Good day, friends! Yesterday we traveled to distant Scotland, and became acquainted with a wonderful recipe of fish soup. Thus to date, in our collection there is a meat soup, soup with smoked meat and fish soup. On the line... right, chicken soup, and from the shores of Albion I invite you on a beautiful Sunny Moldova. The Moldavian cuisine is influenced by Greek, Turkish, Balkan, Western European, Ukrainian and Russian, Jewish and German kitchens, however it is distinguished by the originality, richness and diversity. Moldovan soups — CORBY and DEPUTIES — prepared with vegetable broths, meat and fish broths. Mandatory component — boiled branny sour kvass (Borsh). Is Borsa sometimes use citric acid and vegetable corbach — cabbage pickle. The first Moldovan dishes are delicate sour taste and a pleasant aroma of spicy greens — thyme, lovage, dill, parsley, tarragon, celery, mint. Sprigs of greenery are removed from the soup for 5 -7 minutes before the end of cooking. There are also fish and dairy soups, syrbushka. The CIORBA is somewhat out of this range, it is not made Barchem. Options Ciorba a lot, but it is definitely chicken soup. The proposed recipe for Ciorba with scrambled eggs does not contain potatoes, but because the soup is very easy. So, let's start.