Zeama
Zeama is Moldova's most cherished soup — a clear, golden chicken broth with thin egg noodles and a characteristic sourness from borș, the fermented wheat bran liquid unique to Moldovan and Romanian cooking. The soup is tied to celebration and comfort alike: it is served at weddings, Easter, and as a restorative after illness. Lovage — with its strong, celery-like aroma — is the defining garnish. The sourness is the most important flavour element. Borș is made by fermenting wheat bran in warm water, creating a lightly tart liquid that adds complexity impossible to replicate with lemon juice alone. When borș is unavailable, lemon juice is the standard substitute, though the flavour is simpler. The noodles should be added only in the final minutes — they cook quickly and should remain distinct, not soft and swollen.
Rich in protein
Filling and nutritious
Fermented
Contains fermented ingredients
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1 kg bone-in chicken pieces (legs and thighs)
- 2 medium carrots (about 200 g), peeled and halved
- 1 medium onion, halved
- 2 celery stalks with leaves
- 150 g thin egg noodles
- 200 ml borș (fermented wheat bran liquid) or 4 tbsp fresh lemon juice
- 1 small bunch fresh lovage (about 15 g), roughly chopped, or flat-leaf parsley
- 1 tsp fine salt
- 1/2 tsp white pepper
How to make it
- 1Place the chicken in a large pot, cover with 2 litres of cold water, and bring to a boil over medium-high heat; skim the foam that rises for the first 5-10 minutes until the broth runs clear.
- 2Add the carrots, onion, and celery, reduce heat to medium-low, partially cover, and simmer for 45-50 minutes until the chicken is cooked through and falling from the bone.
- 3Lift out the chicken and vegetables; discard the onion, slice the carrots into rounds, and shred the chicken into bite-sized pieces, discarding skin and bones.
- 4Return the shredded chicken and carrot rounds to the pot and bring back to a simmer over medium heat.
- 5Add the noodles and cook for 5-7 minutes (or per packet) until just tender.
- 6Pour in the borș or lemon juice, stir, and taste — the soup should have a pleasant sour edge; add more as needed.
- 7Season with salt and white pepper, stir in the lovage or parsley, and serve immediately.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
