Are you looking to find out the real Romanian recipes? Maybe you should sit at the table in the refectory of a monastery. There you will discover the unmistakable qualities of a Romanian recipe!

We made such a stop the other day at the Dervent Monastery, not far from the vineyards that are reflected in the water of the Danube, at Ostrov, and from the island also called Păcuiul lui Soare, where once, according to legend, the rich cathedral of the Metropolis of Vicina was erected (the northernmost metropolis of Byzantium in antiquity).

From Father Casian, I learned how to prepare fish soup, “like at the Dervent Monastery”.

In a 50-liter pot, put 2 kg of cubed potatoes, half a kilogram of grated carrots, 2-3 celeriacs, a little horseradish.

Clean the vegetables and put them in the pot. Let it boil.

After boiling, salt is added, water is added (if needed) and the fish is also boiled (several kilograms of fish of several varieties: carp, crucian carp, phytophagus, barbel). Add borscht, chopped hot peppers, scallions and celery. After the fire stops, add beaten eggs.

Good appetite!