This soup is twice tastier when eaten with a wooden spoon. Borsch, which is widespread in Muntenia, does not meet with favour in Transylvania. Here people prefer soups - pork, beef or lamb soups sometimes seasoned with vinegar or tartaric acid and spiced with tarragon, or smoked bacon and sausage. Typical of this region are the sauces made with pimento, onion and roasted flour, which are used instead of ketch-up. Instead of oil, Transylvanians use fat.
Pork is by far the favourite meat in Transylvanian cuisine.
Locals don't usually eat fish, since the province is crossed by quick rivers where fishing is not possible. In exchange, vegetables are enjoyed as much as meat is. Chopped cabbage is alternated with mince in a dish and baked in the oven, after which it is served with sour cream. Another celebrated dish is the outlaw's stew a la Mures, often served in the villages in the area of the river Mures. Water is added and the whole is allowed to simmer.