{"id":15609,"date":"2026-07-29T14:03:44","date_gmt":"2026-07-29T14:03:44","guid":{"rendered":"https:\/\/info-eforie.ro\/index.php\/2026\/07\/29\/tainele-bucatariei-pescaresti-ciorba-de-povestit-nepotilor-si-delicatesele-cazacesti-care-te-cuceresc-pe-loc\/"},"modified":"2026-07-29T14:03:44","modified_gmt":"2026-07-29T14:03:44","slug":"tainele-bucatariei-pescaresti-ciorba-de-povestit-nepotilor-si-delicatesele-cazacesti-care-te-cuceresc-pe-loc","status":"publish","type":"post","link":"https:\/\/info-eforie.ro\/index.php\/2026\/07\/29\/tainele-bucatariei-pescaresti-ciorba-de-povestit-nepotilor-si-delicatesele-cazacesti-care-te-cuceresc-pe-loc\/","title":{"rendered":"Tainele buc\u0103t\u0103riei pesc\u0103re\u0219ti: ciorba de povestit nepo\u021bilor \u0219i delicatesele c\u0103z\u0103ce\u0219ti care te cuceresc pe loc"},"content":{"rendered":"
\n

Rom\u00e2nia se poate l\u0103uda cu unele dintre cele mai gustoase re\u021bete de z\u0103muri din pe\u0219te. Fie c\u0103 este vorba despre delicatese c\u0103z\u0103ce\u0219ti cu un rafinament aparte, fie de neaoa\u0219ele bor\u0219uri de pe malurile iazurilor moldovene\u0219ti pentru care merit\u0103 s\u0103 ba\u021bi \u0219i sute de kilometri.\u00a0<\/p>\n

\"storceacul<\/picture>\n

Storceacul este una dintre cele mai delicioase ciorbe de pe\u0219te FOTO shutterstock<\/p>\n<\/div>\n

Din Paleolitic, adic\u0103\u00a0de acum c\u00e2teva\u00a0zeci de mii\u00a0de ani \u0219i\u00a0p\u00e2n\u0103 \u00een prezent, pe\u0219tele a hr\u0103nit\u00a0mereu popoarele care au\u00a0tr\u0103it pe teritoriul\u00a0de ast\u0103zi al\u00a0Rom\u00e2niei. V\u00e2n\u0103tori-culeg\u0103tori, fermieri neolitici, r\u0103zboinici din\u00a0Epoca Bronzului, traci, ge\u021bi, daci, o\u00a0sumedenie de migratori\u00a0\u0219i, \u00een fine, rom\u00e2ni, turci, unguri, bulgari, lipoveni\u00a0\u0219i c\u00e2te \u0219i\u00a0mai c\u00e2te neamuri\u00a0s-au hr\u0103nit cu numeroasele\u00a0specii de pe\u0219te\u00a0care cresc \u00een\u00a0bogata re\u021bea hidrografic\u0103\u00a0a \u021b\u0103rii noastre. <\/p>\n

S-ar putea\u00a0spune c\u0103, pentru\u00a0poporul rom\u00e2n, pe\u0219tele\u00a0este la fel\u00a0de\u00a0identitar ca oaia, din punct de\u00a0vedere culinar. Pe\u00a0l\u00e2ng\u0103 tradi\u021bionalul pe\u0219te\u00a0pr\u0103jit, saramur\u0103 sau\u00a0plachie, z\u0103murile din\u00a0carne de pe\u0219te\u00a0fac parte din\u00a0arsenalul de top\u00a0al gastronomiei pesc\u0103re\u0219ti\u00a0de pe teritoriul\u00a0\u021b\u0103rii noastre. Fie c\u0103 este\u00a0vorba despre re\u021bete\u00a0neao\u0219e de la\u00a0c\u00e2mpie sau de\u00a0la munte, fie\u00a0de preparate ale\u00a0minorit\u0103\u021bilor din zonele\u00a0cu mult\u0103 ap\u0103, ciorbele \u0219i bor\u0219urile\u00a0de pe\u0219te dintre\u00a0Carpa\u021bi \u0219i Dun\u0103re\u00a0sunt printre cele\u00a0mai\u00a0delicioase \u0219i hr\u0103nitoare m\u00e2nc\u0103ruri. Unele\u00a0cu un rafinament\u00a0aparte, care \u0219i-ar\u00a0putea g\u0103si locul\u00a0\u00een orice restaurant\u00a0de lux din\u00a0lume.<\/p>\n

