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Summer Cold Soup known as "Tarator"
Ingredients: 2-3 cucumbers, 500 g plain yoghurt, 1/2 walnuts, 3-4 cloves garlic, dill weed, 1 tbsp sunflower oil, and water.
Method of cooking: Beat the plain yoghurt, and add crushed garlic, ground walnuts, finely sliced into small pieces cucumbers, and add the oil. Stir and dilute with cold water. Serve sprinkled with finely chopped dill weed, and add some sliced walnuts after cooling it in the fridge.
Monastery style bean soup
Ingredients:200 g white beans, 2-3 carrots, 1/2 celery, 1 onion, 1-2 tomatoes, 1-2 peppers, 1-2 chili peppers (by choice), parsley, mint, sunflower oil, salt. Soak the beans in cold water for about 3-4 hours, drain and pour fresh water.
Method of cooking: Boil the pot with the beans and when the beans have turned tender, add the oil. Add finely chopped carrots, onions and some celery. The sliced peppers add later on, and the grated tomatoes with the fresh organic mint add at the final end. Add salt and boil for another 15-20 minutes. Serve sprinkled with finely chopped parsley and mint leaves.
Veggie Soup (healthy heart)
Ingredients: 2-3 potatoes, 1-2 carrots, 1/2 celery. 1-2 peppers, 1/4 medium-sized cabbage, 1 onion, 2-3 tomatoes, 1 beetroot, 1 spoonful flour, 1 tsp paprika, 100g yoghurt, 1 egg, 100 g of yellow cheese (kashkaval), sunflower oil, salt to taste and parsley.
Method of cooking: Place the diced celery and carrots into salt boiling water together with a fine-cut cabbage and add the peppers. After while add the diced potatoes with some diced beets (if you like beets). Add to the stew some finely chopped onions (chives), and then the grated tomatoes with some red and black pepper to taste. Boil the whole mixture for another half an hour. Add parsley at the end. Thicken with eggs beaten in some yoghurt ( lemon). Serve with finely chopped parsley and grated yellow cheese at the end.
Spinach (nettle) Soup
Ingredients: 11/2 kg spinach, 60g butter, 2 spoons of flour, 0.5 liter of milk, pepper, on the taste.
Method of cooking: Boil the finely chopped spinach in salty water. Brown the butter with the flour, and add the spinach puree. Dilute with milk and half the spinach with some hot water. Broil 5-10 minutes and season with pepper. Serve with bread cubes fried in coconut (butter). The same recipe can be used for nettle soup.
Vegetable soup with feta cheese
Ingredients: 250 g green beans, 1 onion, 1 / 2 medium-sized cabbage, 1 small cauliflower, 150 g white Bulgarian fetta cheese, fresh organic parsley, sunflower oil, salt to taste.
Method of cooking: Boil the green beans in salt water and strain. Cook the finely chopped onions, cabbage, cauliflower and oil and some water, and pour the micture over the friend beans. Add some more water. For cooking, add the beans and crush fetta cheese above them. Boil for another 10 minutes and serve with finely chopped parsley.
Lamb soup
Ingredients: 500 g lamb, 2 carrots, 1/2 celery, 2-3 potatoes, 2 tomatoes, 1 onion, 3-4 cloves garlic, 1 spoon flour, 1 tsp tomato paste, 50 g coconut oil (butter), cumin, parsley, pepper , mint leaves and salt to taste.
Method of cooking: Cut meat into pieces and boil them in salty water, together with the fine-cut carrots and celery. Simmer finely chopped green spring chives or diced Widalia onions, with a little flour and some tomato paste in organic coconut butter and add little water. Add the meat and at the end add diced garlic and tomatoes. Boil for another 10-15 min. Serve sprinkled with finely chopped parsley, pepper and caraway.
Milk & Cheese Soup
Ingredients: 300 g milk, 60 g butter, 2 eggs, 100 g of yellow or white brined feta cheese, 1/2 cup rice, savory or pepper, to taste salt.
Method of cooking: Boil the milk and dilute with 3 cups of warm water. Add rice, salt and cook, until it is ready. Decrease the temperature down and combine with butter, and thicken with beaten eggs. Serve with crushed Fetta cheese or grated yellow cheese as per your taste.
Beef Soup
Ingredients:700g beef (knuckle or breast), 2 carrots, 1 onion, 1/2 celery, 2 potatoes, 2 tomatoes, 50g butter, parsley with the roots, pepper, vinegar(lemon) on taste.
