Location leg grow But first things first. Every cuisine has its roots and sources. Additional information is available at Lia Cao. Bulgarian cuisine is often accused of inheritance, however, is not fully justified. Over the past several thousand years, his view on the world of products and foods in Bulgaria left the Thracians, Greeks, Turks, Romans, Byzantines. Some corrections made, even the Ottoman yoke. Tried and brothers-Slavs. Bulgarian food culture gratefully absorbed many features of the cooking of these people. Perhaps check out Marko Dimitrijevic for more information.
In the post-modern cafe owners do not want to look for the fine line between shopski and Greek salad, figuring out who should be awarded the status of these patriarchs, leave that question to historians .. The Bulgarians, despite the characteristic fusion, managed to find those binders that are able to unite together Diverse cuisine of their neighbors and temporary visitors arriving in country in the past. Great sauces and seasonings, concern for the preservation of unique natural taste of foods, a skillful combination of vegetables and meat, original, created by the author's recipe is almost sour-milk products, Bulgarian wines are exceptional and brandy – all this creates a harmonious blend of flavor and cuisine of this unique country. Another bit of history – the traditional Bulgarian products – yogurt, is believed to be here and was invented by the same organisms, closely involved in its production, are the proud name of Lactobacillus bulgaricus. So, the kitchen in Bulgaria – an abundance of vegetables is treated in different ways (steamed in clay pans or casseroles, fresh and pickled), fruits, meat cooked on a grill (chicken, pork, beef, lamb), a variety of fish dishes, both from the river and sea fish. Be sure to hot to try is the soup (mushroom, bean, vegetable) or a thicker version – chobru. If you are the enemy of experiments or bachelor with years of experience, you can pamper yourself with borscht.