In the more sophisticated restaurants in our country, French onion soup is offered. I also came across a wonderful restaurant somewhere in the country, where a real Frenchman offers authentic French onion soup. I don't know what kind of onion the Frenchman uses to prepare it, I'll go and try it. It's certainly delicious. But do Bulgarians also prepare onion soup? If now... Read more
In the current issue of the newsletter, we present you again a recipe from old books. This time from “Bulgarian Folk Feasts” by Anna Hakanova, 1939, from the series of phototype editions of culinary books from the collection of Marin Lesev. There is hardly a housewife, and even men, who have not cooked lentils. But here, in this recipe, there are nuances. … Read more
Want to be original for Christmas Eve or even the Christmas table: Baked parsnip. The only difficult thing about this recipe is finding parsnips. It's unlikely to be available in the supermarket, but try it. Ask at farmers' markets. Why parsnips? But unlike potatoes, parsnips are seven times richer in calcium, 50% more phosphorus, four times richer in fiber... Read more
The Christmas holidays are long-awaited. Gathering the family on Christmas Eve, meeting with friends, traveling. During these days there is also a lot of walking – preparing complex and representative dishes, long shopping and walking around the stove and the table. That's why I thought of a wonderful and easy recipe that two Finns prepared at a joint dinner in … Read more
No, we did not make a mistake in spelling the title. The recipe is from the book "Home Cookbook" from 1895, published by the "Bulgarian Almanac", and in 2025 as a phototype edition from "Bulgarian History". We will try to preserve the Bulgarian language from 130 years ago, including the double Ят (ѣ). Send us recipes from the notebooks of your mothers and grandmothers. … Read more