Supa de pui cu galuste de gris= chicken soup with semolina dumplings, Romanian


I was having brunch with some wonderful friends this morning and we talked about childhood a little, and about the ‘soups’ we grew up with. At that moment I remembered my home-made chicken broth that was waiting in my refrigerator for me to finish it off with either noddles or ‘galuste de gris’, which are Romanian style dumplings made out of eggs and grits.
Well, nostalgia swept over me since this type of soup always reminds me of mama’s or bunica’s soup, which is basically the way my grandma made when I was little and the way my mom still makes it today.

Really easy, whisk together 2 eggs with your fork with one teaspoon of oil and a pinch of salt. Put in about 8-10 tablespoons of grits, little at a time and continue whisking. As soon as the mixture is somewhat solid, where when you put in the fork it is not runny any more, the mixture is ready.

Bring soup back to a soft boil and use a regular tablespoon to place ball size dumplings into the soup (Tip: dip in your Tbsp in the soup before you dig into the mixture, that way it does not stick to it while dropping it into the soup).

Repeat, you will have approximately 12 medium size (Tbsp size) dumplings.
Soft boil for about 10min, uncovered. Turn dumplings over softly with your spoon. Cover, turn off range and let dumplings continue cooking for another 5-10min.

Put soup with dumplings into serving bowl and garnish with fresh Italian/Romanian style flat parsley.

Enjoy! Pofta Bună!


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Flat-leaf parsley used in Romanian cuisine and in Lacrima’s Kitchen


Start your day with LC's ParsleyVeggieOmelette and FrenchPressedCoffee

Start your day with LC’s ParsleyVeggieOmelette and FrenchPressedCoffee

Simple steps to making LC's Omelette with fresh parsley, and immune-boosting vegetables

Simple steps to making LC’s Omelette with fresh parsley, and immune-boosting vegetables like caramelized onions, sauteed mushrooms and asparagus…

French Press Coffee

Poftă Bună!                Bon Appétit!

Parsley (Petroselinum crispum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking.

Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.

In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top.

Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll and is believed to purify the blood. Two forms of parsley are used as herbs: flat leaf and curly leaf.

Flat-leaf parsley

Flat-leaf parsley is typically used in Romanian cuisine. Many people think flat-leaf, or Italian parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol.

Buying Parsley

When selecting, choose fresh looking bunches that are bright green in color. To store, rinse under cold water and shake off excess water, wrap in a paper towel and place in a plastic bag and refrigerate up to a week. To chop fresh parsley, hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely. When all the leaves have been chopped, discard the stems. To mince coarsely chopped leaves, use a sharp knife blade and with a rocking motion, cut back and forth across the leaves until they have been cut to the desired fineness.


  • Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.


Health Disclaimer :

You should consult your physician or other health care professional before making any nutritional changes in order to determine if it is right for your needs.