Ciorba \u021b\u0103r\u0103neasc\u0103 de pe\u0219te<\/h2>\n

\u00cencepem periplul prin\u00a0lumea z\u0103murilor pesc\u0103re\u0219ti de\u00a0pe teritoriul Rom\u00e2niei\u00a0cu o ciorb\u0103\u00a0tradi\u021bional rom\u00e2neasc\u0103.\u00a0O re\u021bet\u0103 simpl\u0103, neao\u0219\u0103, dar absolut fantastic\u0103\u00a0\u00een aparenta ei\u00a0banalitate. Este vorba, bine\u00een\u021beles, de ciorba \u021b\u0103r\u0103neasc\u0103\u00a0de pe\u0219te. Se\u00a0prepar\u0103 pe tot\u00a0teritoriul \u021b\u0103rii, unde\u00a0sunt iazuri sau\u00a0r\u00e2uri. <\/p>\n

De obicei, este \u00een\u0103crit\u0103 \u00een\u00a0func\u021bie de zon\u0103. Muntenii \u0219i oltenii\u00a0\u00eei pun mai\u00a0ales m\u0103cri\u0219, agurid\u0103\u00a0sau bor\u0219 de\u00a0putin\u0103. \u00cen Moldova, regele \u00een\u0103crelilor este\u00a0bor\u0219ul de t\u0103r\u00e2\u021be. Dar s\u0103 trecem\u00a0la subiect. Ciorba\u00a0\u021b\u0103r\u0103neasc\u0103 de\u00a0pe\u0219te este, cum\u00a0am precizat, o\u00a0zeam\u0103 simpl\u0103, tradi\u021bional\u0103, foarte gustoas\u0103, care\u00a0se\u00a0\u00eent\u00e2lne\u0219te pe tot\u00a0teritoriul Rom\u00e2niei. Se\u00a0folose\u0219te orice fel\u00a0de pe\u0219te prins\u00a0de pescari sau\u00a0\u021b\u0103rani \u00een n\u0103voade. Sau, mai nou, la undi\u021b\u0103, dup\u0103\u00a0o partid\u0103 bun\u0103\u00a0de pescuit, evident\u00a0legal\u0103. Cele mai\u00a0folosite specii de\u00a0pe\u0219te pentru aceast\u0103\u00a0ciorb\u0103 sunt crapul\u00a0\u0219i carasul, g\u0103si\u021bi\u00a0din bel\u0219ug \u00een iazurile\u00a0de pe teritoriul\u00a0Rom\u00e2niei. \u00cen special\u00a0carasul d\u0103 un\u00a0gust aparte ciorbei<\/a>.<\/p>\n

\"ciorba<\/picture>\n

Ciorba de pe\u0219te FOTO arhiv\u0103<\/p>\n<\/div>\n

\u00cen concluzie, ave\u021bi nevoie\u00a0de un kilogram\u00a0de pe\u0219te, capete\u00a0sau medalioane (este\u00a0ideal s\u0103 folosi\u021bi\u00a0din\u00a0am\u00e2ndou\u0103: capetele pentru\u00a0gust, medalioanele pentru\u00a0carne), o ceap\u0103, doi morcovi, o\u00a0\u021belin\u0103\u00a0mic\u0103, un p\u0103st\u00e2rnac, un ardei gras, doi cartofi mici, suc de ro\u0219ii\u00a0\u0219i jum\u0103tate de\u00a0kilogram de \u00een\u0103creal\u0103\u00a0(bor\u0219, zeam\u0103 de\u00a0varz\u0103, ce prefera\u021bi). Nu uita\u021bi de\u00a0leu\u0219tean proasp\u0103t. La\u00a0ciorba tradi\u021bional\u0103 nu\u00a0se foloseau cartofi\u00a0\u0219i suc de\u00a0ro\u0219ii, dar\u00a0ast\u0103zi sunt ni\u0219te\u00a0ingrediente necesare pentru\u00a0un gust mai\u00a0bogat \u0219i un\u00a0con\u021binut mai s\u0103\u021bios.<\/p>\n

