Bulgarian spicy salad. Bulgarian salad recipes
Most often, most of the snacks on our tables are not much different from each other, and therefore have not caused any delight among household members for a long time. Bulgarian salad is an excellent option both for every day and for a holiday menu, and this recipe will also delight people on a diet.
Separately, it can be mentioned that the snack will not require large material costs from you, but it will certainly delight you with its excellent taste.
Why Bulgarian salad is healthy and how to serve it beautifully
Most often, the concept of Bulgarian salad hides a rather simple, but no less tasty dish. It traditionally includes fresh vegetables: tomatoes, cucumbers, herbs, onions and olives, as well as sweet bell peppers.
The appetizer is usually seasoned with olive oil. The list of ingredients also includes soft cheese, such as feta. That’s why it’s worth preparing this option as often as possible.
In some ways, the Bulgarian salad is very similar to the Greek one - a lot of fresh vegetables, pickled cheese, olives. But still, this recipe has its differences. Many chefs adore the Bulgarian appetizer for its ease of preparation and fresh, pleasant taste.
But the most important thing is that the calorie content of the Bulgarian salad is negligible. This means you can afford a snack even if you're on a food binge or trying to lose weight.
This dish easily falls into the category of healthy eating. Of course, fresh vegetables are so good for health. Brine cheese has a low fat content and is not high in calories.
- To beautifully present a Bulgarian salad to the table, it is better to place it either on one large plate, or immediately portion it out into bowls or small bowls.
- Salads made from fresh vegetables and soft cheese look best in deep white bowls, in transparent glass dishes, as well as in metal salad bowls.
- If you are going to serve Bulgarian salad on the table in portioned containers, then it is better to put the dish in glasses with a high stem, but with a wide neck. This presentation looks unusual and original.
- Bulgarian salad should be seasoned with olive oil. This product ideally complements cold dishes and snacks, and the health benefits of the treat will be much greater.
- It’s better not to prepare salads for future use; the same rule applies to Bulgarian salads. The fact is that fresh vegetables in the refrigerator will quickly become unusable and lose their elasticity. So don’t be lazy and prepare a fresh appetizer for the table.
Bulgarian salad: classic recipe step by step
Ingredients
- — 1 pc. + -
- — 1 pc. + -
- — 1 medium-sized root vegetable + -
- — 1 pc. + -
- - about 10 pcs. + -
- - for refueling + -
- - 1 clove + -
- Pickled cheese or feta cheese— 50-65 g + -
- Freshly squeezed lemon juice- 1-1.5 tsp. + -
- - to taste + -
- - pinch + -
- Greens (parsley, cilantro)- 1/2 bunch + -
How to make your own delicious Bulgarian salad at home
To make the dish the most beautiful and cheerful, you should choose a yellow bell pepper for it.
- We wash the cucumber and tomato under cold water, then remove the stalks, if any. We cut off the “butts” of the cucumber.
- Chop the washed vegetables into half rings large enough so that the juice remains inside the slices.
- We wash the bell pepper under the tap, halve it with a knife and remove the tasteless center with the seeds. Shred into longitudinal slices.
- Peel the onion head and cut it in half. Then use a knife to chop the vegetable into rings of medium thickness.
- Remove the olives from the jar, draining the brine. Of course, it is better to take those that are already pitted. Otherwise, you will have to remove the olive seed yourself before adding the ingredient to the salad.
- In a separate bowl, pour lemon juice over the onion rings, then season with pepper and lightly salt. The onion will release juice, which may be bitter - it should be drained.
- We wash half a bunch of fresh greenfinch (you can choose the one you like best) and chop it not too finely, then put it in a salad bowl with the rest of the ingredients.
- Mix our Bulgarian salad, trying not to crush the ripe slices of vegetables. Season the dish with olive oil (about 1 tablespoon). Before doing this, squeeze a clove of garlic into a plate.
- Mix the appetizer carefully again. Now it’s time to add pickled cheese to the plate. At the same time, you can choose ordinary cheese.
- Chop the soft cheese with a knife so that cubes come out - uniform and will not fall apart. Let's not make it too small for this.
- After soft cheese appears in a Bulgarian salad, you need to stir the dish very carefully, or even better not to do it at all.
- We put the treats into portioned bowls or bowls and immediately begin tasting.
