Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, vegetable oils, milk, dairy products and meat.<sup id=”cite_ref-:0_1-1″ class=”reference”></sup>

There are quite a few different types of dishes, which are sometimes included under a generic term; for example, the category <i>ciorbă</i> includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (<i>ciorbă de burtă</i>) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or <i>borș</i> (traditionally made from bran). The category <i>țuică</i> (plum brandy) is a name for a strong alcoholic spirit in Romania.