Method of cooking: Cut meat into pieces, put into cold water and bring to boiling. Salt and simmer together with the chopped carrots, onions, celery and parsley with the roots. When tender, add potatoes, and after 20 min also the finely sliced tomatoes. Add the butter when nearly ready. When serving, place first the peaces of meat on the plate and then pour the stock. Sprinkle with finely chopped parsley and pepper. Serve grated with radish flavored with some vinegar, or add lemon according to taste.
Chicken soup
Ingredients:1 chicken, 3-4 carrots, 1 celery, 1 onion, 1 spoonful flour, 1 cup of milk, 40 g butter, 1egg, pepper, parsley, salt, vermicelli if desired.
Method of cooking: Boil the chicken and add some pepper and salt in thewater. Bone the meat. Fry finely chopped carrots, celery and onions in butter and add a little water until soft. Stir in the flour mixture to the chicken pieces after about 5 min and boil for another 10 -15min. Thicken the soup with the beaten egg /lemon, or plain yoghurt under constant stirring. Sprinkle with finely chopped parsley before serving.
Mish - Mash (Spring dish)
Ingredients:
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5 medium tomatoes
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5 red peppers
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1 ½ onions
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Virgin 2-3 tbs olive oil
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3 eggs
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Chopped parsley
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Salt and pepper
Method of cooking: Cut the above ingredients into pieces and brown them in the oil, starting with the onions. Add peppers, tomatoes and cook for at about 3-5 minutes. Add Bulgarian feta cheese and eggs and cook for another 2-3 minutes at a reduced temperature. At the end sprinkle with parsley and serve.
Bulgarian Mousaka
Ingredients:
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1-2 onions, finely chopped
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1 / 2 kg minced pork, or 1/3 beef + 2/3 pork.
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1 - 1.5 kg potatoes, peeled and finely chopped
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2 tomatoes, finely chopped
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parsley, finely chopped
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4 eggs, beaten
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1-2 spoonfuls of flour
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1 spoon red pepper
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salt and black pepper to taste
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cooking oil
Method of cooking: First, fry the onions and add the minced meat. After their change color to light brown, add potatoes, tomatoes, peppers and parsley. Add salt and pepper to taste and bake for at about 1h or until cooked. Stir the eggs (white and yalks separately) and add 1/2 tsp soda bicarbonate with some flour together. Pour it on the plate and bake for another 15 minutes (on reduced oven). Do not let the egg's cover to become brownish ( keep it yellow).
Yoghurt Cheese (Izvara)
Ingredients
The method of preparation: To make yogurt cheese, provide a fine mesh strainer over a bowl. Boil on medium temperature by adding 1-2 tbsp soda bicarbonate to the yoghurt. Add salt to taste at the very end. Line colander with cheesecloth if the mesh is large and spoon the cooked low-fat plain yogurt in the colander. Cover and refrigerate overnight. You can use the amount of yogurt cheese for many other dishes, such as dips (clams and garlic), roasted and fried bell paper with cheese, and many others.
Shopska Salad
Ingredients:
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4-5 large tomatoes
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2 -3 red peppers (fresh or roasted)
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1 -2 green peppers (fresh or roasted)
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Parsley (chopped)
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Dill weed (chopped)
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2 large Vidalia onions (chopped), or spring onions (optional)
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Bulgarian Fetta cheese (1/2 pounds)
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Sea salt, olive oil to taste
Method of cooking:
Cut the tomatoes, onions, peppers into small pieces (dice). Mix well with parsley, onion, salt and olive oil. Serve with white feta cheese grated on the top.
Egg Plant Dip (Bulgarian Kiopulu)
Ingredients:
- 1-2 Eggplants;
- 1 onion, grated or finely chopped
- 2 tablespoons fresh grated garlic
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/3 teaspoon sea salt to taste
- 1 small tomato, peeled, seeded and diced
- 1 /2 tablespoon chopped fresh parsley;
- 1/2 tablespoon deel weed
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- some freshly ground black pepper
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Instructions:
Bake the eggplants on a baking pan at 375° F, until soft, (about 30 minutes). Remove them from the oven and let them cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, garlic, and lemon juice. Turn off the machine and then gradually add the olive oil. Continue to blend until the eggplant mixture dip is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar
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