If you like spicier food, then you can add to the list of spices a mixture of your favorite herbs or hot pepper. This will make the Bulgarian salad even more flavorful.
Bulgarian salad “Shopski”: the best recipe for the holiday
Ingredients
- Red bell pepper (paprika) – 1 large fruit;
- Onion – 1 medium head;
- Ripe tomato – 2 pcs.;
- Cucumber – 2 pcs.;
- Cold pressed olive oil – for dressing;
- Salt - to taste;
- Sheep or cow cheese – 120 g.
How to prepare traditional Bulgarian salad at home
- First, prepare the sweet pepper, which should first be washed under cool water and dried.
- Preheat the oven to 180-190 degrees, then place our Bulgarian vegetable on a piece of foil.
- Cook it in the oven for about twenty minutes until it is completely baked. Then take it out and let it cool thoroughly.
- When the vegetable has reached room temperature, carefully remove the peel from it - the upper translucent film.
- Remove the seeds from the baked bell pepper, and then cut the flesh into cubes or as convenient as possible.
- Remove the peel from the onion head (it’s better to take non-bitter varieties for salad) and cut it in half. Chop into a medium cube.
- Grate soft cheese (most often feta cheese is used in the classic recipe) on a fine grater to obtain a homogeneous crumb.
- We wash the tomatoes and divide them into two halves, after which we chop them into small slices.
- We also wash the cucumbers, removing the “butts” of the fruit, and then chop them into small, but not too small, cubes.
- We take out a suitable salad bowl with high walls and begin to assemble our layered Bulgarian salad of vegetables and cheese in it.
- To do this, add tomatoes as the first layer. The tomatoes are followed by onion cubes. The third layer in the Shopska salad is sweet pepper.
- Place the green cucumber in the penultimate layer. At the same step, lightly season the dish with olive oil, simply sprinkling the ingredients on top.
- Lightly salt the treat; you can also add black pepper or crushed garlic.
- Pour the grated cheese on top, making a mound of the ingredient and thereby completing the preparation of the Bulgarian salad.
It is better to serve this snack option in the same way as the previous one - in portions in beautiful dishes. So that everyone can mix their portion the way they want.
This simple, but very tasty, vitamin-packed, colorful salad can be prepared for your family while the summer harvest season is upon us. Be sure to try the Bulgarian salad, especially since it does not require any culinary talent!
Bulgarian cuisine is generous with substantial, hearty dishes that resonate even in the most callous hearts of orthodox connoisseurs of Slavic cuisine. If there were an explanatory dictionary with a brief description of the characteristics of various national cuisines, then opposite Bulgaria there would be only four words - paprika, tomatoes, olives and cheese.
This inseparable four is found in many local dishes - soups, main courses, salads and cold appetizers. Bulgarian salads are prepared from a large assortment of fresh and boiled vegetables, often combining them with pickles, pickled cheese, semi-finished meat products and fragrant herbs.
Season dishes with various vegetable oils, mixing with brine, soy sauce, grated cheese, wine or apple cider vinegar. Mayonnaise, cream sauces, and sour cream are used a little less frequently as a topping for Bulgarian salads. To prepare thick sauces, Bulgarians take natural yogurt and season it with cheese, crushed yolks, mustard and other products.
Below are a few delicious Bulgarian-style salads that you can prepare effortlessly and are guaranteed to impress your family.
Bulgarian salad with ham
In principle, the salad can be made not only with ham, but also with chicken roll, dried beef and other semi-finished meat products.
List of ingredients:
- Sweet pepper – 1 pc.
- Lemon juice – 20 ml.
- Olives or capers - 1-2 tbsp. l.
- Beijing cabbage – 200 g.
- Ham, chicken roll – 200 g.
- Sweet corn – 100 g.
- Vegetable oil – 30 ml.
- Fresh carrots – 1 pc.
- Cucumber – 1 pc.
- Chicken egg – 2 pcs.
- Ripe tomato – 2 pcs.
- Natural yogurt or mayonnaise – 200 g.
- Greens, mustard optional.
- Salt, spices.
Cooking method:
- Select the yolks from boiled eggs and grind them with lemon juice, natural yogurt, vegetable oil and spices. Add mustard, herbs and salt to taste.
- Grind the chicken protein on a grater.
- Chop the Peking wreath into a thin web and press it a little with your hands, but without fanaticism.
