Preserving cooking traditions of Bulgaria one story at a time …
Preserving cooking traditions of Bulgaria one story at a time …
Ingredients: 1 large fresh beef tongue 2 tsp salt or to taste 2 bay leaves 1 tablespoon freshly clopped parsley 2 cloves garlic 1 chopped onion 2 cups baby carrots Directions: Poke beef tongue with a knife so that it does not float in water. Then place in a large pot filled with water. Rapidly …
Featured Cookbook of the Month: Tastes of Europe: 104 Traditional Recipes of Bulgaria, France, Germany, Italy, Poland, Russia & More Europe has a very rich history and is a place many aspire to visit. To walk its cobblestone streets, see the majesty of the Eiffel Tower or tour the ancient ruins of Rome are only …
Ingredients: large fresh beef tongue 2 tsp salt or to taste 2 bay leaves 1 tablespoon freshly clopped parsley 2 cloves garlic 1 chopped onion 2 cups baby carrots Directions: Poke beef tongue with a knife so that it does not float in water. Then place in a large pot filled with water. Rapidly boil …
This is a recipe for leftover turkey carcass stock. Please don’t throw out the best part of the turkey, the carcass. To some this is not a very appetizing thought but the results are so flavorful and healthy. When you are done, simply freeze the stock in portions which can be used in your everyday …
So when your holiday dinner is over, just save the turkey carcass and make stock out of it. Then you can freeze it and use it latter on to make great tasting soups like this one. Lentil soup is a popular soup or chorba in Bulgaria. Ingredients 10 cups turkey stock 8 oz dry lentils …
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https://thefoodhog.com/shkembe-chorba-recipe-tripe-soup/
This recipe is from Sofia Green Tour: Ingredients: 1 pound dried Great Northern beans, soaked in water for about 6 hours, rinsed and then cooked in water for 45 minutes to an hour until tender 2 tablespoons olive oil 1 1/2 cups diced onion 1 1/2 cups diced carrot 1 1/2 cups diced celery 2 …
http://www.balkantreasure.com/recipes.html
This recipe is by FlavCity with Bobby Parrish.