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Brine de peshte (fish soup) Ingredients: Danube fish (Danube bleak, pike or other), dried peppers (slightly hot ones are also fine), onion, tomato, garlic, dill, salt, sunflower oil...
Kapama Ingredients: sour cabbage, beetroot (pickled or tinned), kàrvavitsa (black sausage), sudzhuk (flat sausage), chicken legs, pork ribs, veal, bacon, rice, black pepper, cumin, bay leaf...
Trien (stirred) beans Ingredients: kidney beans, wheat flour, salt for the brown sauce: sunflower oil or butter, paprika Method: Put the beans in water and leave for one day...
The Interactive culinary map of the Bulgarian language territory, fully aligned with the latest information technology standards, represents the first-ever fundamental applied research in linguistic geography on the subject of the Bulgarian culinary lexis which at the same time explores the experience and exchange in the area of food and nutrition, thus tracking the evolution in traditional popular culture. The concept behind this interdisciplinary research project has been prompted by the need for an integral approach in collecting, research and mapping the culinary lexis over the entire Bulgarian language territory (inside and outside the state borders of Bulgaria).