Prima dat\u0103, cur\u0103\u021b\u0103m\u00a0legumele, le t\u0103iem cubule\u021be\u00a0\u0219i le d\u0103m\u00a0la fiert \u00een\u00a0ap\u0103 cu sare. Lu\u0103m buc\u0103\u021bile de\u00a0pe\u0219te, bine\u00a0sp\u0103late, \u0219i le\u00a0ad\u0103ug\u0103m c\u00e2nd legumele\u00a0sunt aproape fierte. La urm\u0103 turn\u0103m\u00a0bor\u0219ul fiert \u00een\u00a0prealabil \u0219i l\u0103s\u0103m\u00a0totul s\u0103 mai\u00a0fiarb\u0103 un sfert\u00a0de ceas. \u00cencheiem\u00a0procesul cu verdea\u021b\u0103\u00a0pres\u0103rat\u0103 din bel\u0219ug. Se serve\u0219te cald\u0103\u00a0spre fierbinte, cu\u00a0un ardei iute\u00a0al\u0103turi. Este\u00a0un preparat at\u00e2t\u00a0de simplu, dar\u00a0at\u00e2t de delicios, c\u0103 sigur mai\u00a0cere\u021bi o por\u021bie.<\/p>\n

Iazurile moldovene\u0219ti, r\u0103pitori \u0219i o experien\u021b\u0103 culinar\u0103 tainic\u0103 \u0219i profund\u0103<\/h2>\n

Exist\u0103 \u00een Rom\u00e2nia\u00a0un adev\u0103rat \u021binut al\u00a0iazurilor. Este vorba\u00a0\u00een special despre\u00a0jude\u021bul Boto\u0219ani, al\u00a0doilea ca suprafa\u021b\u0103\u00a0de\u00a0luciu de ap\u0103, dar pe primul\u00a0loc \u00een \u021bar\u0103\u00a0la num\u0103rul de\u00a0iazuri \u0219i amenaj\u0103ri\u00a0piscicole. Mai precis, are peste 150\u00a0de\u00a0iazuri artificiale \u0219i\u00a0naturale. La care\u00a0se adaug\u0103 \u0219i\u00a0dou\u0103 r\u00e2uri mari, Siretul \u0219i Prutul. Pe scurt, este un adev\u0103rat\u00a0regat al pe\u0219telui\u00a0din apele de\u00a0\u0219es. Inevitabil, aici\u00a0se afl\u0103 \u0219i\u00a0o adev\u0103rat\u0103\u00a0cultur\u0103 gastronomic\u0103 legat\u0103\u00a0de roadele pescuitului.<\/p>\n

Evident, \u00een primul\u00a0r\u00e2nd este vorba\u00a0despre tradi\u021bionalul bor\u0219\u00a0de pe\u0219te moldovenesc. Seam\u0103n\u0103 destul de\u00a0mult cu bor\u0219ul\u00a0\u021b\u0103r\u0103nesc de pe\u0219te, pe\u00a0care \u00eel g\u0103sim\u00a0\u0219i la olteni, dar \u0219i la\u00a0munteni. Spre deosebire\u00a0de re\u021beta precedent\u0103, \u00een Moldova se\u00a0adaug\u0103 o m\u00e2n\u0103\u00a0de orez \u00een\u00a0loc de cartofi. \u00cen plus, este\u00a0preferat crapul, \u00een\u00a0special coada \u0219i\u00a0capul. Este o\u00a0delicates\u0103 pe care\u00a0ai fi \u00een\u00a0stare s\u0103 o\u00a0m\u0103n\u00e2nci cu dou\u0103\u00a0guri, mai ales\u00a0dac\u0103 este f\u0103cut\u0103\u00a0de o bunic\u0103\u00a0din satele de\u00a0pe malurile de\u00a0nord ale Prutului.<\/p>\n

