Recipes of The Most Popular Bulgarian DishesSoups
Fresh Summer Soup "Tarator"
Mix 1 litre of natural yoghurt with 0.5 l of cold water. Wash and peel 3-4 cucumbers. Cut them on tiny pieces. Stir them with the yoghurt. Press 1-2 cloves of garlic and add to the soup. Add some cooking oil, salt and fresh tiny cut dills.
Haricot Beans Soup (Bob Chorba)
Soak 0.5 kg of haricot beans in 2l water overnight. Next morning drain off the water, re-fill, bring to the boil and then simmer gently for about 1-2 hours till the beans become soft. Separately fry 2-3 onions cut into small pieces with some cooking oil. When the pieces become soft, add 2-3 spoonfuls of flour, stir and fry for less then a minute. Add a teaspoonful of red pepper, stir the mixture and empty all into the soup. Grate 4-5 tomatoes and add to the soup or put in 3-4 spoonfuls of tomato paste. Add a handful of ground "dzhodzhen" (kind of mint) and some salt. Leave the soup to simmer on a low heat for about 20 minutes.
In a pot with some 2l water put 0.5kg of lentils (well washed), 15-20 peeled cloves of garlic and a handful of ground chubrica (savory). Boil over a low fire for about 1-2 hours until the lentils grow soft. Fry in a pan with some cooking oil 1-2 onions sliced into small pieces. Add to the soup with some salt. Dissolve 2-3 spoonful of flour in a teacup of cold water, add to the soup and continue to simmer for 10-15 minutes.
Cut 3-4 onions into small pieces. Fry them in a big pot with some cooking oil for 1-2 minutes. Add 0.8 kg of minced meat, little salt, black and red pepper, stir and continue frying for 3-5 minutes. Wash, peel and cut into small pieces 1.5 kg of potatoes. Mix them with the meat. Add 5-6 grated tomatoes, some more salt and a handful of ground chubrica (savory). Empty all the mixture into a large baking dish, add some water (a glass or two) and bake in a medium oven. When the potatoes become soft, pour and cover the entire dish with this mixture: 0.5 l of natural yoghurt, 2 eggs, 5-6 spoonfuls of flour, some salt - all well mixed together. Continue to bake until the topping has thickened (it becomes like thick pancake).
Fried vegetable marrows
Wash 4-5 vegetable marrows. Slice them into 1/2 cm thick slices. Stir some flour (about half of a cup) with little salt. Dip the slices in the flour and fry in hot cooking oil until become slightly "pink". Serve them warm, covered with mixed natural yoghurt with little pressed garlic and salt and sprinkled with tiny cut dill.
Wash 1 kg (2 pounds) middle size red peppers and take out their seeds. Cut 3-4 onions into small pieces and fry them with some cooking oil in a large pan. After a few minutes add 0.75 kg minced meat. Continue to fry stirring the meat. Wash two cupfuls of rice and add to the meat with 6-7 grated tomatoes, some salt and much fresh parsley. Mix and cook for 10 minutes until the rice has absorbed all the liquid. Fill the peppers with that mixture, put them in a large baking dish with some cooking oil on the bottom. Add 5-6 grated tomatoes, two cups of water and some salt and bake in a medium oven about an hour and a half.
You need 5-6 tomatoes, 1 cucumber, 1 red pepper, 1 green pepper. Wash and chop all of them into small pieces. According to your taste you can add some fresh parsley and green onions. Add salt and olive oil and stir. Cover with grated white cheese.
Aubergine Paste/puree "Kyoppollu"
Bake 4-5 whole aubergines in the oven until they become soft. Peel and cut into 2-3 pieces each and let them drain off in a strainer for about 2-3 hours. Grill 1 kg of green and red peppers. Peel, take out the seeds and mince the peppers. Fry with little cooking oil, 6-7 graded tomatoes until a thick consistency. Cut the aubergines into tiny pieces. Add the minced peppers and fried tomatoes, some salt, 1-2 pressed cloves of garlic and cut fresh parsley. Stir the mixture.
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