Savanyú vetrece is an old-school Transylvanian beef stew, however, some recipes refer to it as a soup. So, you can choose whether you cook a ragout or a soup depending on how much water you add to the food. Seasoning is common to both dishes, stew and soup are flavoured with white wine, mustard, lemon juice and zest. If you don’t like beef, you can use pork instead. Savanyú vetrece, if it’s cooked as a ragout, is usually served with polenta or braised rice.