2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the traditional Bulgarian dishes is rabbit hunting. Ingredients: one rabbit, 4 carrots, 2 onions, 2 tablespoons flour, half a lemon, half a teaspoon of oil, 1 tablespoon tomato paste, 300 grams of mushrooms, 100 milliliters of red wine, 100 milliliters of vinegar, 3 bay leaves, salt and pepper.
The rabbit is soaked for six hours in cold water, to which are added two teaspoons of vinegar, then taken out and poured with the marinade. It is made from water, 80 milliliters of vinegar, black pepper and bay leaves, which are placed in enough water to cover the whole rabbit.
Thus, the rabbit stays overnight, washed well with cold water and cut into large pieces. They are stewed until soft in a little oil and water. After the meat softens, take out and add the finely chopped onions and carrots, and after they soften - tomato paste and flour.
Pour in the wine and bring to the boil.
If necessary, add a little warm water. Add the chopped mushrooms, lemon slices, pepper and salt. Once the mushrooms are ready, mix everything and pour into a deep metal container, and arrange the meat on top. Bake for about two hours in the oven.
The traditional Bulgarian dish is the shaken kebab. Ingredients: 1 kg of fat-free pork, 6 onions, 2 hot peppers, 6 tomatoes, 1 tablespoon red pepper, 80 milliliters of red wine, oil, salt, parsley and black pepper.
The meat is cut into not very large pieces and stewed in oil, in which a little water is added. Once soft, add the finely chopped onion and finely chopped tomatoes.
Cover the dish with a lid and stew the dish, not stirring with a spoon, but shaking the whole dish without removing the lid. After fifteen minutes, add the hot peppers, wine, red pepper and spices. Serve warm, with a garnish of boiled rice.
A favorite of children and adults is chicken porridge. Necessary products: 1 chicken, 4 onions, 100 grams of butter, 1 teaspoon and a half of flour, 1 teaspoon of red pepper, salt and pepper to taste.
Cut the chicken into not very large pieces and cook until soft. Onions are finely chopped and stewed in butter. Add the red pepper and flour and pour a little of the chicken broth until a paste is obtained. After it boils, add the meat and after five minutes remove from the heat.
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