Traditional recipes

Bulgarian salad

Bulgarian salad

We wash the salad in more water to remove the sand and then we drain it on absorbent napkins.

We wash the vegetables and clean them. Let's start cutting them.

Boil hard-boiled eggs (10 minutes from the time of flame).

In a bowl put sliced ​​onion, well drained lettuce and broken by hand, diced cucumbers and tomatoes.

Cut the telemeau and ham into slices and cubes. We add them over the salad.

We clean the eggs and cut them as we like. We also add the olives.

Season with salt, pepper, vinegar, oil, lemon juice, etc.

Stir and serve.

It is very good to consume in hot periods.


Bulgarian pickle salad. Here's how to prepare it

Bulgarian pickle salad recipe. ingredients

Bulgarian pickle salad recipe. Method of preparation

All vegetables are washed, cleaned and weighed, and finally weigh the kilograms above.

Then, the donut is cut (remember the time it was cut - for example, 12 o'clock) and left like that until the next day, even after that time - 12 o'clock, but not earlier than this time.

The next day, put in a large bowl the donut cut into slices as big as your finger, with 1/4 salt and 1/2 sugar, interspersed, place in layers.

The rest is cut in different shapes, in a zig-zag pattern: the cauliflower, the carrot and the celery cap are the leaves cut normally, then the donut is squeezed well, which is placed over them.

Mix all the contents well, according to gustos.ro

To the liquid which is close to 2 liters, add 2 liters of 9 degree vinegar.

This content enters a jar of 10-12 kg, but can also enter 4 jars of 3 liters each.


Fruit salad recipes

You can make fruit salad from any fruit you want or are available on the market. You can make fruit salad from compote or canned fruit. You have to be careful with the combination of textures and the other elements you put in the salad, where you can play with raisins, coconut, walnuts, hazelnuts, cranberries, chocolate sauce or other toppings.

Exotic fruit salad

A quick recipe, easy to prepare and very easy. It is an almost innocent dessert, if you eat it as such and do not add cream or ice cream. In addition, it only takes 10 minutes to do it.

You need:

  • 1/4 pineapple
  • 2 kiwis
  • 1 pear
  • 10 strawberries
  • 1/2 cluster of white grapes
  • 1/2 dragon fruit
  • 1 teaspoon of honey
  • 1 teaspoon coconut
  • 1 tablespoon almond flakes
  • oranges
  • mint leaves

Method of preparation:

All you have to do is cut the fruit into small cubes, then sprinkle them with orange juice. Add honey, coconut, almond flakes, then garnish with mint leaves and serve.

Classic fruit salad

This is one of the many salad recipes you will find. It is ideal to use the fruits you have at home, preferably with the same texture. So here's a classic fruit salad variant:

Ingredient:

  • strawberries
  • melon
  • banana
  • mango
  • orange
  • kiwi
  • lemon liqueur
  • powdered sugar

Method of preparation:

Cut all the fruits into thin slices and place them on an elegant plate in a circle. Then sprinkle the fruit with lemon liqueur and finally with powdered sugar. you can use berries as a decoration.

If you want to eat more vegetables, you can go to recipes with green beans.


Bulgarian salad


The eggs are boiling hard. Cut the pepper into thin strips. Tomatoes are cut into slices. Cucumbers are cut into rounds. The bacon is cut into cubes. Boiled eggs are also cut into cubes.





Mix all with the olives, salt, pepper and olive oil.

Grate the cheese on top.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


GREEK SALAD Recipe + Video

Hello dear lust! Not long ago I returned from vacation in beautiful Greece. At every restaurant where I ate, I ordered Greek salad first. I saw several types: with capers, marinated hot peppers and the most interesting was with boiled egg. Today we prepared our favorite GREEK SALAD salad and I hope you like it too. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 5-6 tomatoes
  • 3 cucumbers
  • 1 large sweet pepper (cleaned of seeds)
  • ½ red onion (large or small)
  • 100 gr. - Kalamata olives
  • 1 teaspoon - capers (washed)
  • 150 gr. - feta cheese
  • 4-5 tablespoons - olive oil
  • 1 teaspoon - mix for Greek salad or dried oregano

Method of preparation:

