Bulgarian salads: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bulgarian cuisine is, first of all, the quality of the products used. It is also customary here to combine such different components as meat, vegetables, cheese, seafood, cheese and be sure to use a large amount of spices. Therefore, all kinds of salads are so popular in this country. Bulgarian pepper is one of the main ingredients that is used both in the preparation of Bulgarian salads and in canning. It does not lose its useful properties even after heat treatment. Housewives often use bell pepper as the main ingredient for winter preparations.

Pepper, cabbage and carrot salad

To prepare it, you will need the following set of products:

• Pepper - one and a half kilograms.
• Cabbage - four and a half kilograms.
• Carrots - one and a half kilograms.
• Onion - one kilogram.
• Oil - 500 ml.
• S alt - 150g
• Vinegar - half a liter.
• Black peppercorns - thirty pieces.
• Carnation - twenty-five pieces.

Cooking

Remove the top spoiled leaves from white cabbage. Grate the cabbage on a special grater and mix it with s alt. Wash carrots well, peel andgrind with a grater. Boil water and pour carrots into boiling water for fifteen minutes. After draining the boiling water. Wash the bell pepper, cut it, remove the seeds and cut into thin strips. Peel the onion and cut into rings. Sprinkle carrots, peppers and onions with s alt, mix and set aside for forty minutes to allow the vegetables to release their juices.

Then drain the resulting juice, and pour the vegetables into the cabbage. Pour vinegar and oil, mix all ingredients well. Then fill the prepared liter jars with this vegetable mixture. Place four peppercorns and three cloves in each jar. Put the filled jars in a large bowl, pour water and put on fire. Sterilize from the moment of boiling thirty-five minutes. Roll up the lids and turn over. Cover with a blanket and let cool. Bulgarian canned salad is ready. In winter, such a salad will supplement the diet with useful substances and vitamins.

Green tomato salad for the winter

Required products:

• Sweet pepper - two kilograms.
• Green tomatoes - four kilograms.
• Onion - two kilograms.
• Carrots - two kilograms.

Marinade:

• Oil - half a liter.
• Vinegar 9% - 400 ml.
• S alt - five tablespoons.
• Sugar - 300g

Cooking the salad

Rinse firm unspoiled green tomatoes, cut lengthwise into slices. Peel the carrots, rinse under running water and chop with a grater. Sweet pepper divided into twohalves, de-seeded and cut into thin slices. Remove the onion from the husk, wash and coarsely chop.

After all the vegetables for the Bulgarian green tomato salad are cooked, they need to be mixed. Next, prepare the marinade. Pour s alt and sugar into a deep bowl, pour sunflower oil and water. Place the dishes on a strong fire. When the marinade boils, dip all the cooked vegetables into it, mix and cover with a lid. After boiling, reduce the heat and cook with the lid closed for twenty minutes.

Then pour in the vinegar, mix again and leave under a tightly closed lid for five minutes. Put the finished Bulgarian salad with tomatoes tightly in prepared jars and roll up the lids. Put the jars upside down, cover well with a blanket and wait for the jars to cool completely. Delicious and fragrant salad is ready.

Lecho for the winter

Ingredients:

• Tomatoes - two kilograms.
• Bulgarian pepper - three kilograms.
• Onion - 1 pc
• Sugar - 100g
• S alt - two pinches.
• Oil - 100 ml.
• Vinegar - 100 ml.
• One chili.

Cooking lecho

Lecho salad recipes for the winter are quite diverse. Someone uses vinegar for preservation, someone adds fat and meat. But it is the Bulgarian recipe that is considered classic.

Pepper clean from dirt and dust, clean the seeds and coarsely chop. Cut the husk from the onion, wash it and cut into half rings. Wash ripe, red tomatoes, pour boiling water for one to two minutes andremove skin. Chop peeled tomatoes. For this, a meat grinder is best suited. Then put them on the fire in a saucepan with a thick bottom. After boiling, cook for about one hour. Add slightly poached onion, sugar, vinegar and s alt to the tomato mixture. Simmer for twenty minutes.

Then wash the bell pepper, cut in half and remove the seeds. Cut it into strips and add to boiling vegetables. Cut the chili pepper into several pieces and dip into the pan. Mix all the ingredients well and simmer for another ten minutes. Immediately spread the salad in jars, roll up, turn over, cover with a blanket until the jars cool completely. A lecho salad prepared according to this recipe for the winter will be a delicious, fragrant and slightly spicy snack on the table.