\"ciorba<\/picture>\n

Ciorba moldoveneasc\u0103 de pe\u0219te FOTO arhiva<\/p>\n<\/div>\n

\u0218i, dac\u0103 tot\u00a0vorbim de acest\u00a0r\u00e2u important care\u00a0str\u0103bate grani\u021ba de\u00a0nord-est a\u00a0Rom\u00e2niei p\u00e2n\u0103 c\u0103tre\u00a0Gala\u021bi, trebuie s\u0103\u00a0men\u021bion\u0103m c\u0103 aici\u00a0tr\u0103iesc \u0219i faimo\u0219ii\u00a0somni gigan\u021bi. Da, acei r\u0103pitori care\u00a0ajung\u00a0la dimensiuni fabuloase\u00a0\u0219i au ajuns\u00a0subiect de legende\u00a0pesc\u0103re\u0219ti. Mai ales\u00a0cei din lacul\u00a0de acumulare de\u00a0la St\u00e2nca, jude\u021bul\u00a0Boto\u0219ani. Cum era\u00a0de a\u0219teptat, prinderea\u00a0unui somn de\u00a0dimensiuni apreciabile\u00a0reprezint\u0103 o mare\u00a0reu\u0219it\u0103 pesc\u0103reasc\u0103. Iar, inevitabil, somnul ajunge\u00a0\u0219i-n oal\u0103. La fel p\u0103\u021be\u0219te\u00a0\u0219i un alt\u00a0r\u0103pitor faimos, care\u00a0se g\u0103se\u0219te din\u00a0bel\u0219ug \u00een \u021binuturile\u00a0iazurilor. Este vorba\u00a0despre \u0219tiuc\u0103.<\/p>\n

Ei bine, cu\u00a0ace\u0219ti r\u0103pitori, \u00een\u00a0Moldova, nu numai\u00a0\u00een Dobrogea (acolo\u00a0unde se fac\u00a0celebrele ciorbe lipovene\u0219ti), se fac ni\u0219te\u00a0preparate culinare de\u00a0poveste. Haide\u021bi s\u0103\u00a0\u00eencepem cu\u00a0\u0219tiuca. Ei bine, re\u021beta este foarte\u00a0simpl\u0103, la fel\u00a0ca cea de\u00a0ciorb\u0103 \u021b\u0103r\u0103neasc\u0103. Doar\u00a0c\u0103 r\u0103pitorul \u00eei d\u0103\u00a0o arom\u0103 deosebit\u0103. Pe scurt, se\u00a0folosesc capete \u0219i\u00a0cozi de \u0219tiuc\u0103,\u00a0o ceap\u0103, un\u00a0ardei gras, un\u00a0morcov, \u021belin\u0103, bor\u0219, ro\u0219ii \u0219i leu\u0219tean\u00a0proasp\u0103t. Putem folosi \u0219i\u00a0icre de pe\u0219te\u00a0(evident, nu din\u00a0acelea f\u0103cute salat\u0103, ci \u00eentregi, scoase\u00a0din\u00a0pe\u0219tele pescuit). Legumele\u00a0se taie cubule\u021be\u00a0\u0219i se pun\u00a0la fiert. C\u00e2nd\u00a0sunt aproape fierte, se adaug\u0103 \u0219i ro\u0219iile\u00a0cuburi sau sucul\u00a0de ro\u0219ii. Ulterior, fierbem bor\u0219ul separat\u00a0\u0219i\u00a0\u00eel turn\u0103m \u00een\u00a0oal\u0103. La urm\u0103\u00a0punem buc\u0103\u021bile de\u00a0pe\u0219te. Mai d\u0103m\u00a0c\u00e2teva clocote \u0219i\u00a0gata. Punem leu\u0219tean tocat \u0219i\u00a0\u00eel d\u0103m la\u00a0servit.<\/p>\n

