Here’s Why This Traditional Moldovan "Soroca" Stew Is Unlike Anything You've Tried

As many people will certainly confirm, a stew is one of the best dinner options since it usually contains both meat and vegetables that are essential for our well-being.

However, the Moldovan version might surprise you thanks to pastry rolls that are added to a pretty traditional stew. Just try this recipe once, and you’ll forget about any kind of similar dish you were cooking before.

Here’s what you need: 600 g of pork, 170 g of carrots, 170 g of onions, 10 g of garlic, 70 g of tomato paste, 15 g of dill, salt and ground black pepper to taste, 1 teaspoon of dried Provençal herbs, 1 bay leaf, 30 ml of vegetable oil.

For the dough used to make the rolls: 150 g of flour, one egg, one tablespoon of vegetable oil, one tablespoon of water, half a teaspoon of salt.

Make a well in a bowl of flour, crack an egg into it, pour in water, and add vegetable oil and salt. Mix into a thick dough, shape it into a ball, cover it, and let it rest.

Cut the meat into medium-sized pieces and add them to a large pot containing preheated vegetable oil. Fry for 12–15 minutes until lightly golden.

Peel and slice the onion into half-rings; cut the carrots into quarters. Add the onion to the meat first and fry for 2–3 minutes until softened. Now add the carrots to the pot and fry for another 2–3 minutes.

Add the tomato paste, bay leaf, and Provençal herbs, then season with salt and pepper to taste. Pour in hot water until it completely covers the meat. Cover with a lid and simmer for 25–30 minutes over medium heat.

Next, prepare the dough: roll it out into a very thin sheet, brush the surface with a thin layer of vegetable oil, and roll it up into a tight log. Cut the log into small rolls; for faster cooking, it’s best to cut them into small pieces.

Add 100 ml of water to the pot and place the rolls in it. Cover with a lid and simmer over low heat for 15–20 minutes. After the time has passed, remove from heat, peel the garlic, and press it through a garlic press. Chop the herbs and add them to the pot alongside the garlic.