I present to your attention one of the favorite salads of our family. In the vegetable season, we cook it almost every week. It is good as an independent dish on weekdays and holidays, and as a snack for barbecue.
It would be more correct to write – “sardine”, since it is classified as sardines, not herring. But in my understanding, ivasi is still a herring. A classic salting recipe with a bouquet of fragrant spices.
Just homemade borscht, without claims to uniqueness. Our family recipe, warm, cozy, warming. And as for the perfect pair for borscht, everything is clear and so. It’s lard!
“Vrachanska salamura” is a very tasty and spicy soup of Bulgarian cuisine. There are two cooking options. One is served as a soup, and the other is more like a second course.
Dishes made from seasonal vegetables. The recipe does not use meat, but meat eaters will like it, because all the ingredients complement each other so perfectly.
The last days of the outgoing autumn. Damp, gloomy… Colors lose their brightness. As well as the desire to keep the remnants of heat, I wanted to cook a bright soup. I remembered the song about everything orange.
Delicious, crumbly cookies with a slight taste of mint and pieces of chocolate. The summer this year was terrible, there was almost no summer. But a lot of mint grows in autumn. And so it turned out in autumn – mint cookies.