Bulgarian manjo vegetable salad

Ingredients:

• Sweet pepper - four kilograms.
• Carrot - half a kilo.
• Eggplant - four kilograms.
• Tomatoes - six kilograms.
• Onion - two kilograms.
• Garlic - two heads.
• Hot pepper - one pod.
• Sugar - 200g
• S alt - 150g
• Ground pepper - one teaspoon.
• Vinegar - 150 ml.
• Sunflower oil - 400 ml.

Cooking manjo

First wash the eggplant and cut into slices. Then soak them in s alt water for one hour. This will remove the bitterness from the vegetables. Rinse the tomatoes and pass through a meat grinder. Remove the skin from the onion, quarter it and cut into thin strips. garlic cloves finelycrumble. Wash the Bulgarian red pepper, clean from seeds and partitions inside, and cut along the entire length into thin strips. Peel the carrots, rinse thoroughly and grate on a coarse grater. Finely chop the hot pepper pod.

Place all prepared manjo salad ingredients in a cast iron bowl. Pour sunflower oil, vinegar, pepper, pour sugar and s alt. Put the mixture on fire. After boiling, reduce the heat and simmer under the lid for fifty to sixty minutes. Manjo salad prepared for the winter is ready. It remains to place it in pre-washed and sterilized jars, and roll up the lids. Turn them over, cover with a blanket and leave in this form for a day.

Pepper salad

In Bulgaria, such a simple salad is considered one of the traditional dishes. Preparing such a Bulgarian salad is quite easy, it does not take much time.

Composition of necessary products:

• Red sweet pepper - eight pieces.
• Onions - two pieces.
• Vinegar - three tablespoons.
• Sunflower oil - seven tablespoons.

Cooking pepper salad

Rinse the pepper and divide into two parts. Clear from seeds and partitions. Cut into pieces of medium size. Pour oil into a frying pan and put on fire. When it warms up, pour the bell pepper and simmer for fifteen minutes. Then reduce the fire and fry until tender under a tightly closed lid until the pepper is soft.

While the pepper is stewing, you need to cook pickled onions. To do this, remove the husk from the onion, crumble into small pieces and put in any dish. Pour in wine vinegar and leave to marinate for fifteen minutes. Put the fried red pepper on a beautiful dish and let it cool.

Drain all the marinade from the onion and combine the pickled onion with pepper. Drizzle with the remaining oil in the pan and stir. If desired, you can s alt and pepper. Bulgarian pepper salad is ready. Such an appetizer can be served both on a weekday and on a festive table.

Bulgarian-style beets

Beets during the cooking process retains most of the nutrients. Boiled beets help to remove accumulated s alts from the body, normalize blood pressure, and speed up the metabolic process. In cooking, caviar, appetizers, beetroot and a variety of salads are prepared from beets. One such he althy dish is the Bulgarian beetroot salad.

Ingredients:

• Beets - six kilograms.
• Vinegar - 150 ml.
• Water - two liters.
• Sunflower oil - 100 ml.
• S alt - 160g

Cooking beetroot salad

Rinse medium-sized beets thoroughly under running water. Place in a large saucepan, fill with water and place over high heat. When the water boils, reduce the fire and cook for an hour and a half until tender. Peel the cooled boiled beets from the skin and cut into largestraws.

Fill clean, sterilized jars with chopped beets. Next, you need to prepare the marinade. In a saucepan, combine two liters of water, one hundred and fifty milliliters of vinegar, one hundred milliliters of sunflower oil. S alt everything. Put on high heat, bring to a boil. Immediately pour the hot marinade into jars up to the neck and roll up the lids. A he althy and tasty beetroot salad for the winter in Bulgarian is ready.

In winter, when you can't always afford to buy fresh vegetables and cook a delicious salad, twists prepared in the fall are a real salvation. A variety of compotes, preserves and pickles - this is what everyone remembers from childhood. But if earlier cooking recipes were passed down from mother to daughter, now you can find delicious and easy methods for making spins on the Web.

In a gloomy and cold winter period, it is not so easy to add brightness to familiar dishes. Vegetables in stores and on the market are tasteless, sluggish, and also contain pesticides and other substances harmful to the human body. But you should not despair. Bulgarian salads will help diversify ready-made winter dishes. A large number of recipes and consistently good taste - this is what distinguishes the rolls prepared according to Bulgarian recipes.