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Okra soup

Ingredients:

onion, rice, potatoes, tinned okra with tomatoes, red pepper, carrot, salt, oil

 

Method:

Put 1 tbsp. oil in hot water. Add some washed rice, the onion, carrot, pepper, potatoes cut into cubes and salt. Let them boil for a while and then add the okra with the tomatoes. Finally put in the flour diluted with water. Optional: add some citric acid for an extra sour taste. When the soup is ready, sprinkle with parsley.



Pork and vegetable stew

Ingredients:

10 kg pork and veal, 220 g salt, 1 tsp. sugar, 25 g black pepper, 1 pinch savory, pork chitterlings

 

Method:

Mince the meat in a meat mincer. Season and mix well. Scrape off the pork chitterlings. Stuff them with the mixture and tie at the desired length. Punch with a needle. Hang in an airy place to let the sausages dry up, and roll them daily during the first days. In about 2-3 weeks the sausages will be ready. Store them so as not to let them become too dry.



Ribnik (fish-pie)

Ingredients:

carp, one bowl onion, one bowl crushed walnuts, 100 g oil, yoghurt, flour, baking soda

 

Method:

Mix the onion and walnuts and brown in oil. Make dough with the flour, yoghurt and baking soda, without eggs, and roll out to make sure it is larger than the baking dish. Spread the onion-walnut mixture over the dough. Salt the cleaned carp and leave aside for 2-3 hours. Rip the carp across the back and spread the fish to cover the onion-walnut mixture. Wrap in the dough. Bake in the oven at 180C. When ready cover with another baking dish.



Flat sausage

Ingredients:

10 kg pork and veal, 220 g salt, 1 tsp. sugar, 25 g black pepper, 1 pinch savory, pork chitterlings

 

Method:

Mince the meat in a meat mincer. Season and mix well. Scrape off the pork chitterlings. Stuff them with the mixture and tie at the desired length. Punch with a needle. Hang in an airy place to let the sausages dry up, and roll them daily during the first days. In about 2-3 weeks the sausages will be ready. Store them so as not to let them become too dry.



Pickled vegetables

Ingredients:

bell peppers, carrots, celery, garlic, salt, sugar

 

Method:

Cut the bell peppers and the carrots, as well as the celery. In a deep pan, arrange layers: bell peppers, carrots, celery. Sprinkle with salt and sugar and leave aside to rest for 1-2 hours. Next, distribute in jars and pour over the sauce released by the vegetables. Add 4 tbsp. of vinegar to each jar. Optional: put cloves of garlic. Do not add water. Close the jars and sterilize for 5 minutes.



Chicken soup

Ingredients:

chicken, onion, carrot, pepper, celery, parsley, salt

 

Method:

Cut the chicken into servings. Put the water on the stove and bring to the boil. Drop the chicken pieces in the water, add salt and gradually remove the foam. When the meat has been fully cooked, add the vegetables: onion, carrot, pepper, celery. Do not add oil. When the soup is ready, sprinkle with parsley.



Rice pudding

Ingredients:

1 l milk, 1 cup rice, 4 tbsp. sugar, cinnamon

 

Method:

Wash the rice and mix with the milk sweetened with the sugar. Cook at a moderate temperature. After the rice swells up and is boiled, distribute the dessert into bowls. Sprinkle with cinnamon. Serve cool.

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