European cuisine› Eastern European cuisine› Moldovan cuisine

Stew

Origins and history

Rasol is a traditional Romanian dish that has been enjoyed for centuries. It is often served at special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains beef. It is also not suitable for those with lactose intolerance as it contains sour cream.

Variations

There are many variations of Rasol, with some recipes calling for the addition of other vegetables such as leeks or turnips. Some recipes also call for the addition of herbs such as dill or thyme. Some variations also use different types of meat such as pork or lamb instead of beef.

Presentation and garnishing

Rasol is typically served in a large bowl with the broth, meat, and vegetables all mixed together. It is often garnished with chopped parsley or dill.

Tips & Tricks

To make the soup even more flavorful, you can add herbs such as dill or thyme to the broth. You can also experiment with different types of meat such as pork or lamb. To save time, you can use store-bought beef broth instead of making it from scratch.

Side-dishes

Rasol is typically served with a side of crusty bread or crackers. Some people also like to serve it with a side of pickles or sauerkraut.

Drink pairings

Rasol pairs well with a variety of Romanian wines such as Fetească Neagră or Merlot. It also pairs well with red wines such as Pinot Noir or Cabernet Sauvignon.