<\/span> Cum faci delicioasa ciorb\u0103 de pe\u015fte cu zeam\u0103 de varz\u0103. Ingrediente secrete<\/span> <\/svg><\/a><\/p>\n

Bor\u0219 se face\u00a0\u0219i din somn. Ingredientele sunt acelea\u0219i. Doar c\u0103 este\u00a0bine ca, pe\u00a0l\u00e2ng\u0103 cap \u0219i\u00a0coad\u0103, s\u0103 ad\u0103ug\u0103m\u00a0\u0219i c\u00e2teva medalioane\u00a0de somn, pentru\u00a0carnea\u00a0sa delicioas\u0103 \u0219i\u00a0consistent\u0103. La bor\u0219ul\u00a0de somn, punem\u00a0la fiert legumele\u00a0tocate \u00een doi\u00a0litri de ap\u0103. C\u00e2nd legumele s-au fiert cam\u00a0pe jum\u0103tate, ad\u0103ug\u0103m\u00a0\u0219i buc\u0103\u021bile de\u00a0somn. Fierbem cam\u00a020 de minute\u00a0\u0219i spum\u0103m la\u00a0nevoie. La urm\u0103\u00a0se pun bor\u0219ul, fiert separat, \u0219i\u00a0sucul de ro\u0219ii. La fel ca\u00a0la celelalte bor\u0219uri\u00a0pesc\u0103re\u0219ti, se pune\u00a0leu\u0219tean din bel\u0219ug. Servite cu ardei\u00a0iute, sunt nebunie\u00a0curat\u0103.<\/p>\n

Re\u021beta p\u0103rintelui Artemie, un deliciu de povestit nepo\u021bilor<\/h2>\n

R\u0103m\u00e2nem tot \u00een\u00a0zona de nord\u00a0\u0219i ne mut\u0103m\u00a0\u00een zona etnografic\u0103\u00a0al\u0103turat\u0103, \u00een Bucovina. \u0218i asta fiindc\u0103\u00a0nu putem rata\u00a0o ciorb\u0103 pe\u00a0care sigur nu\u00a0o po\u021bi uita\u00a0u\u0219or. Este vorba\u00a0despre o ciorb\u0103\u00a0cioc\u0103ne\u0219tean\u0103 de p\u0103str\u0103v. \u0218i da, \u00een\u00a0\u021ainutul Dornelor, p\u0103str\u0103vul\u00a0este o bog\u0103\u021bie\u00a0\u0219i o delicates\u0103\u00a0extraordinar\u0103 a r\u00e2urilor\u00a0de munte. Cum \u00eei\u00a0spune \u0219i numele, aceast\u0103 ciorb\u0103 \u00ee\u0219i\u00a0are originile \u00een\u00a0renumita zon\u0103 a\u00a0Cioc\u0103ne\u0219tiului. Mai precis, a fost inventat\u0103\u00a0recent, la o\u00a0m\u0103n\u0103stire din zon\u0103. \u201eCiorba cioc\u0103ne\u0219tean\u0103 a fost\u00a0inventat\u0103 acum cinci\u00a0ani \u00een buc\u0103t\u0103ria\u00a0M\u0103n\u0103stirii Petru \u0219i\u00a0Pavel din satul\u00a0Boto\u0219,\u00a0comuna Cioc\u0103ne\u0219ti, jude\u021bul\u00a0Suceava, de c\u0103tre\u00a0p\u0103rintele Artemie. La\u00a0m\u0103n\u0103stire, unde tradi\u021bia\u00a0impune\u00a0o diet\u0103 f\u0103r\u0103\u00a0carne, p\u0103rintele a\u00a0folosit p\u0103str\u0103v \u00een\u00a0loc de carne. Aceast\u0103 schimbare a\u00a0creat un nou\u00a0fel de\u00a0m\u00e2ncare delicios, care\u00a0c\u00e2\u0219tig\u0103 treptat popularitate\u00a0\u0219i \u00een buc\u0103t\u0103riile\u00a0oamenilor din \u021aara\u00a0Dornelor\u201d<\/i>, spun\u00a0cei de la\u00a0\u201e\u021aara Dornelor\u201d<\/a>.<\/p>\n

