Month: August 2013

Beans soup

Today I’ve decided to offer you the recipe of the most popular Bulgarian soup – beans. Preparation is simple, almost coocks it self – does not need  much attention, delicious and suitable for dieting and vegetarians.Also is suitable for any season of the year.

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You need:
500 g white dry beans or canelini beans out of tin
1-2 onions
1 large carrot
1 tomato
1 red pepper
salt,thyme, mint / gyuzum /
ground pepper, vegetable oil
parsley, celery

How to prepare:
Clean and wash the beans, pour it in a saucepan and pour water to cover it. Once the water is boiling change it and pour a fresh one, but more in terms of quantity and put back on the stove.

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During this time, slice the onion and carrot into small pieces and add to beans half an hour after re-boiling. Put spices / without parsley / and oil. Add hot water if necessary. After about 30-40 minutes  add the tomatoes – shred it and add with the chopped pepper. Try  the beans to check they are ready – it should be soft, not hard.There are different varieties, some stew for 1.30 hours, and another for two hours and it might  not be  enough. So after the first hour of cooking start trying the beans to avoid over coocking and become mushy. Once you remove from the heat sprinkle with chopped parsley.
Beans soup is ready, if you prefer a thinner -top up with more water while you are cooking. Additionally add  a spoonful of vinegar for more flavour.

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Of the finished soup is easy to make a stew. I’ll give you two ways, the first of which is very fast – mix 2 tbsp  flour and 1 tbsp paprika with a little water to obtain a slurry thickening soup / if it is not very runny, otherwise you will have to pour the excess into another container /.

The second way is also called fried beans and preparation takes a little longer. In a separate dish/frying pan pour 2 – 3 tbsp oil and heat, put 1tbsp paprika to fry / very short because the paprika burns fast /. Scoope ladle of broth / but without much liquid / and transfer to the frying dish/pan with the oil and pepper. Repeat until you reach the desired amount. Finally, you can thicken with flour 1 tbsp.

Furthermore, the Bulgarian national dish is better to add the  fried meatballs  😉

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Roast lamb

This recipe I have learned from my grand father,who  always prepared roast lamb for the village fair,but in a double dose.Very easy way to accompaned a good red wine in a cold winter nights.

Take 2kg of lamb meat, choped in a smal portions and dip them in a mixture of 2-3 tbsp salt, 1tbsp ground peper, 4-5tbsp oil and glass of water(300ml). Arange all of it in a roasting tin, add the remain of the mixture to the meat and add another glass of water, so the meat can stew slowly. Cover the tin with coocking foil and roast in the oven for about 2 1/2 to 3 hours-depends wether the meat is from young lamb or not. After its cooked you can brown it for few more minutes,but remove the foil.
So the roasted meat is good even served cold and finely sliced.