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
- for the thickener: water, corn flour
Method:
Clean the fish, wash well, roll in corn flour and then fry in sunflower oil. If frozen, grill the fish. Put water in a saucepan and add the chopped vegetables (peppers, onion, tomato etc.) with some oil. Boil the vegetables and when ready add the fried or grilled fish and season with salt. Let boil for 10-15 minutes and then thicken with 1-2 tablespoons of corn flour and water. Sprinkle with chopped or crushed garlic and dill.
Papitsa
Ingredients:
20-30 green wild plums, 4-5 dried peppers, spring garlic, salt, dill
Method:
Wash the plums and put in a saucepan to boil together with the chopped dried peppers. When boiled, filter them and either crush or puree them. Add salt, chopped spring garlic, dill and parsley to the mixture. Enjoy as a starter to a main course.
Hominy
Ingredients:
600 g corn flour, 2 l of water, salt
Method:
Put the water and salt in a large pan and bring to the boil. When the water comes to the boil, add corn flour to it gradually, while stirring all the time until the mixture thickens. Serve with crumbled white cheese (optional).
Kapatsana de magaritsa (chutney)
Kapatsana de magaritsa (chutney)
Ingredients:
dried red peppers, dried tomatoes (or tomato puree), sunflower oil, salt, spring garlic, vinegar, parsley, dill
Method:
Chop the dried peppers and dried tomatoes and boil in water. When ready, take them out, filter and fry in oil. Tomato puree is an option to replace dried tomatoes. It is added to the brown sauce. After peppers are fried, add the finely chopped spring garlic and season with salt and vinegar. Finally, sprinkle with chopped dill and parsley.