- Grate fresh carrots on the profile for Korean straws. It also needs to be rubbed with your hands for greater softness.
- Chop tomatoes, ham, sweet pepper and one cucumber into arbitrary cubes. Simply divide the olives in half.
- Combine chopped vegetables, cabbage and carrot sticks. Pour over egg sauce.
Bulgarian salad with mushrooms
An unusual combination of fresh vegetables with pickled mushrooms.
List of ingredients:
- Tomatoes of two colors – 5 pcs.
- Pickled cheese – 100 g.
- Fresh cucumber – 1 pc.
- Paprika pod – 1 pc.
- Red onion -1 pc.
- Olives – 15 pcs.
- Marinated mushrooms – 200 g.
- Peanuts – 50 g.
- Chicken egg – 2 pcs.
- Apple cider vinegar – 20 ml.
- Fresh dill – 20 g.
- Salt.
- Oil.
- Spices.
Cooking method:
- Tomatoes, fresh cucumbers, sweet peppers, red onions, cut the boiled egg into large cubes.
- Divide the olives into four parts. Chop the pickled mushrooms into strips. If the salting is too steep, rinse with boiled water to remove excess acid.
- Grind half the cheese in vegetable oil. Add vinegar and spices. Crush the peanuts and chop the herbs.
- Combine the prepared salad ingredients and season with cheese sauce.
Bulgarian Potato Salad
An incredibly simple potato snack. An ideal option for “recycling” yesterday’s boiled potatoes.
List of ingredients:
- Olives or olives – 20 pcs.
- Fresh dill – 20 g.
- Vegetable oil – 30 ml.
- Boiled potatoes – 300 g.
- Red onion – 100 g.
- Mustard – 1 tsp.
- Wine vinegar – 20 ml.
- Salt.
- Ground paprika – 1 tsp.
- Black pepper.
- A clove of garlic if desired.
- Sugar or sweet soy sauce – 20 ml.
Cooking method:
- Cut the potatoes into thin slices. Chop the dill and crush the garlic.
- Finely chop the sweet onion. Divide the olives into quarters.
- Mix vegetable oil with vinegar, mustard paste, sweet paprika, wine vinegar and spices.
- Mix all the products in a deep bowl, pour in the sweet and sour sauce and leave for 2-3 hours to steep.
- The potatoes should take on the color from the dried paprika and soak in the sweet and sour sauce.
- After 3-4 hours, the salad can be consumed.
Bulgarian bean salad
A hearty salad for vegetarians.
List of ingredients:
- Dried or fresh beans – 300 g.
- Vegetable oil – 40 ml.
- Red onion – 100 g.
- Gherkins – 150 g.
- Cilantro or parsley – 20 g.
- Fresh garlic – 3 pcs.
- Peeled flaxseed – 1 tbsp. l.
- Boiled potatoes – 100 g.
- Lemon juice – 20 ml.
- Salt.
- Vegetable oil – 50 ml.
Cooking method:
- Boil the beans until half cooked. Carefully drain the broth and transfer the grains to hot oil. After the golden crust appears, add garlic crushed with salt to the vegetables.
- Place the fried beans in a deep bowl and cool. Season with finely chopped herbs and red onion.
- Rinse the gherkins from the marinade if it is too sour. Cut into cubes.
- Grate one potato and immediately mix with vegetable oil so that the finished straws do not stick together.
- Combine gherkins, beans fried with garlic and boiled potatoes. Sprinkle with lemon juice, add flaxseed and salt.
- Add dried paprika, black pepper and other seasonings to taste.
- To make the salad tastier, it needs to sit for about an hour. The gherkins will release their juice and all the flavors of the products will mix.
Bulgarian salad with white radishes
A light salad of fresh vegetables without traditional tomatoes, olives and peppers.
List of ingredients:
- White radish – 300 g.
- Sweet and sour apple – 200 g.
- Lettuce wreath – 200 g.
- Hard cheese such as “Parmesan” - 50-100 g.
- Celery root – 100 g.
- Sesame optional.
- Fresh carrots – 100 g.
- Vegetable oil – 30 ml.
- Natural yogurt – 200 g.
- Lemon juice – 20 ml.
- Mustard – 1 tsp.
- Salt.
- Pepper.
