Tag #135865 - Interview #78511 (Vasile Grunea)

We had a traditional Transylvanian Jewish cuisine at home. Meat soup has quite an important place in Jewish cuisine, although not only Jews make it. We always had meat soup, usually made from beef or poultry. I remember that I was especially fond of semolina dumplings, which were usually cooked in meat soup. We were very fond of beetroot soup as well, which was sour beetroot soup with bits of warm potato in it. Beef was cooked – and as beef is rather stringy, it had to be cooked for a very long time to become tender – and then it was roasted. Roast beef was a favorite dish among Jews, whereas Christians didn’t really prepare this dish.