Mushroom Croquettes | Stuffed Vegetable Marrows | Veal with Prunes

Varna is known as Bulgaria's sea capital. Contrary to what might be expected, in this city and in its neighbourhood besides various specialties made of marine products, original meat and vegetable dishes are prepared too. We would like to acquaint you with three typical recipes from the Varna region - they will reveal to you the culinary splendour of this beautiful city on the Black Sea coast.

(The village of Bolyartsi, Varna region)
  • 200 g of dried or fresh mushrooms
  • 1 onion
  • 2 eggs
  • 2 slices of white bread
  • 100 g bread-crumbs
  • 1 teacupful of fresh milk
  • 1 teacupful of vegetable oil
  • 500 g yoghourt
  • salt, pepper
    First you have to clean and wash the mushrooms. If you have dried mushrooms available, soak them beforehand in cold water and leave them there for at least eight hours. This procedure is not required in the case of fresh mushrooms.

    Cut the mushrooms in fine pieces. Add the grated onion, the bread slices, previously soaked in the milk and squeezed out, the yolks of the two eggs, salt and pepper to your liking. Mix well this mess and shape the croquettes sized to your preference. Roll them in the bread-crumbs and then in the beaten whites and fry them in the boiling vegetable oil.

    Serve the croquettes with yoghourt or with a salad according to the season - of tomatoes and cucumbers, of cabbage and carrots, or of lettuce and radishes.

    You can cook the mushroom croquettes dish when you expect a great number of guests, because it can be easily combined with various garnishes and salads. It is not recommended, however, to people with irritable stomachs, since it is fried in a large quantity of vegetable oil. Besides, mushrooms are a stodgy food, but if you refrain from eating too much of them, you will surely be delighted to taste this peculiar meal from the Varna region.

    (The village of Priseltsi, Varna region)
    • 500 g minced meat
    • 1 kg vegetable marrows
    • 50 g rice
    • 1 teacupful of vegetable oil
    • 2 onions
    • 3 tomatoes
    • 2 eggs
    • 200 g yoghourt
    • 3 spoonfuls of flour
    • pepper and some fennel
    Peel the marrows, scrub out their core and salt them. Cut up finely the onions and stew them together with the marrows heart. Add the rice, the minced tomatoes, a teacupful of warm water and salt to suit your taste.

    As soon as the rice absorbs the water, take the filling away from the fire and mix it with the minced meat, the pepper and the fennel. Stuff the marrows and arrange them in a cooking pot. Fix a plate on top of them to prevent the stuff go out. Cover with hot water and stew on a slow fire.

    Beat up the yolks with the yoghourt, the lightly roasted flour and the sauce of the marrows. Put this mixture on the fire to boil. Take it away and use this sauce to pour over the filled marrows before serving them.

    The stuffed vegetable marrows are an ideal summer meal which does not burden the human organism with unnecessary fats and, at the same time, provides the necessary vitamins. It is suitable for people with delicate stomachs.

    Cut the veal to pieces and stew them in the vegetable oil and a little bit of water together with the chopped up onion. Then add the red pepper, the tomato paste and the salt. Pour over 1 teacupful of warm water and boil it on a slow fire.

    Stew the prunes separately and then add them to the cooked meat.
    It is important to know that in order to make this dish fine, you have to gently shake the pot from time to time rather than stir the products. When the meat gets tender enough, add the flour mixed with some water. In ten minutes season the meal with burnt sugar and take it away from the plate. Serve it hot.

    This dish will be a pleasant surprise for your family or guests, who like the mixed taste of poignant and sweet flavours.
    The incredible bouquet of savours lends a unique taste to this dish and ranks it among the most original culinary masterpieces.