Bulgarian’s in rural areas grow vegetables that are exceptionally tasty, which is why salad dishes occupy a central place in Bulgarian culinary tradition. Local tip. A shot or two of rakia is taken with most salads, a perfect combination. Wine or other spirits can be taken too which is why Bulgarians can take several hours eating salads. The internationally renowned and most popular is the Bulgarian Shopska Salad. This healthy dish is made by dicing or slicing Cucumbers, onions, tomatoes and peppers with grated feta (white soft) cheese with a sprinkle of parsley over the top and is a really simple dish to start your meal. The colours of Green, Red and white in the salad also reflect the colours of the Bulgarian national flag One order of Shopska is usually enough for two people. Try the shopska with a purlenka or pitta bread, with a bowl of chips it makes a very cheap and filling lunch for around 6 euros.
Shepherds Salad (овчарска салата)
Shepherds salad is similar to the shopska, but is added ham,mushrooms and boiled eggs 300 g tomatoes 150 g cucumber 300 g peppers bunch fresh onions 150 g mushrooms 150 g cheese 150 grams of ham 150 g cheese 4 hard-boiled eggs 2 Tbs of oil & 1/2 bunch parsley Preparation
500 g chopped potatoes (very small) 200 g chopped carrots 200 g peas 200 g chopped pickles 200 to 500 g mayonnaise. More if you love mayonnaise but less if you’re not too keen salt and lemon juice to taste 1/2 cup chopped parsley 200-400 g chopped ham or hot dogs Russian salad (руска салата) is traditionally a winter dish. It is rich and filling and always a good accompaniment to grilled meats. During winter fresh vegetable could be expensive and not always available, so the Bulgarian people would make this dish using the vegetables they had pickled during the summer months when plentiful and would share when families gathered to celebrate the Christmas and New year. Preparation Boil the potatoes, the carrots, and the peas. When cooled, mix everything together and let stand for an hour. You could add a little sweetcorn to the if you so desire. Serve and enjoy with a drink. Nazdrave!
Snezhenka translated means Snow White, possibly named after the whiteness of the dish, it is also called Mlechna salad (Млечна Салата )Yogurt Salad A thick creamy yogurt with chopped cucumber or gherkins, walnuts and garlic. Although other countries have a similar dish and in particular Greece, Bulgarians use the pickled cucumbers during the winter months giving the salad a slightly tangy bite. It is served cold as an appetizer as a side dish or dip. Ingredients 500 gm Yogurt. Bulgarian preferably 1/2 cucumber, peeled and diced 2-3 garlic cloves, crushed (or to taste) 1 tbs oil 2 Tbs Fresh dill 3 Tbs Chopped walnuts to garnish (optional) 1 Tbs vinegar or lemon juice salt to taste
Drain the yogurt into a bowl through a cloth sieve . If not using Bulgarian yogurt you may not have to sieve depending on thickness and use less than the 500 gm When sieved combine the yogurt with the cucumber, garlic, dill, oil and salt and stir well. Place in the fridge for a few hours to let the flavours mix. Garnish with walnuts and serve as an appetizer, as a dip with vegetables, salad, meats or bread. Don’t forget the drink! Nazdrave.
Potato Salad (картофена салата)
Ingredients 4 large potatoes, cut into cubes pinch of salt crushed black pepper 2 onions (works even better with scallions) the juice of half lemon 2 tbsp olive oil some fresh parsley
Preparation Peel and boil the potatoes for about 20 minutes, drain and leave to cool. In a salad bowl – add the finely chopped onions, salt, pepper to taste, the lemon juice and olive oil. Cut the potatoes into cubes and add the the salad bowl. Gently mix. Sprinkle with parsley before serving.