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Bulgarian cuisine

08 May 2012

Bulgarian cuisine

Bulgarian national cuisine, characterized by a great variety of dishes popular in many European countries. In many circumstances it is close to the cuisine of other countries of the Balkan peninsula. Especially close to the Bulgarian dishes like soup kharcho, PITI, barbecues, lyula-kebab, basturma.

Many Bulgarian national dishes are cooking on the large furnaces with metal bars. The Grate furnace cebab-cheta is cooked from mutton shashlik, kebab, chicken fillet, chops, zrazy, stuffed pepper, venison.

In Bulgarian cuisine are widely used fresh and marinated vegetables. Bulgarian cooks perfectly combine vegetables with fish, meat, flour and milk products.

For Bulgarian cuisine is typical using yoghurt, yoghurt soup, white and yellow cheese for preparation of cold snacks, soups and other dishes.

Bulgarian cooks using cheese consumption, often exposes its heat treated. The cheese is mixed with butter, intervolve in parchment paper and warm up. Hot cheese acquires a pleasant taste and aroma is gentle, soft and juicy. The first dishes are very popular chicken broth with egg yolk, vegetable soup with pasta, soup with mutton soup-kharcho, rassolnik, soups-mashed potatoes from different vegetables and meats and taratory (cold soup with yoghurt).

From second dishes are popular lamb, veal and pork with cabbage, pork cutlets, chops lyula-kebab, shish kebabs, fillet, steaks and lamb stews, hot dishes of meat, rice and vegetables, dishes from vegetables, onion, garlic and spices, stewed with the addition of vegetable oil, stewed meat with vegetables and onion or vegetable kebabs with onion, and roasted pieces of meat on a spit, and of course, short sausages from chopped meat, roasted on the grill over heated coals deciduous trees, cabbage rolls, stuffed tomatoes and courgettes, omelettes. Separately to the second meat dishes served salad (tomato, cucumber, eggplant, sweet peppers, needle green beans, green salad).

Preparing salads and main courses, Bulgarian cooks remove the skin from the peppers and fresh tomatoes. Eating in Bulgarian cuisine taken various spices and seasonings, so to separately apply vinegar, spicy tomato sauce, red and black pepper.

From sweet dishes are presented in a wide range of pastries, cakes, ice cream.

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