In no case should chubrytsya be confused with thyme. Another nam of the most popular Besarabian herbs is savory.

   It is believed that on the territory of Thrace, the Romans were the first to cultivate and use chubrytsya in cooking.

   As a result the culture of using this fragrant and aromatic herb came to the Bulgarians, and with them to us in Besarabia.

   How to use?

   Suitable for all meat and vegetable dishes. It is especially go

   lamb adding a pinch of chubrytsya.You can also just add a little to the soup. Be it meat, vegetable, pea or even fish soup.

   Chubrytsya has a certain versatility in terms of soups - it is good in all and reveals itself a little differently in all.

   But I have developed a rule of taste for myself: if it is a fish or vegetable meal, then chubrytsya should be added in tandem with myrudia, so the aroma of spices becomes more rounded and full.

   But for rich meat, such as lamb and mutton, duck and goose, old chubrytsya is completely self-sufficient.

   And with almost any cooking method, it works well and the dishes turn out to be fantastic.