Gastro Route Harghita

In the culinary journey through Harghita, breathtaking landscapes meet a culinary culture that blends Szekler tradition with modern elements. The region, embraced by the Eastern Carpathians, offers a unique gastronomic experience where local ingredients are essential in every recipe.

The Ciumani poeka soup (Csomafalvi poékaleves) is an example of Szekler culinary mastery, a recipe that ingeniously balances traditional flavors with contemporary innovations.

Prepared with smoked pork knuckle, this soup enriched with fresh vegetables, dried plums, and a red roux for thickening, is an authentic representation of the region's cuisine. Start by boiling the smoked knuckle, add sautéed onion, carrots, celery, dried plums, bay leaves, sweet paprika, salt, and tomato paste. The red roux, made from flour and lard, is used to thicken the soup. Once the ingredients have softened, combine the contents from two separate pots and add vinegar and sugar to balance the taste. A unique element of this soup is the fried noodles, prepared from flour, eggs, salt, and baking soda, shaped and fried until crispy. This soup can be served with noodles, "csipetke" or semolina dumplings, but it is recommended to serve it with fried noodles and dried plums.

In addition to the Ciumani poeka soup, Harghita is renowned for its local cheeses, traditional bread, and Szekler sweets, each dish being a story of the history and traditions of the area. Visitors are invited to explore these delicacies at culinary festivals and craft workshops, where culinary traditions are celebrated and passed on.

Harghita is not just a tourist destination, but a place where every corner hides fascinating stories and unique experiences. From mineral water springs and dense forests to local workshops and mountain landscapes, Harghita County is a terrain for exploration for any traveler in search of authenticity and natural beauty.