Tarator (cold summertime soup) | Salad in the Shopp way /Shopska Salata/ |Stuffed Mushrooms
The variety of the Bulgarian diet in the hot summer days is as large as in winter time. Preferred are, however, cold soups, vegetable meals and fruit desserts. Salads are also a popular Bulgarian meal.
Once again we are pleased to offer you some original Bulgarian dishes. You must have heard about them from your friends or acquaintances who have visited Bulgaria. Now you will be able to prepare them yourself and enjoy their singular taste.
TARATOR /COLD SUMMERTIME SOUP/ Ingredients
- 3 cucumbers
- 500 g of yoghourt
- 8 cloves of garlic
- 4 spoonfuls of vegetable oil
- 70 g walnut kernels
- a bunch of dill
- 1 teaspoonful of salt
Directions:Cut up finely the garlic and the walnut kernels. Peel and then grate the cucumbers. Beat up the yoghourt and add the other ingredients to it. Season with salt and vegetable oil. Mix well and add cold water to thin. Mince the dill and sprinkle it over the soup before serving.
SALAD IN THE SHOPP WAY /SHOPSKA SALATA/ Ingredients
- 4 well-ripened tomatoes
- 1 cucumber
- 6 peppers
- 2 onions
- 150 g white cow's cheese
- 5 spoonfuls of vegetable oil
Directions:Roast and peel the peppers. Remove the seeds and chop up the peppers into small pieces. Add the cubed tomatoes, cucumbers and onions. Mix the ingredients. Flavour with the vegetable oil and salt to taste. Grate the cheese onto the salad and sprinkle over the finely cut parsley.
STUFFED MUSHROOMS Ingredients
- 1 kg of fresh field mushrooms
- 2 slices of white bread
- 80 g butter
- 1 bunch of parsley
- 4 cloves of garlic
- 1 onion
Directions:Clean and wash the mushrooms. Cut off the stubs, chop them into small pieces and stew in the butter together with the minced onion. Add the crumbled bread and the smashed garlic. Flavour with salt and pepper to suit your taste. Stuff the mushrooms with this mixture. Arrange them in a buttered baking dish, pour in half a glass of water and bake in a hot oven.
Serve garnished with mashed potatoes or boiled peas.
Source of reference:
Petrov, L., E. Yordanov, S. Uzunova, N. Dzhelepov. Bulgarian National cuisine. Sofia, Zemizdat, 1984.