Ei bine, re\u021beta\u00a0p\u0103rintelui Artemie este\u00a0o reinterpretare a\u00a0ciorbei r\u0103d\u0103u\u021bene, un alt\u00a0brand zonal foarte\u00a0important, doar\u00a0c\u0103 folose\u0219te p\u0103str\u0103v, un pe\u0219te \u00eent\u00e2lnit\u00a0\u00een zonele de\u00a0munte din \u021aara\u00a0Dornelor. Evident, a\u00a0ie\u0219it ceva de\u00a0poveste. Pentru a\u00a0g\u0103ti o ciorb\u0103\u00a0cioc\u0103ne\u0219tean\u0103 ave\u021bi nevoie\u00a0de p\u0103str\u0103v afumat, hribi, sm\u00e2nt\u00e2n\u0103, morcov, p\u0103st\u00e2rnac, ceap\u0103, p\u0103trunjel r\u0103d\u0103cin\u0103, zeam\u0103\u00a0de l\u0103m\u00e2ie, p\u0103trunjel, usturoi, g\u0103lbenu\u0219uri de\u00a0ou, capete de pe\u0219te, sare \u0219i piper.<\/p>\n

\"Ciorba<\/picture>\n

Ciorba cioc\u0103ne\u0219tean\u0103 FOTO Directia pentru Agrucultura Judeteana Suceava\/\u021aara Dornelor<\/p>\n<\/div>\n

Cur\u0103\u021b\u0103m legumele (morcovul, ceapa, p\u0103st\u00e2rnacul, p\u0103trunjelul r\u0103d\u0103cin\u0103 \u0219i\u00a0\u021belina) \u0219i le\u00a0punem la fiert, t\u0103iate \u00een jum\u0103tate, \u00eentr-o oal\u0103. Dup\u0103 ce\u00a0legumele au fiert\u00a0pe jum\u0103tate, punem, pentru savoare, ardei\u00a0gras, capete de\u00a0pe\u0219te\u00a0\u0219i, op\u021bional, doi\u00a0cartofi. Dup\u0103 ce\u00a0au fiert bine\u00a0legumele, strecur\u0103m supa, d\u0103m legumele la\u00a0o parte \u0219i\u00a0punem sare \u0219i\u00a0piper \u00een zeam\u0103. Separat, \u00eentr-un\u00a0ceaun, punem la\u00a0c\u0103lit, \u00een ulei,\u00a0morcov ras. Dup\u0103\u00a0ce \u00ee\u0219i las\u0103\u00a0culoarea, ad\u0103ug\u0103m hribii\u00a0t\u0103ia\u021bi cubule\u021be \u0219i\u00a0\u00eei g\u0103tim\u00a0p\u00e2n\u0103 \u00ee\u0219i schimb\u0103\u00a0culoarea \u0219i se\u00a0\u00eenmoaie bine. Ad\u0103ug\u0103m\u00a0peste hribi p\u0103str\u0103vul\u00a0afumat (dezosat \u0219i f\u0103r\u0103\u00a0piele). Lu\u0103m ceaunul\u00a0de pe foc. Punem amestecul de\u00a0hribi, morcov \u0219i\u00a0p\u0103str\u0103v afumat\u00a0\u00een oala cu\u00a0ciorba strecurat\u0103. Amestec\u0103m. Ulterior, preg\u0103tim, ca\u00a0la ciorba r\u0103d\u0103u\u021bean\u0103, amestecul de\u00a0ou\u0103 cu sm\u00e2nt\u00e2n\u0103. Amestec\u0103m bine g\u0103lbenu\u0219urile\u00a0cu sm\u00e2nt\u00e2na. Ulterior, aducem la\u00a0temperatur\u0103 turn\u00e2nd, cu\u00a0polonicul, din zeama\u00a0fierbinte \u00een bolul\u00a0cu sm\u00e2nt\u00e2n\u0103\u00a0\u0219i g\u0103lbenu\u0219uri, amestec\u00e2nd\u00a0bine. Se toarn\u0103\u00a0treptat amestecul \u00een\u00a0oal\u0103. Ad\u0103ug\u0103m,\u00a0\u00een cele din\u00a0urm\u0103, usturoiul pisat, zeama de l\u0103m\u00e2ie\u00a0\u0219i gogo\u0219arii \u00een\u00a0o\u021bet. Se m\u0103n\u00e2nc\u0103 cald\u0103, cu\u00a0ardei iute.<\/p>\n

