Tarator
Ingredients:
2-3 cucumbers, 500g yoghurt, 1/2 walnuts, 3-4 cloves garlic, dill, sunflower
oil and salt. Beat the yoghurt, add the crushed garlic, ground walnuts, finely
dies cucumbers (sliced into small pieces), oil and salt. Stir and dilute with
cold water. Serve sprinkled with finely chopped dill.
Monastery
style bean soup
Ingredients:
200g white beans, 2-3 carrots, 1/2 a celery, 1 onion, 1-2 tomatoes, 1-2
peppers, 1-2 chillies (peppers, by choice), parsley, mint, sunflower oil, salt.
Soak the beans in cold water for 3-4 hours, drain and pour fresh water. Boil
(in an earthware) pot together with oil, finely chopped carrots, onion and
celery. The sliced peppers are added later; the grated tomatoes and mint, when
the beans have turned tender. Salt and boil for another 15-20 min. Serve
sprinkled with finely chopped parsley.
Vegetable
soup
Ingredients:
2-3 potatoes, 1-2 carrots, 1/2 celery. 1-2 peppers, 1/4 of a medium-sized
cabbage, 1 onion, 2-3 tomatoes, 1 beetroot, 1 spoonful flour, 1 tsp paprika,
100g yoghurt, 1 egg, 100g kashkaval(yellow cheese), sunflower oil, salt,
parsley. Put the diced celery and carrots into salt boiling water together with
the finely cut cabbage and peppers. When soft, add the diced potatoes. Boil the
diced beetroot. Stew the finely chopped onion until soft, then add the flower,
paprika and grated tomatoes. Add the mixture to the boiling vegetables and boil
for another half hour. Add the beetroot at the end. Thicken with an egg beaten
in yoghurt. Serve with finely chopped parsley and grated kashkval.
Spinach
soup
Ingredients:
1/2 spinach, 60g butter, 2 spoon flour, 0.5l milk, pepper, salt. Boil the
finely chopped spinach in salt water. Brown the butter and flour, then add the
spinach puree. Dilute with milk and half the spinach water. Boil for another
5-10 minutes and season with pepper. Serve with bread cubes fried in butter.
The same recipe may may be used for nettles.
Vegetable
soup with white cheese
Ingredients:
250g green beans, 1 onion, 1/2 a medium-sized cabbage, 1 small cauliflower,
150g white brined cheese, parsley, sunflower oil, salt. Boil the beans in salt
water and strain. Cook the finely chopped onion, cabbage, and cauliflower in
oil and some water, pour over hot water and the bean water. When cooked, add
the bean mash and crushed cheese. Boil for another 10 minutes and serve with
finely chopped parsley.
Lamb soup
Ingredients:
400g lamb, 2 carrots, 1/2 celery, 2-3 potatoes, 2 tomatoes, 1 onion,, 3-4
cloves garlic, 1 spoonful flour, 1 tsp tomato paste, 50g butter, cummin,
parsley, pepper, salt. Cut the meat into pieces and boil in salt water together
with the finely cut carrots and celery. Cook the finely chopped onion, flour
and tomato paste in butter and some water. Add the meat, after some 10 min also
add the diced tomatoes. When boiled add the tomato pieces and garlic. Boil for
another 10-15 min. Serve sprinkled with finely chopped parsley, pepper and
cummin.
Milk soup
Ingredients:
300g milk, 60g butter, 2 eggs, 100g white brined cheese (or kashkaval), 1/2 cup
rice, savory or pepper, salt. Boil the milk and dilute with 3 cupfuls of warm
water. Add the rice, salt and boil until cooked. Take off the fire, season, mix
in the butter and thicken with beaten eggs. Serve with crushed brined cheese or
grated kashkaval.
Veal soup
Ingredients:
700g veal knuckle or breast, 2 carrots, 1 onion, 1/2 a celery, 2 potatoes, 2
tomatoes, 50g butter, parsley with roots, pepper, horse-radish, vinegar, salt.
Cut the meat into pieces, place in cold water and bring to the boil. Salt and
simmer together with the chopped carrots, onion, celery and parsley roots. When
tender, add the potatoes, and after 20min also the finely sliced tomatoes. Add
the butter when nearly ready. When serving, first place a piece of meat on the
plate, then pour on the stock. Sprinkle with finely chopped parsley and pepper.
Serve the grated horse-radish seasoned with vinegar and salt separately, add to
the soup according to taste.
Chicken soup with vegetables
Ingredients:
1 chicken, 3-4 carrots, 1 celery, 1 onion, 1 spoonful flour, 1 cupful milk, 40g
butter, 1 egg, pepper, parsley, salt, vermicelli if desired. Boil the whole
chicken and peppercorns in salt water, bone the meat. Fry the finely chopped
carrots, celery and onion in butter and some water until soft, stir in the
flour, blend in the chicken pieces after about 5min and boil for another 10min.
Thicken with beaten egg and milk under constant stirring. Sprinkle with finely
chopped parsley before serving.
