{"id":1592,"date":"2022-06-17T17:29:37","date_gmt":"2022-06-17T17:29:37","guid":{"rendered":"http:\/\/kulinar.ibl.bas.bg\/\/?p=1592"},"modified":"2022-07-01T12:31:22","modified_gmt":"2022-07-01T12:31:22","slug":"krivnya","status":"publish","type":"post","link":"https:\/\/kulinar.ibl.bas.bg\/en\/krivnya\/","title":{"rendered":"Krivnya"},"content":{"rendered":"<h2 class=\"has-text-align-center wp-block-heading\"><strong>Krivnya kavarma<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-kavarma-500x333.jpg\" alt=\"\" class=\"wp-image-2506\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kavarma-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kavarma-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kavarma-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kavarma-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kavarma-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u86780-5\"><strong>Ingredients<\/strong>:<\/p>\n\n\n\n<p id=\"u86780-7\">Pork from the leg, pork lard, 2\u20133 onions, paprika, savory, salt, 1 tbsp. flour<\/p>\n\n\n\n<p id=\"u86780-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u86780-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86780-12\">Heat the lard in a pan and fry the pork cut into pieces. Add the finely chopped onion and brown together with the meat. Season with paprika, savory, salt and some flour for the sake of a little thickness. Pour in water to cover the ingredients and cook for about 1 hour until ready.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-kavarma-2.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Easter kravay (bun cake)<\/strong><\/h2>\n\n\n\n<p id=\"u86831-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u86831-7\">white flour, lukewarm water, yeast<\/p>\n\n\n\n<p id=\"u86831-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u86831-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86831-12\">Mix the flour, water and yeast to make dough. Grease the baking dish with lard for the Easter bun cake. Cut a piece from the dough and shape like a rope, make a few marks on it for decoration and then place the piece rolled in a circle in the middle of the baking dish. Cut two more pieces from the dough, shape like a rope, twist them together and place in the baking dish around the first piece. Apply egg yolk over the kravay cake, then bake, and on Easter take the dainty decorated with three dyed eggs to your godmother.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls poster=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-kravaj-scaled.jpg\" src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-velikdenski-kravaj.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Damsons with groats<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-slivi-2-500x281.jpg\" alt=\"\" class=\"wp-image-2508\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-slivi-2-500x281.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-slivi-2-768x432.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-slivi-2-1536x864.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-slivi-2-18x10.jpg 18w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-slivi-2.jpg 1920w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u86782-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u86782-7\">200\u2013300 g dried damsons, 1 cup groats, 3\u20134 tbsp. sugar, water<\/p>\n\n\n\n<p id=\"u86782-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u86782-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86782-12\">Soak the damsons in water to let them soften; then bring to the boil. When they start boiling, add to them the groats and the sugar and leave to cook for some time. Serve cooled down as pudding in the hot summer days. In the past this dish was consumed in the fields during harvesting.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-slivi-bulgur.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Homemade sheep yoghurt<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-kiselo-mljako-500x333.jpg\" alt=\"\" class=\"wp-image-2509\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kiselo-mljako-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kiselo-mljako-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kiselo-mljako-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kiselo-mljako-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kiselo-mljako-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u86801-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u86801-7\">milk, leaven<\/p>\n\n\n\n<p id=\"u86801-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u86801-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86801-12\">Boil the milk in water bath, pour down in a deep pan and cool down to a temperature of 36C. Then add the leaven made from yoghurt, stir and cover with a lid. Wrap the pan with a blanket and leave aside to let the milk curdle.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-kiselo-mljako.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Fresh sheep white cheese<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-sirene-500x333.jpg\" alt=\"\" class=\"wp-image-2510\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-sirene-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-sirene-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-sirene-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-sirene-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-sirene-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u86791-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u86791-7\">milk, yeast<\/p>\n\n\n\n<p id=\"u86791-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u86791-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86791-12\">Warm up the milk to 36C. Add the yeast (or some lamb rennet), stir well and pour into a cheese-cloth to percolate. Next, press the white cheese with a weight, leave for a while to ripen until it is ready to serve.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-sirene-2.