Regina ciorbelor de pe\u0219te de pe teritoriul Rom\u00e2niei<\/h2>\n

\u0218i am ajuns\u00a0\u0219i la regina\u00a0ciorbelor de pe\u0219te\u00a0de pe teritoriul\u00a0Rom\u00e2niei. Se nume\u0219te\u00a0storceac,\u00a0ceea ce \u00een\u00a0limba ucrainenilor \u00eenseamn\u0103\u00a0\u201eceva g\u0103tit repede\u201d. Este o re\u021bet\u0103\u00a0c\u0103z\u0103ceasc\u0103\u00a0originar\u0103 din Sf\u00e2ntu\u00a0Gheorghe, \u00een Delta\u00a0Dun\u0103rii. Este o\u00a0re\u021bet\u0103 rural\u0103, pesc\u0103reasc\u0103, dar\u00a0cu un rafinament\u00a0incredibil. Poate \u0219i\u00a0datorit\u0103 faptului c\u0103\u00a0pentru realizarea ei\u00a0se folose\u0219te carnea\u00a0de sturion.<\/p>\n

<\/span> Dezlegare la pe\u0219te. Cum faci cea mai bun\u0103 ciorb\u0103 de pe\u0219te: secretele gospodinelor din Delta Dun\u0103rii<\/span> <\/svg><\/a><\/p>\n

Re\u021beta original\u0103 a\u00a0fost f\u0103cut\u0103 public\u0103\u00a0de cunoscutul jurnalist\u00a0Radu Anton Roman, \u00een c\u0103r\u021bile sale\u00a0dedicate\u00a0gastronomiei rom\u00e2ne\u0219ti.\u00a0\u201eStorceagul se m\u0103n\u00e2nc\u0103\u00a0\u00eentr-un singur\u00a0loc din Rom\u00e2nia\u00a0– la Sf. Gheorghe\u00a0– Delta Dun\u0103rii. E\u00a0un amestec de\u00a0buc\u0103t\u0103rie ucrainean\u0103 \u015fi\u00a0rom\u00e2neasc\u0103, o re\u0163et\u0103\u00a0un pic pestri\u0163\u0103\u00a0– \u015fi continental\u0103,\u00a0\u015fi pesc\u0103reasc\u0103 totodat\u0103\u00a0– dar lejer\u0103. Se\u00a0poate face \u015fi\u00a0cu \u015fal\u0103u, \u015fi\u00a0cu \u015ftiuc\u0103, \u015fi cu somon\u00a0sau alt pe\u015fte\u00a0alb de mare\u00a0(nu merge \u00eens\u0103, zic eu, cu\u00a0somn sau crap, care-s gra\u015fi\u00a0\u015fi \u00eentorc gustul)<\/i>\u201d, preciza regretatul\u00a0jurnalist.<\/p>\n

