Sour borscht and mixed pork organs roasted in a stove, the latter usually accompanied by red wine and homemade sheep cheese, become tochitura moldoveneasca.
Kisela juha i miješane svinjske iznutrice pečene u pećnici, nakon kojih se obično pije crno vino i jede domaći ovčiji sir, postaju tochitura moldoveneasca.