The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Fish soup

For hundreds of years, offering kurban is related to prayers for health. Usually the sacrificial animal is a sheep, a calf or a lamb, but in some parts of the country is prepared kurban from fish. Different regions use different fish - lake, river, sea. The kurban, usually distributed for Niculden, is prepared from carp. The kurban is necessarily sanctified and distributed to the poor people.

1 kg of sea fish - at least 3 species (turbot, horse mackerel, mackerel, popcheta, medjit, etc.)
2-3 carrots
1 onion
4-5 potatoes
2 tomato
3-4 pickled cucumbers
½ fresh devisil
3 tablespoons oil
Salt and pepper to taste
About setting up a soup:
1 egg
1 tea cup yoghurt,
1 tablespoon lemon juice

Method of preparation:
The fish is boiled in a deep bowl of cold water and a spoonful of salt, about 15 minutes. Water is fooled (removing the foam that is released on the surface). When the fish is ready, it is removed from the fire. He is dripping with a spoonful of water and deboning. The fish meat is left aside.
The vegetables (carrots, onions, potatoes) are cut into small cubes and cooked in fish broth. Add a little oil. Tomatoes are peeled and chopped finely. Add to the rest of the vegetables. Cut the sour cucumbers on small washers and put them in the pot. Add fresh devisil and pepper to taste. The fish returns into the broth.

About setting up a soup prepare the egg by mixing with a little lemon juice and adding it to the yogurt. The pot is removed from the fire, and the finished mixture is poured slightly into the pan while stirring continuously. The fish soup is served with a slice of lemon.

Milen Rachev

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