A\u0219a cum precizam, adev\u0103ratul storceac se\u00a0f\u0103cea doar \u00een\u00a0satul Sf\u00e2ntu Gheorghe din jude\u021bul\u00a0Tulcea, unde bra\u021bul\u00a0Dun\u0103rii se vars\u0103\u00a0\u00een Marea Neagr\u0103. Re\u021beta a fost\u00a0inventat\u0103 de pescarii\u00a0ucraineni la finele\u00a0anilor 1940. Pe\u0219tii\u00a0mari \u0219i valoro\u0219i\u00a0de sturion (morun, nisetru) trebuiau preda\u021bi la stat\u00a0\u00een perioada comunist\u0103. Pescarii foloseau exemplarele\u00a0mai mici sau\u00a0resturile pentru a\u00a0g\u0103ti, pe malul\u00a0apei, o sup\u0103 consistent\u0103. A ie\u0219it o\u00a0adev\u0103rat\u0103 minune.<\/p>\n

\"Storceac<\/picture>\n

Storceac din Delta Dun\u0103rii FOTO Cosmin T\u00e2rn\u0103cop<\/p>\n<\/div>\n

Iat\u0103 cum se\u00a0preg\u0103te\u0219te. Ca la\u00a0orice ciorb\u0103 pesc\u0103reasc\u0103, se\u00a0pun la fiert\u00a0morcovul, cartofii \u0219i\u00a0ceapa, t\u0103iate m\u0103runt\u00a0(dar nu date\u00a0prin r\u0103z\u0103toare). Dup\u0103\u00a0ce legumele sunt\u00a0par\u021bial fierte, se\u00a0adaug\u0103 carnea de\u00a0pe\u0219te. Adic\u0103 cozi, capete\u00a0\u0219i medalioane. Conform\u00a0re\u021betei originale, se\u00a0folose\u0219te doar sturion, adic\u0103 morun, nisetru, p\u0103strug\u0103 \u0219i ceg\u0103. Aten\u021bie, carnea se\u00a0pune dezosat\u0103 \u00een\u00a0ciorb\u0103 \u0219i t\u0103iat\u0103\u00a0\u00een cuburi. Dup\u0103\u00a0un sfert de\u00a0or\u0103 de fiert, se adaug\u0103 un\u00a0amestec de sm\u00e2nt\u00e2n\u0103\u00a0\u0219i ou. Acel\u00a0amestec se face\u00a0ca la ciorba\u00a0r\u0103d\u0103u\u021bean\u0103<\/a>. Adic\u0103 se\u00a0bat g\u0103lbenu\u0219urile cu\u00a0sm\u00e2nt\u00e2na, se aduce\u00a0amestecul la aceea\u0219i temperatur\u0103 cu\u00a0zeama \u0219i se\u00a0toarn\u0103, treptat, \u00een\u00a0oal\u0103. La urm\u0103\u00a0se pune \u0219i\u00a0m\u0103rar tocat. \u00cen\u00a0re\u021beta\u00a0tradi\u021bional\u0103, la amestecul\u00a0pentru dres se\u00a0pune \u0219i zer. Iese o ciorb\u0103\u00a0pesc\u0103reasc\u0103 alb\u0103, fin\u0103\u00a0\u0219i cremoas\u0103, cum greu\u00a0mai po\u021bi g\u0103si. Exist\u0103 \u0219i variante\u00a0cu \u0219al\u0103u \u0219i\u00a0burt\u0103 de somn.\u00a0Sunt foarte bune, nimic de zis, dar pasiona\u021bii de\u00a0gastronomie m\u0103rturisesc\u00a0c\u0103 nu este\u00a0acela\u0219i lucru.<\/p>\n<\/p><\/div>\n

Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Rom\u00e2nia se poate l\u0103uda cu unele dintre cele mai gustoase re\u021bete de z\u0103muri din pe\u0219te. Fie c\u0103 este vorba despre delicatese c\u0103z\u0103ce\u0219ti cu un rafinament […]<\/p>\n","protected":false},"author":1,"featured_media":15610,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-15609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-popular"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/15609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/comments?post=15609"}],"version-history":[{"count":0,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/15609\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media\/15610"}],"wp:attachment":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media?parent=15609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/categories?post=15609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/tags?post=15609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}