Tag Archive for: Bulgaria


Bulgarian Paunch Soup (Shkembe Chorba)

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Course Soup
Cuisine Bulgarian
Servings 4


  • 1 1/4 veal paunch
  • 1 cup milk
  • black pepper
  • chili pepper
  • salt
  • garlic
  • vinegar


Step 1

  • Prepare the paunch for cooking. If you manage to find prepared paunch, continue with step 2.
  • Boil the paunch with boiling water for 3-4 min then immediately clean the inner part with a knife.
  • Boil it again for another 3-4 min and clean the outer part with a knife; remove the skin too.
  • Wash the paunch, put it in a saucepan and cover it with cold water.
  • To be ready for cooking, the punch should be boiled about 3 hours.
  • While boiling, it should be always covered with water.
  • After that, take it out and chopped it in small pieces.

Step 2

  • If you manage to purchase prepared paunch, then start here.
  • Wash the paunch, chop it and start to boil it with 1 quart water.
  • Wait 20 min, add the milk.
  • Wait 10 min, add salt and some cooking oil.
  • Boil for 5 min.
  • In an additional small pot, mix the chopped garlic and the vinegar.
  • Serve the soup and flavor it with the garlic mixture and the chili spice.
  • If you like black pepper spice, you can add it to flavor the soup.
  • For best taste, the soup must be consumed hot.



Bulgarian Kavarma

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Course Main Course
Cuisine Bulgarian
Servings 5


  • 1 1/2 lbs chicken or pork meat
  • 3/4 lb mushrooms
  • 2 lbs onion
  • 5-6 green and red sweet peppers
  • 2 lbs tomatoes
  • salt
  • cooking oil
  • 1 cup wine


  • Roast and peel the peppers, then chop them in small pieces.
  • Boil the mushrooms in boiling water with 1 Tbsp vinegar. Drain.
  • Slice the onion into thin half-circles.
  • Slice the meat and boil it.
  • Add the chopped peppers and tomatoes to the meat and continue to boil.
  • When the tomatoes begin to melt, add the boiled mushrooms and sliced onions.
  • After the onions are soft, add salt and cooking oil. Boil for another 3 – 5 min.
  • Pour the meal into a baking dish and add the wine.
  • Cover it with cooking foil and bake in a preheated oven for 15 min.
  • Serve the kavarma decorated with parsley leaves.



Bulgarian Shepherd's Salad

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Course Salad
Cuisine Bulgarian
Servings 2


  • 2 tomatoes
  • 2 red peppers roasted and peeled
  • 1/3 lb cucumber
  • 1 red onion thinly sliced in half circles
  • 1/3 lb ham diced
  • 1/4 lb mushrooms
  • 1/4 lb yellow cheese cubed
  • 4 tbsp cooking oil
  • vinegar
  • salt
  • 2 hardboiled eggs cut in wedges
  • 1/3 lb feta cheese crumbled
  • parsley
  • 10 olives


  • Chop the tomatoes, peppers and cucumber.
  • Add the onion, ham, mushrooms, and yellow cheese.
  • Add the cooking oil.
  • Mix well and flavor with vinegar and salt.
  • Serve the salad decorated with hard boiled eggs, crumbled cheese, parsley and olives.