Shkembe Chrorba - Tripe Soup

Shkembe Chrorba - Tripe Soup

Ingredients:

Beef tripe            - 500 g (or more)

Milk                    -  200-300 ml

Paprika                - 1 tea spoon

Butter                   - 50 gr

Garlic                     2-3 cloves

Vinegar

Hot chili pepper

Preparation:

Wash the tripe and boil it for 2-3 hours (add water if needed). When it is ready – remove the tripe from the pot and cut into small pieces.

Put a pan on the stove and melt the butter in it. Slowly add the paprika and fry it for 1-2 minutes.

Add the milk to the pan while mixing constantly and 2-3 ladles of the tripe broth.

Pour that back in the pot, add the diced tripe, salt to taste and boil for another 6-7 minutes. Take the pot of the stove.

In a small bowl mix pressed (or diced) garlic with some vinegar (preferably vine vinegar)

In another small bowl put some hot chili pepper – diced or minced.

Serve the soup. Everyone can add the garlic/vinegar and chili pepper to taste.

Bon appetite!

Martenitsa

Martenitsa

Martenitsi are worn from 1 March until the wearer first sees a blossoming tree or until 22 March. Usually you give them to friends and relatives wishing them health. If you see someone with a Martenitsa in March they are either Bulgarian (or Romanian) or have a Bulgarian (or Romanian) friend or relative. The name of the holiday 

Baba Marta (Martisor - Martishor in Romanian) means "Grandma March" in Bulgarian and the wearing of Martenitsi is a tradition related to welcoming the spring, which in Bulgaria begins in March. Before 22 March you have to tie the Martenitsa to a branch of a blossoming tree and make a wish.

Tarator

Tarator 

(cold soup)

~time to prepare 10 min~

Ingredients:

• Cucumbers 1-2
• Yogurt
• Water
• Salt
• Garlic
• Dill

How to prepare:

1. Pour the yogurt into a bowl. Add some water and mix well till you achieve the desired consistency – depending on taste.
2. Wash and peel the cucumbers, chop into small cubes and add to the mix.
3. Add salt to your taste and one or two cloves of garlic pressed, finely diced or minced.
4. Add the washed and diced dill to the mix. Pour a couple of drops of olive oil and mix well.
5. Leave it in the fridge for a couple of hours for best results.

Potato Soup with Feta Cheese

Potato Soup with Feta Cheese

(cooking time between 30 and 45 minutes)

• Feta cheese – 300 gr
• Spring onions – 2-3 sprigs
• Parsley – 7-8 sprigs
• Salt – 1 pinch

Put one liter of water to boil. Add the potatoes cut in two. When they are boiled add the chopped spring onions.  After a couple of minutes add the crumbled feta cheese, a pinch of salt and the chopped parsley. Put the lid on the pot and take off the stove.

For best results use Bulgarian sheep feta cheese. Second choice Bulgarian cow feta cheese.

If you are out of luck Greek feta can do.

My fruit day

Every month I have a day when I eat only fruit and drink fruit juice or a fruit smoothie (no dairy products – just fruit). I believe that helps me clean my body from the toxins because the next day I feel like new. Try it.

Simple Fish Soup

Ingredients:

• Fish
• Carrot
• Celery
• Black Pepper
• Spring onion
• Parsley
•  Salt

Preparation:

Cut the vegetables (carrot, potato and celery) into pieces and boil with the fish in pot for about 20 minutes. Add the spring onion and boil for another 5 minutes. Add the black pepper, salt and parsley and cut off the heat.

Lamb soup for the soul

Lamb soup

Ingredients:

500 – 600 gr       Lamb (neck)

100 gr                   Vermicelli

1 tablespoon     Paprika

1 tablespoon      Thyme

1 tablespoon      Parsley

Salt depending on taste

Preparation

Boil the meat until it separates from the bones.

When it is ready take the meat out of the pot and put the vermicelli in the broth.

While the vermicelli is simmering separate the meat from the bones, cut it into small pieces and return to the pot. Add salt to taste.

Take the paprika and infuse it with the broth (see the video on how to do that).

At the end add the finely chopped thyme and parsley, put the lid back on the pot and switch off the heat.

Ingredients:

500 – 600 gr       Lamb (neck)

100 gr                   Vermicelli

1 tablespoon     Paprika

1 tablespoon      Thyme

1 tablespoon      Parsley

Salt depending on taste

Preparation

Boil the meat until it separates from the bones.

When it is ready take the meat out of the pot and put the vermicelli in the broth.

While the vermicelli is simmering separate the meat from the bones, cut it into small pieces and return to the pot. Add salt to taste.

Take the paprika and infuse it with the broth (see the video on how to do that).

At the end add the finely chopped thyme and parsley, put the lid back on the pot and switch off the heat.

Bon appetite