Bulgarian cuisine is, first of all, the quality of the products used. It is also customary to combine such different components as meat, vegetables, feta cheese, seafood, cheese and be sure to use a large number of spices. Therefore, various salads are so popular in this country. Bell pepper is one of the main ingredients that is used both in the preparation of Bulgarian salads and in canning. It does not lose its beneficial properties even after heat treatment. Mistresses often use bell pepper as the main ingredient for winter preparations.
Pepper, Cabbage and Carrot Salad
To cook it, you need the following set of products:
- Pepper - one and a half kilograms.
- Cabbage - four and a half kilograms.
- Carrots - one and a half kilograms.
- Onions - one kilogram.
- Oil - 500 ml.
- Salt - 150 g.
- Vinegar - half a liter.
- Black pepper peas - thirty pieces.
- Clove - twenty-five pieces.
Cooking
Remove white spoiled leaves from white cabbage. Grate cabbage on a special grater and mix it with salt. Rinse the carrots well, peel them and chop with a grater. Boil water and pour carrot into boiling water for fifteen minutes. After draining boiling water. Wash bell pepper, cut, peel and cut into thin strips. Peel and chop the onion rings. Sprinkle carrots, peppers and onions with salt, and set aside for forty minutes so that the vegetables let the juice flow.
Then drain the resulting juice, and pour the vegetables into the cabbage. Pour vinegar and oil, mix well all the ingredients. Then fill the prepared liter jars with this vegetable mixture. Put four peas of pepper and three buds of cloves in each jar. Place the filled cans in a large bowl, pour water and put on fire. Sterilize from the moment of boiling for thirty-five minutes. Roll up the lids and turn over. Cover with a blanket and allow to cool. Bulgarian canned salad is ready. In winter, such a salad will supplement the diet with useful substances and vitamins.
Green tomato salad for the winter
Required Products:
- Sweet pepper - two kilograms.
- Green tomatoes - four kilograms.
- Onion - two kilograms.
- Carrots - two kilograms.
Marinade:
- Oil - half a liter.
- Vinegar 9% - 400 ml.
- Salt - five tablespoons.
- Sugar - 300 g.
Cooking salad
Rinse solid, unspoiled green tomatoes, cut lengthwise into slices. Peel the carrots, rinse under running water and grind with a grater. Sweet pepper divided into two halves, peeled and cut into thin slices. Remove the onion from the husk, wash and chop coarsely.
After all the Bulgarian vegetables for the green tomato salad are cooked, they need to be mixed. Next, prepare the marinade. Pour salt and sugar into a deep dish, pour sunflower oil and water. Place the dishes on high fire. When the marinade boils, dip all cooked vegetables into it, mix and cover. After boiling, reduce heat and cook with the lid closed for twenty minutes.
Then pour the vinegar, mix again and leave under a tightly closed lid for five minutes. Ready to cook Bulgarian salad with tomatoes tightly in the prepared jars and roll up the lids. Put the cans upside down, cover well with a blanket and wait for the cans to cool completely. A delicious and fragrant salad is ready.
Lecho for the winter
Ingredients:
- Tomatoes - two kilograms.
- Bell pepper - three kilograms.
- Onion - 1 pc.
- Sugar - 100 g.
- Salt - two pinches.
- Oil - 100 ml.
- Vinegar - 100 ml.
- One chili pepper.
Cooking lecho
Lecho salad recipes for the winter are quite diverse. Someone uses vinegar for preservation, someone adds fat and meat. But it is considered the classic Bulgarian recipe.
Pepper to remove dirt and dust, clean seeds and crumble coarsely. Cut the husk from the onion, wash it and cut into half rings. Wash ripe, red tomatoes, pour boiling water for one to two minutes and remove the skin. Chopped peeled tomatoes. For this, a meat grinder is best suited. Then put them on fire in a pan with a thick bottom. After boiling, cook for about one hour. Add lightly stewed onions, sugar, vinegar and salt to the tomato mixture. Stew for twenty minutes.
Then wash the bell pepper, cut in half and peel the seeds. Cut it into strips and add to boiling vegetables. Chili pepper cut into several parts and lower in a pan. Mix all the ingredients well and simmer for another ten minutes. Immediately arrange the salad in cans, roll up, turn over, cover with a blanket until the cans are completely cooled. A lettuce prepared according to this recipe for the winter will be tasty, fragrant and a little savory snack on the table.