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Smeared bones with paprika<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-kokali-500x333.jpg\" alt=\"\" class=\"wp-image-2511\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kokali-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kokali-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kokali-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kokali-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-kokali-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u86808-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u86808-7\">chicken, groats, paprika, oil<\/p>\n\n\n\n<p id=\"u86808-8\">&nbsp;<\/p>\n\n\n\n<p id=\"u86808-10\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86808-12\">Cut the chicken in large pieces and cook. Cook the groats separately. Mix the two ingredients and boil together seasoned with salt and paprika. Optional: add some oil. In the past this dish was ordered by the father-in-law and served for supper.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-cocali-2.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><br><strong>Muskichki-type banitsa<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-banitsa-500x333.jpg\" alt=\"\" class=\"wp-image-2512\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-banitsa-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-banitsa-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-banitsa-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-banitsa-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-banitsa-18x12.jpg 18w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/div>\n\n\n<p id=\"u86781-5\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p id=\"u86781-7\">wheat flour, water, 1 egg, 1 tbsp. pork lard, salt, castor sugar<\/p>\n\n\n\n<ul class=\"wp-block-list\" id=\"u86781-11\"><li><strong>For the stuffing:&nbsp;<\/strong>\u0441\u0447\u0443\u043a\u0430\u043d\u0438 \u043e\u0440\u0435\u0445\u0438, \u0437\u0430\u0445\u0430\u0440<\/li><\/ul>\n\n\n\n<p id=\"u86781-12\">&nbsp;<\/p>\n\n\n\n<p id=\"u86781-14\"><strong><strong>Method:<\/strong><\/strong><\/p>\n\n\n\n<p id=\"u86781-16\">Sift the flour, make a well and pour in the water, salt and the beaten egg. Make soft dough and cut into five pieces. Shape a ball from each piece, spread the ball with melted lard all over and then roll out to obtain a small flat cake. Arrange all flat cakes one on top the other and roll out again. After that divide the dough into balls again and repeat the procedure up to three times. Finally roll out a sheet of dough and cut into squares. Spread lard over them and add over each a three-finger thick layer from the stuffing. Fold the squares in two to make triangles and arrange them in a greased baking dish. Spread some melted lard over the banitsa and bake in the oven at a moderate temperature watching all the time not to let it burn. When it is ready, sprinkle with water to let it stew a bit, and then sprinkle with castor sugar. This kind of banitsa is prepared for New Year\u2019s Eve and for Midwifes Day. On New Year housewives give out the dainty to their godfathers, and on Midwifes Day mothers present it to midwives who have helped them with childbirth.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2023\/01\/Krivnja-banica-muskichki.mp4\"><\/video><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n\n<\/pre>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"3333\" height=\"5000\" data-id=\"2500\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-3333x5000.jpg\" alt=\"\" class=\"wp-image-2500\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-3333x5000.jpg 3333w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-333x500.jpg 333w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-768x1152.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-1024x1536.jpg 1024w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-1365x2048.jpg 1365w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-8x12.jpg 8w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-7-scaled.jpg 1707w\" sizes=\"auto, (max-width: 3333px) 100vw, 3333px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2501\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-5000x3333.jpg\" alt=\"\" class=\"wp-image-2501\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-2-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2504\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-5000x3333.jpg\" alt=\"\" class=\"wp-image-2504\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-3-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2502\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-5000x3333.jpg\" alt=\"\" class=\"wp-image-2502\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-4-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2503\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-5000x3333.jpg\" alt=\"\" class=\"wp-image-2503\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-5-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"5000\" height=\"3333\" data-id=\"2499\" src=\"http:\/\/kulinar.ibl.bas.bg\/\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-5000x3333.jpg\" alt=\"\" class=\"wp-image-2499\" srcset=\"https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-5000x3333.jpg 5000w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-500x333.jpg 500w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-768x512.jpg 768w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-1536x1024.jpg 1536w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-2048x1365.jpg 2048w, https:\/\/kulinar.ibl.bas.bg\/wp-content\/uploads\/2022\/06\/krivnya-galeria-6-18x12.jpg 18w\" sizes=\"auto, (max-width: 5000px) 100vw, 5000px\" \/><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>\u041a\u0440\u0438\u0432\u043d\u0435\u043d\u0441\u043a\u0430 \u043a\u0430\u0432\u0430\u0440\u043c\u0430 \u041f\u0440\u043e\u0434\u0443\u043a\u0442\u0438: \u0441\u0432\u0438\u043d\u0441\u043a\u043e \u043c\u0435\u0441\u043e \u043e\u0442 \u0431\u0443\u0442\u0430, 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