Bosilegrad

Lamb with sorrel

Ingredients:

lamb, sorrel, onion, rice, oil, bay leaf, black pepper, sugar

 

Method:

Bone the meat, cut into servings, and boil. Brown the onion. Add the rice to it and stew. Boil the sorrel a bit (if it is not canned). Add everything to the lamb, season with salt, black pepper and bay leaf. Add some sugar. Bake in the oven.



Mixed soup

Ingredients:

onion, 2 carrots, 1 potato, vermicelli, salt

 

Method:

Fry the finely cut carrots. Separately, fry the potato. Mix them and season. Pour water in. Peel the onion, cut into two and roast on the stove. Add to the boiling soup without further cutting. Put the vermicelli and leave to boil for further 5 minutes. Optional: add dumplings too.



Ayvar

Ingredients:

30 kg red peppers, 10 kg tomatoes, 5 kg carrots, 5 kg eggplant, 4-5 chili peppers, 2–3 l olive oil, black pepper, salt

 

Method:

Wash the peppers, deseed, roast and peel them. Mill the peppers. Roast the tomatoes, peel and mill. Boil the carrots and mill. Roast the eggplants, peel and mill too. Pour the olive oil in a large flat pan and heat up. Add a small cup of wine vinegar. Mix together all ingredients and fry for a few hours stirring constantly.



Vàrivo (sour cabbage with pork)

Ingredients:

2–3 whole sour cabbages, dried pork, fermented cabbage juice, salo, oil

 

Method:

Use a deep jar and arrange layers: chopped sour cabbage, slightly browned dry pork. End the layers with cabbage and pieces of salo. Pour over cabbage juice diluted with water if too salty. Add oil. Bake in the oven at a moderate temperature for a long time.



Kachamak (hominy)

Ingredients:

2 l water, corn flour, salt, cracklings, white cheese

 

Method:

Put the corn flour in 2 l of boiling water – a handful of flour for one serving. Make a hole at the tip of the pile so as to let the water penetrate everywhere. Stir with a wooden ladle until the mixture thickens. Serve sprinkled with cracklings and white cheese.



Podvàrak (fried sour cabbage with meat)

Ingredients:

sour cabbage, pork, onion, garlic, black pepper

 

Method:

Cut finely the sour cabbage. Brown 5–6 onions, add the cabbage, some more oil and fry until the amount is reduced to half the original one (1 h 30 min. – 2 h) adding water in the meantime. Put in the pork – boiled and browned in advance. Add garlic and black pepper. If necessary, pour in some more oil. Arrange bits of salo on top and bake in the oven uncovered.



Rolat

Ingredients:

10 eggs, 10 tbsp. sugar, 2 packs vanilla, grated zest of 1 lemon, 6 tbsp. flour, 2 tbsp. coarse flour (like semolina), 1 pack baking powder

 

Method:

Beat the eggs with the sugar, add the two types of flour and the seasoning. Bake in the oven and when ready transfer over a moist cloth, spread marmalade over and (optional) roll up. Sprinkle with sugar and vanilla.

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