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Tarator Soup

Tarator Soup
Ingredients:
1 large cucumber, peeled, cut into cubes, salted and strained
0.72 l yoghurt
0.72 l cool or mineral water
30 ml olive oil
85 g walnuts, crumbled
3 large garlic cloves, mashed with salt
Preparation:

Bulgaria is the home of the lactic acid bacterium Bacillus Bulgaricus, that is derived from lamb glands. It has gained a legendary stature as a means to longevity. Home-made yoghurt is more suitable for this recipe, yet if the yoghurt is thin, dilute it with less water than indicated. Mix all ingredients in a kitchen robot and serve cool.

Lentils “Manastirsky” style

Lentils “Manastirsky” style
Ingredients:
200 g lentils
50 ml oil
50 g onions
50 g carrots
40 g celery
150 g tomatoes
2 garlic cloves
1 t.s. Savory
2 t.s. Vinegar
1 t.s. Parsley
salt
Preparation:

Wash the lentils and put in a pot. Add the onions, cut in small pieces, the carrots and celery, cut in cubes. Add the oil, the garlic, cut in slices and the savory. Pour cold water over everything and put to boil at medium fire. 10 minutes before the lentils is ready, add the red tomatoes, cut in small pieces. Flavour the ready soup with salt and vinegar. Before serving sprinkle with finely-cut parsley.

Lamb lungs Soup

Lamb lungs Soup
Ingredients:
200 g Lamb Lung
120 g rise
50 g butter
2 onions
1-2 carrots
3-4 tomatoes
1 spoon dried garden spices
parsley
1 egg
200 g yoghourt
2 spoons of flour
grinded black pepper
Preparation:
  • boil the lungs for some time to be semi boiled in water, but keep the boullon
  • cut the onions, lungs and tomatoes on small cubes, grate the carots
  • stew the onions, half of the tomatoes and carrots with the butter and salt for some time until they go half soft.
  • filter the boullon, add it and wait until it boils
  • add the lungs with the rise and rest of the tomatoes
  • boil for about 30-40 minutes
  • ten minutes before to be ready add the spices
  • blend milk, eggs and flour with parto of the soup and add to the whole soup
  • before to serve add the black pepper and the parsley

Spinach Cream Soup

Spinach Cream Soup
Ingredients:
3-4 potatoes
300 g frozen spinach /or fresh/
1 leek or a head of onion
2 carrots
1 garlic
300 ml milk
1 cube of butter
cream
salt
Preparation:
  • Clean and chop on small pieces the potatoes, the carrots, the onion and the garlic and boil them in 300 ml watter for about 15 mins
  • Add the spinach and boil additional 5 mins.

*Add the milk and burble for 5 mins.

  • strain all until you achieve homogeneity and add the salt.
  • The soup must bsved hot with a spoon of cream (by request), toasted bread or bread cubes

Mushroom Soup

Mushroom Soup
Ingredients:
300 - 400 gr(could be more) mushrooms
1 head of a onion
1/2 package (125 gr.) butter
2-3 potatoes (bigger)
black pepper
3-4 cubes mushroom bouillon
salt
laurel leaf
coocking cream
Preparation:
  • Clean, wash and chop the onion at small peaces and slice the mushrooms. Fry them a litle.
  • Add 1-2 liters of water and boil until the mushrooms go soft
  • Add the mushroom bouillon, add choped on cubes potatoes, the black pepper, the salt and 2-3 leaves of laurel
  • Boil until potatoes go soft
  • Serve hot with a spoon of cream

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