Cooking method:
- In a gravy boat, mix lemon juice, mustard paste, natural yogurt, cheese shavings and vegetable oil. Add dried herbs, salt and spices to taste.
- Grate peeled apple and celery root, fresh carrots and radishes onto a profile for Korean straws. Immediately season the vegetables with cheese sauce.
- Immediately before serving, mix large pieces of hand-torn lettuce into the appetizer and add unroasted sesame or flaxseed.
- The salad does not need infusion.
Sea salad in Bulgarian style
The recipe is not a fully Bulgarian dish, rather it is a Russian adaptation of the appetizer, prepared from local products.
List of ingredients:
- Small shrimps – 200 g.
- Salad mix – 400 g.
- Brine cheese (Prometheus, feta cheese, Adyghe) – 150 g.
- Black pepper.
- Red onion – 1 pc.
- Fresh parsley – 50 g.
- Dried paprika – 1 tsp.
- Vegetable oil - 50 ml.
- Surimi crab sticks – 200 g.
- Lemon – 0.5 pcs.
- Sweet paprika powder – 1 tsp.
- Tomatoes – 4 pcs.
- Olives, black olives – 15 pcs.
- Salt.
- Mustard paste – 1 tsp.
Cooking method:
- Grind a third (50g) of brine cheese in vegetable oil with the addition of paste-like mustard, pepper, sweet paprika and salt.
- Boil shrimp with spices. Coarsely chop the surimi sticks.
- Fillet a quarter of the lemon and cut into small pieces. Divide the olives into rings.
- Ripe tomatoes, pickled cheese, lettuce and red onion cut into cubes.
- Combine onions, tomatoes, surimi sticks, cheese cubes, olives, shrimp, salad greens and parsley in a salad bowl. Top with cheese sauce.
- Salt the appetizer after adding cheese and sauce, since the products are highly salted and the taste of the dish may turn out to be unbalanced.
The most famous Bulgarian salad in the world is called Shopski. It consists of fresh and baked vegetables, as well as cheese, preparation does not take much time, you can see for yourself by reading ours. But Bulgarian cuisine is rich not only in Shopska salad. In it you can find many interesting recipes, including a variety of salads.
Due to its geographical location, Bulgarian cuisine has adopted some Greek and Turkish traditions. Fresh vegetables and cheeses are widely used in cooking. Many salads in Bulgarian cuisine have a vegetable base.
To prepare this national Bulgarian dish you will need 500 grams of tomatoes, 250 grams of cucumbers, one hundred grams of baked (you can also use fresh) bell peppers, 100 grams of pickled mushrooms, one onion, two boiled eggs, 100 grams of feta cheese, parsley, olives. For dressing, vegetable oil and vinegar.
Try cutting tomatoes into small triangles, and cucumbers, mushrooms and peppers into circles. Finely chop the onion and greens. Add salt and vinegar to the chopped vegetables and stir. Sprinkle with grated cheese. This salad must be decorated with large slices of egg on top. We also offer this one for those who like a win-win combination of cheese and vegetables.
Bulgarian salads, like the cuisine of this country in general, are very sensitive to beans. Beans must be purchased fresh, collected at the moment the seed begins to form. Instead of beans, you can also add green beans to the salad (but the taste will be different). Ingredients: 400 grams of beans, one onion, parsley, vegetable oil and vinegar, two pickles. Boil the beans, mix with finely chopped pickled cucumber and chopped parsley, season with vegetable oil and vinegar.
Bulgarian salad with cheese is a classic. The tradition began, of course, with the popular Shopska salad. But in Bulgarian cuisine there are salad options that do not use cheese. To pamper your guests or family with this national salad, you need to take 400 grams of potatoes, one onion, parsley and olives. Traditionally, vegetable oil and vinegar are used for dressing. The potatoes must be boiled unpeeled. After cooking, peel and cut into small cubes. Add olives and herbs, season with oil and vinegar.
This is interesting! When preparing most Bulgarian salads, which include tomatoes, bell peppers or cucumbers, it is customary to remove the skin from the vegetables.
All the salad recipes listed in this article go perfectly as an appetizer with traditional Bulgarian vodka raki. You can also try to snack on them with our regular vodka. But above all, these salads are interesting recipes from national cuisine that will look great on any table, even a non-alcoholic one.
