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Recipe for:<\/strong> 4-6 persons<\/p>\n Ingredients:<\/strong> 1 kg of cucumbers, dill, bay leaves, pork, duck or goose meat (as desired), 2 large onions, 2 carrots, 2 peppers, 5 fresh tomatoes or broth, salt, according to taste, lovage Method of<\/p>\n Preparation:<\/strong> In order to prepare the soup it is necessary to sour the cucumbers. Cucumbers are cut into cubes and placed in a pot with a little salt and water to fill the entire pot.Add dried dill and bay cover into the pot and leave it in a warm place or even in the sun for 3 days. On the day the soup is prepared, the cucumbers are removed from their gravy. The gravy is also kept to dress the soup at the end according to taste. The meat is cut, washed and boiled. The foam is removed from time to time. The onions, carrots, peppers and tomatoes are chopped. They are added one at a time in the pot in which the meat boils. When the meat is almost boiled, the cucumbers are added. Depending on the preferences, you can also add the cucumber juice, salt. The pot is left to boil until the meat is completely cooked. Then it is removed from the fire and the chopped lovage is added. It is a recipe that can be found in other parts of Romania as well, but the way it is cooked in Jiana Mare is different from other parts of the country. The yogurt and the eggs that are added to this soup in other areas are missing from the recipe used in Jiana Mare.<\/p>\n Serve with:<\/strong> traditional brandy made of plums<\/p>\n \n\t\t