Bulgarian vegetable salad manjo
Ingredients:
- Sweet pepper - four kilograms.
- Carrot - a pound.
- Eggplant - four kilograms.
- Tomatoes - six kilograms.
- Onion - two kilograms.
- Garlic - two heads.
- Bitter pepper - one pod.
- Sugar - 200 g.
- Salt - 150 g.
- Ground pepper - one teaspoon.
- Vinegar - 150 ml.
- Sunflower oil - 400 ml.
Cooking Manjo
First wash the eggplant and cut into circles. Then pour them with salt water for one hour. This will remove the bitterness from vegetables. Rinse the tomatoes and pass through a meat grinder. Remove the peel from the onion, divide into four parts and cut into thin strips. Finely chop the garlic cloves. Wash the Bulgarian red pepper, peel the seeds and partitions inside, and cut into thin strips along the entire length. Peel the carrots, rinse thoroughly and grate on a coarse grater. Finely chop the pod of hot pepper.
Place all the prepared mango salad ingredients in cast iron dishes. Pour in sunflower oil, vinegar, pepper, pour sugar and salt. Put the mixture on fire. After boiling, reduce the heat and simmer for fifty to sixty minutes under the lid. Mango salad prepared for the winter is ready. It remains to place it in pre-washed and sterilized jars, and roll up the lids. Turn them over, cover them with a blanket and leave them like that for a day.
Pepper salad
In Bulgaria, such a simple salad is considered one of the traditional dishes. Cooking such a Bulgarian salad is quite easy, it does not take much time.
The composition of the necessary products:
- Red bell peppers - eight pieces.
- Onion - two pieces.
- Vinegar - three tablespoons.
- Sunflower oil - seven tablespoons.
Cooking Pepper Salad
Rinse the pepper and divide into two parts. To clear of seeds and partitions. Cut into medium sized pieces. Pour oil into a pan and put on fire. When it warms up, pour the bell pepper and simmer for fifteen minutes. Then reduce the heat and fry until cooked under a tightly closed lid, until the pepper is soft.
While stewing pepper you need to cook pickled onions. To do this, remove the husk from the onion, crumble into small pieces and put in any dish. Pour with vinegar and leave to marinate for fifteen minutes. Put the fried red pepper on a beautiful dish and let it cool.
Drain the whole onion marinade and combine the pickled onions with pepper. Pour the remaining oil in the pan and mix. If desired, you can salt and pepper. Bulgarian pepper salad is ready. This snack can be served on a weekday, so on the festive table.
Bulgarian beets
Beets in the cooking process retains most of the nutrients. Boiled beetroot helps to remove accumulated salts from the body, normalizes blood pressure, and speeds up the metabolism. In beetroot cooking, caviar, appetizers, beetroot and a variety of salads are prepared. One of these healthy dishes is Bulgarian beetroot salad.
Ingredients:
- Beets - six kilograms.
- Vinegar - 150 ml.
- Water - two liters.
- Sunflower oil - 100 ml.
- Salt - 160 g.
Cooking Beetroot Salad
Rinse medium sized beets thoroughly under running water. Put in a large pot, fill with water and place on a large fire. When the water boils, reduce the heat and cook for an hour and a half until cooked. Peel the cooled boiled beets from the skin and cut into large strips.
Pure sterilized jars fill with chopped beets. Next, you need to cook the marinade. In a saucepan, combine two liters of water, one hundred and fifty milliliters of vinegar, one hundred milliliters of sunflower oil. Salt everything. Put on a strong fire, bring to a boil. Immediately pour the hot marinade into the banks to the neck and roll up the lids. A healthy and tasty beet salad for the winter in Bulgarian ready.
In winter, when you can’t always afford to buy fresh vegetables and cook a delicious salad, spins cooked in the fall are a real salvation. A variety of compotes, jams and pickles - this is what everyone remembers from childhood. But if earlier recipes were passed from mother to daughter, now you can find tasty and easy methods for making spins on the Web.
In the gloomy and cold winter period it is not so simple to add brightness to usual dishes. Vegetables in stores and on the market are tasteless, sluggish and also contain pesticides and other substances harmful to the human body. But do not despair. Variety of prepared winter dishes will help Bulgarian salads. A large number of recipes and an invariably pleasant taste - this is what distinguishes spins prepared according to Bulgarian recipes.