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Comments
30.10.2014 / 21:41
Zoya
I couldn’t stay away from the topic of Bulgarian salads...I’ve been living in this sunny country for the second year now, so I’m very familiar with the names of such salads as Shopski, Ovcharski, Greek. Almost all salads contain feta cheese, olives, cucumbers and tomatoes. By the way, in Bulgarian cuisine, mayonnaise is practically not used when preparing salads; they are seasoned with olive or linseed oil, and the latter is very healthy and I also like wine or apple cider vinegar. The famous bell pepper is held in high esteem, and for most salads it is simply baked and then peeled.
09.11.2014 / 23:25
Anna
I really love Bulgarian cuisine. All their dishes are hearty, but at the same time, harmless to your figure. Of the Bulgarian salads, Shopski is my favorite. It reminds me a bit of Greek salad, only a more homemade version. I often cook it in the summer for myself and my family. I season the salad with low-fat yogurt or sour cream, and keep the salt to a minimum, since feta cheese gives the salad natural salt.
28.01.2015 / 15:17
Igor
Bulgaria is a sunny country and the Bulgarian cuisine is sunny, light, always cheese, tomatoes, bell peppers. Here is a recipe for shepherd's salad with mushrooms, great salad guys!!! And another correct remark is the use of yogurt in salads, which is typical of all Mediterranean cuisine from the Bosphorus to Gibraltar, we have a continuous flow of mayonnaise, and then - where does the excess weight come from, and yogurt is a light product, and even promotes digestion, there are constantly advertisements for it on TV spin. I would like you not to forget the Bulgarian theme, salads are very healthy food, and Bulgarian cuisine is still Slavic cuisine
28.02.2015 / 15:33
I myself adore Bulgarian cuisine, and not only me, my whole family. Previously, we went exclusively to restaurants with Bulgarian cuisine. With the help of this site, I discovered the hidden potential in myself, cooking is not easy, but Bulgarian cuisine, my wife could not repeat my preparations. I especially liked preparing shepherd’s salad with pickled mushrooms and feta cheese. This salad doesn't have much of a taste of feta cheese, but it's still a tasty salad. Also a Bulgarian yogurt-based salad, very tasty and not a difficult recipe. What we like most about the kitchen is that all food is low-calorie. I advise everyone to try cooking it yourself, you will be pleased.
Ingredients:
- Fleshy tomatoes - 2-3 pcs.
- Fresh cucumbers - 2 pcs.
- Bell pepper - 2 pcs. (preferably different colors).
- Onion - 1 pc.
- Cheese cheese - 100-150 grams.
- Parsley - 1 bunch.
- Uncooked olives - 50 grams.
- Lemon juice.
- Sunflower oil.
- Salt (sea).
National treasure
Every cuisine in the world has its own special, recognizable dish. In Bulgaria it is definitely Shopska salad. This simple appetizer of fresh vegetables with cheese, however, was able to win the hearts of residents of many Eastern European countries.
Shopska salad owes its name and origin to one of the Western Bulgarian ethnic groups - the Shops. This dish is easy to prepare at home, especially in the summer, when fresh vegetables are in abundance, especially since it is not much different from the traditional summer vegetable salad.
The classic recipe for Shopska salad includes tomatoes, cucumbers, sweet red peppers (paprika), onions and pickled cheese, in particular feta cheese. Be sure to add a lot of herbs and olives to the appetizer, and use a mixture of vegetable oil with lemon juice or vinegar as a dressing. Most often, vegetables are simply finely chopped, sprinkled with grated cheese and flavored with butter.
But according to the national recipe, the preparation of Shopska salad is different; the latter is laid out in layers, alternating tomatoes, cucumbers and feta cheese.
The combination of red, green and white symbolizes the Bulgarian flag, making this snack a truly national treasure.
By the way, the classic Shopska salad includes feta cheese, which gives the dish a true Bulgarian taste, so you should approach the choice of cheese responsibly.
Every housewife should have a recipe for Shopska salad, because this dish is simple but tasty; it can be served as an independent snack or as a side dish for meat or fish.
In addition, the Shopska salad is bright, it can be served beautifully, as in the photo, the dish is light and charges you with vitamins and a good mood without harming your figure. And for hot days, such a snack is absolutely irreplaceable, because it saturates and refreshes at the same time.