  1. Cut the onion and sweet pepper into thin slices and place them in a bowl.
  2. Then cut the cucumbers into cubes or slices and add them over the vegetables cut earlier.
  3. Cut the tomatoes into cubes and add them to the bowl. Sprinkle with Greek salad mix or simply with dried oregano. Sprinkle with olive oil and mix everything together.
  4. Transfer the salad to another plate and add olives and capers all over the surface, and at the end, the star of this Feta Cheese recipe. Sprinkle with olive oil and sprinkle with spices for Greek salad or oregano. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Sopska salad, prepared throughout the Balkan Peninsula

In the summer evenings, at dinner, you can eat this salad. The Bulgarian salad called Sopska salad in Bulgaria and Macedonia (a name that comes from the western part of the capital Sofia, to Serbia), is found throughout the Balkan Peninsula.


Bulgarian Salad Recipe

Bulgarian salad is one of the healthy salads that is easy to prepare and keeps you hungry. The classic recipe includes lettuce, tomatoes, cucumbers, bell peppers, olives, chicken ham, boiled eggs, lemon and olive oil.

Bulgarian Salad Recipe

There are several ways to prepare this salad, depending on the taste or possibilities of each. You can remove or add ingredients. For example, if we remove boiled eggs and ham, and use tofu instead of cheese, we get a Bulgarian fasting salad. If we use tuna instead of chicken, we will have a much healthier Bulgarian salad for the heart.

• lettuce
• Boiled eggs
• bell pepper
• cucumbers
• tomatoes
• olives
• Telemea cheese
• pressed ham, tuna, or chicken breast
• lemon juice
• olive oil

When we have to prepare such a diverse salad, following a recipe with fixed quantities for ingredients is not very suitable. The quantities will be determined according to taste and preference. Ingredients can be combined, chopped or seasoned in various ways. You can also add green onions or mushrooms, corn kernels or potatoes. You can also use any kind of cheese, meat, oil or vegetables. The eggs must be boiled hard so that they do not spread in the salad.

Mix all the ingredients carefully so as not to spoil the texture of the eggs or cheese, add the oil and lemon juice, and match the salt and taste.

Bulgarian salad is very consistent, healthy and easy to prepare. It is ideal for the warm season, when we can not eat fatty or heavy foods in the stomach, for weight loss or maintenance, or for cleansing and strengthening the body.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Tomato, cucumber and cheese salad

The common tomato salad with cucumbers, peppers and onions, with grated cheese on top is originally a Bulgarian salad from the Sofia area. It is a quick, light and invigorating salad. We can serve it plain or with other dishes.

Ingredients

  • 5 large tomatoes or 300 g cherry
  • 2 cucumbers
  • 3 green peppers
  • 1 chopped yellow onion or green onion
  • 200 g telemea or fetasarepiper
  • oil
  • optional: vinegar or lemon

Method of preparation

We cut the vegetables into slices. Season them with salt and pepper, add olive oil and mix until the composition is homogenized. When serving, put the grated cheese over the salad.


This text is written by the Iași historian Marius Cristian (costachel.ro) and was published in the volume & # 8220Legendele din farfurie. Famous recipes with a garnish of stories, a salad of myths and historical cutlery & # 8221. We publish it with the consent of the author and the Ratio et Relevatio publishing house, to whom we thank.

I honestly admit, I've always wondered why some would call our salad of tomatoes, cucumbers, onions, bell peppers, garlic and greens "with grated telemea on top." And for a long time I thought that, being Bulgarian among the most skilled gardeners, it was normal to "dedicate" to them, in one way or another, this eminently vegetable dish. Plus, I laughed, it also has the colors red-white-green, that is, those on the flag of the southern neighbors, look how they all fit.
I was laughing, but there was still some truth in my assumptions. Because Șopska Salata was actually invented (well, rather so named) by a group of professional chefs from Balkanturist, in 1956. And it was put on the menu of the Chernomorets restaurant in the same year, stating that it initially had no cheese. not at all (onion white was probably enough). Then, starting in the 1960s, it began to get grated cheese and became the symbol of Balkanturist restaurants. Including, or especially, due to the red-white-green colors. And to recap: mandatory are tomatoes, cucumbers, onions, bell peppers, parsley and oil, and optional include grated telemeau (sorry, mermaids), vinegar, hot peppers and olives.
It's true, after 1970 the recipe became a bit more complicated, in the sense that not only the cheese becomes mandatory, but also the baking of the peppers (which really takes it away from our version). And, as a small spicy end element, if this salad started to become popular, the Macedonians also started to say that, in fact, this salad is not Bulgarian, but theirs. More recently, the Serbs would have woken up.
Why? Well, because the name of the salad, Shopska, refers to the Shopsluk region located, to some extent, in the east of present-day Bulgaria, on the border with Macedonia and Serbia, crossing the current borders ( 2011, are recognized as an independent minority).


