Traditional Bulgarian Meatball Soupa

Yum this is very nice & pretty filling. I was a bit concerned as to whether it would be enough as a main meal, you can't very well serve it with veg or pasta! So we had bread to mop up the soup & were very full.
I would suggest it would also be a good starter but only two balls per person. Personally I can't wait to have it again & think it will be a regular for us during the winter.
The Bulgarian's use a lot of oil in their cooking but I prefer to cook lower fat meals. All my recipes are a healthier versions & none of the taste is compromised. There is enough natural fat in the pork or beef to give it plenty of taste.
1lb Minced beef or pork (the soup above is made with pork)
6tbsp Rice
1 tsp Paprika
1tsp Chubritsa/savory or oregano
3 pints of water
2 Beef stock cubes
1/2 bunch spring onions sliced or 4 cloves garlic crushed & chopped
1 Bell pepper chopped
2 carrots thinly sliced, julienne style
3 tomatoes chopped1 sml chilli sliced & de seeded
1 egg lightly beaten
Juice of 1 lemon
1tsp Parsley
Mix the meat rice paprika & chubritsa & season. Mix thoroughly & squeeze into smallish balls & roll in flour.
Mix water, stock cubes, salt, pepper, onions, carrots & tomatoes in a large pan, cover & bring to the boil. Simmer for 30 minuets. Add meatballs cover & boil again, then simmer for 60 minuets. Add chilli after first 20 mins.

Add parsley for the last 5 minuets.
Beat egg with lemon juice, stir 2 tbsp of soup into the mixture then stir egg mix into the rest of the soup. Stir till soup is thickened slightly. DO NOT BOIL.

Enjoy

Cirene Po Shopski

A traditional Bulgarian earthenware pot, dish.

This is the first time I have made this dish & it was really lovely, I will definitely be cooking it a lot more to have with all sorts of things
Can be served with chips to dip into it, which will make it a Bulgarian version of egg & chips, or as a side to meat, sausage, kufte & kebabche.
I served this with chicken drumsticks but next time I think I will cook the chicken & add it to the pot under the top layer of cheese, Mmmmm reminds me of a dish I used to cook years ago with chicken & cheese, very scrummy.
Ingredients are approximate; Serves 4.  Halve for two servings
400g Cirene or Feta cheese, chopped small.
150g Cheddar or yellow cheese, grated.
4 eggs.
2 Chilli, chopped sml or a little sprinkle of dried in each pot, optional.
2-4 Tomatoes sliced.
2-4 Roasted Peppers.
Chubritza or Oregano
4 Gyuveche pots with lids

Put a layer of crumbled or chopped cirene cheese in the bottom of the pots, then add peppers, sliced tomato, chubritsa & chilli, if you choose. Finally add the grated cheddar cheese on the top, place lids on the pots & bake in pre heated oven 180c (160c fan) for 20 minuets till the cheese has melted.
Break an egg on the top, replace the lid & cook till the egg is cooked to your liking.

We have ours hard

Kavarma, a Traditional Bulgarian dish

Kavarma is a traditional Bulgarian meal & must be tried when you are here. Every region has its own recipe so you will come across different types of Kavarma in different restaurants let alone regions. It can be served with rice or with potatoes & vegetables.
Its delicious & can be made with other meats but this recipe uses pork. You will find restaurants here will have Pork, Chicken & veal.
You will need.....
3/4 kg Pork
Dash of  sun flower oil
4-5 Leeks
Garlic
Onion I have omited this here as I am intolerant but add with leeks & Garlic
Mushrooms
1 tbsp Tomato paste
1 tsp Red pepper
1 tsp pepper1/3 cup wine
1/2 cup water
Chop meat & remove excess fat, fry in a little oil. Remove & put aside in dish
Fry the leeks in the oil add a salt to taste, tomato paste & Peppers. Pour in white wine & water. Put meat back into sauce & stew on a low heat until the sauce has reduced but don't let it dry out.

Serve with rice or with potatoes & vegetables.
Enjoy........