Preparation
A traditional Bulgarian dish - Shopska salad, is prepared according to a simple recipe, but it is important to use only fresh and high-quality products, not tasteless greenhouse vegetables, but ground vegetables, so it is best to prepare it in the summer season.
- Remove the stems of the tomatoes and cut the pulp into small slices or slices.
- Peel the cucumbers, cut them lengthwise twice and chop coarsely.
- Peel sweet peppers (it is better to take red and green), cut in half and cut into thin strips.
- Cut the onion into thin half rings; it is best to use sweet varieties. If the onion is bitter, you can scald it with boiling water.
- Shopska salad must be prepared with dressing, the recipe for which is extremely simple: in a separate bowl, mix sunflower oil with lemon juice and salt. Instead of lemon juice, you can use any vinegar: table, wine, apple.
- Place all the vegetables in a salad bowl and pour over the dressing, then stir.
- Chop the olives into rings, chop the parsley and place on top of the remaining vegetables.
- Coarsely grate or break the cheese and sprinkle it on the salad last.
You can change the ingredients for making Shopska salad to your taste, using various recipe options with photos. In particular, bell peppers are often used not fresh, but pickled or baked.
The peppers should be baked whole in an oven preheated to 200C for 10 minutes, then put them in a plastic bag, wait for them to cool, and then peel them from seeds and skin. Peeled peppers should be coarsely chopped before adding to the salad. You can also grill bell peppers until the skin turns black, proceeding in a similar manner.
Sometimes green hot peppers, also fresh or pickled, are added to Shopska salad for piquancy.
To prepare Shopska salad, you can determine the proportions of ingredients yourself, according to taste, but there should be more cucumbers and tomatoes, and less onions and peppers. You can omit olives at all or limit yourself to 2-3 pieces for decoration.
Bulgarian cuisine combines the traditions of Slavic, Greek and Turkish cooking and is considered one of the most colorful, tasty and healthy. This fame is well deserved, because Bulgarians prepare food from natural products grown in their native land. Recipes of Bulgarian cuisine are simple and original; they use vegetables and fruits, a variety of pickled cheeses, fermented milk products, seafood, meat and numerous spices. Now summer is coming, juicy vegetables with rich taste are already appearing on the markets - it’s time to prepare healthy and simple Bulgarian salads.
Shopski is the most famous of the Bulgarian salads. You only need a few ingredients to make it, but the taste is very rich!
The secret of Bulgarian salads is the “right” tomatoes. They should be sweet, meaty, large and juicy: for example, the “bull’s heart” variety.
Shopska salad
You will need: 2 fresh medium-sized cucumbers, 1 large tomato, 1 bell pepper, medium red sweet onion, 3 tbsp. l. cottage cheese or feta cheese, 2-3 tbsp. l. sour cream or vegetable oil, salt, black pepper, parsley and dill to taste.
How to prepare Shopska salad. All you need to do is cut the ingredients into large cubes, season and mix. If you let the salad sit a little, it will become even tastier. You can peel the skin off cucumbers, as they do in Bulgaria, but this is not necessary. You can also not mix, but lay the salad in layers. Instead of feta cheese, feta or salty Bulgarian sirene cheese is often used.
Recipe for Bulgarian shrimp salad
Photo: relax.ru
You will need: 1 kg of unpeeled shrimp, 2 packs. crab sticks or crab meat, lettuce, 2 tomatoes, parsley, a small onion, 400-500 g of Adyghe cheese, a can of pitted olives, vegetable oil, half a lemon.
Cooking Bulgarian salad with shrimp. Chop tomatoes, onions, crab sticks, parsley and cheese. Stir, adding peeled shrimp, place in a salad bowl. Add chopped olives and lettuce. Pour in lemon juice and oil, stir again and leave in the refrigerator for an hour.
Bulgarian salad with capers
You will need: 50 g hard cheese, 4 pcs. sweet bell pepper, 2 tomatoes, cucumber, onion, 2 tbsp. l. capers, half a jar of pitted olives, 1 tsp. vinegar, vegetable oil, salt, herbs to taste.
How to prepare Bulgarian salad with capers. Bake the sweet pepper and cut it into pieces. Also cut the tomatoes and cucumber into cubes. Chop the onion and lightly season it with salt. Cut the olives into rings and mix all the ingredients, sprinkle with grated cheese and herbs.
Video recipe for Bulgarian salad
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