Otherwise, from the Bulgarian point of view, soups also mean inhabitants of the mountainous regions on the border, but also the people from the villages around Sofia. No sense in telling you now - I don't wanna ruin the suprise. mountainous area and is relatively close to the western borders. And yes, it is, to some extent, in the center of the Sopluk area.
Okay, that's about the name. But, returning in 1956, Shopska was not, of course, the only dish that had to be "invented" then. Because, in case you don't remember, or you didn't catch those times, when the communists start a job, then they do it to the end. So not only a salad was made 60 years ago by Balkanturist chefs, but another five or six, also named after regions, more or less in dispute: Dobrogea, Thrace, Macedonia, etc. And they put them in the menus of Balkanturist, to be eaten by foreign tourists and to enter their heads, discreetly, with salt and pepper, because they are Bulgarian lands. Nothing to say, tasty propaganda!
But, that's it, only Șopska was successful (it was hard, what to say, telemea with tomato salad, cucumbers, peppers and onions…). Outside the borders, he only caught the version with raw bell peppers, their baking having no passage even in our country.
And when it comes to borders, it is obviously a salad spread throughout the Balkans, but also in its north (the Balkan region stops, geographically and historically, on the Danube, no matter what some or others think about it). In Bulgaria and the former Yugoslavia it is Șopska Salata (written, on a case-by-case basis, in Cyrillic or Latin characters), the Albanians have Salat Șope, the Hungarians Sopszka saláta and the Czechs eat Šopský Salát. Only the Greeks and the Romanians have nothing to do with the Șopluk region, devouring Horiatiki salad (like a peasant, but cutting it differently, plus adding olives) and, respectively, Bulgarian. Although…
Although in Romania it is not so simple with this name. Because, under the name "Bulgarian" are hidden, from one house to another and from one restaurant to another, several salads, some of which are clearly taken from the southern neighbors. And the most present under the name of "Bulgarian" is Ovciarska (of the shepherd, that is). A Sopska with natural bell peppers, to which are added hard boiled eggs, olives and sauteed mushrooms. Or, if not mushrooms, maybe some pressed ham.


Should our salad of tomatoes, cucumbers, bell peppers, onions, garlic, greens and telemea be as local as possible? This is what Radu Anton Roman thought, when he published the salad made from the above ingredients. Because he simply called it "Romanian salad".

"The bolero we will interpret now begins with a broken onion on the corner of the table (" The bride's eyes are crying beautifully "). This primordial sound sung in D major by bucium is described with delusional tenderness in our idyllic literature, as a first unheard of gastronomic value (supreme? Absolute?).
It is followed by a drop of vinegar and a drop of oil, to which was added the appropriate blid, like the sound of a horn, sociable.
If it is pale and the onion is cut into small pieces, the trumpets are added out of sympathy: a tomato or two, divided into thin slices. It is good to be strong, ripe (tomatoes are so good in salads, never green, never soft).
He whispered softly and a powder of pepper, like a sweet piculina.
Where there are onions, tomatoes, vinegar, oil, pepper, salt, go and two young cucumbers, round as cellos, although in the flesh, cut into thin slices, with three cloves of garlic, crushed like some serious eardrums.
Now the conductor invites to the concert a piano forte: two bell peppers and one hot, fortissimo, cut transparent slices, as well as a bunch of dill, chopped, soft as a harp. Finally, a suitable piece of dry telemea enters the scene, drilled like an organ, which laughs rain all over.
The symphony has reached its peak, the eardrums are breaking the eardrums, the strings are tightening, the blowers are out of breath, the piano is no longer playing the piano, the conductor has lost even self-control and fainted with pleasure and excess. ” (Radu Anton Roman, Romanian dishes and wines, ed. Paideia, 1998)


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