Fresh and colorful Szopska salad is considered one of the culinary symbols of Bulgaria. It is made really simple and only from a few ingredients. Know Original recipe for Szopska salad And find out what exactly it is made of.
Szopska salad is a vegetable salad typical of Bulgarian cuisine. Its name is associated with the ethnic group of sheds, who live in the western part of the country, including the capital – Sofia. Snack She was invented in 1965 Through the “Balkantourist” travel agency because of the dynamically developing tourism. She quickly began to appear in hotels and restaurants as a refreshing and local dish.
It is prepared from products that are regional specialties. It includes it raw cucumbers, tomatoes, peppers, onions, olive oil, parsley and salty sheep cheese (so -called Szopski). The last of the ingredients makes the salad take on a Bulgarian character. Szopski cheese, otherwise Sirene, is a salt white sheep cheese (or less often cow), which tastes a bit like a feta.
Szopska salad quickly became a popular appetizer in Bulgaria. Today, it is often served in restaurants with Rakiajai.e. a strong alcoholic drink similar to brand or moonshine. Interestingly, it began to be given in Serbia, Montenegro, Albania or North Macedonia.
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At first, Szopska salad can be mistaken with a well -known Greek salad, which is also prepared from fresh vegetables and cheese. Both are extremely light, filling and pleasantly refreshing. What is the difference between Szopska and Greek salad? Contrary to appearances, there is really a lot of differences:
- Origin – Obviously, salads are local dishes from two different countries. Horiatiki, or rural salad ,. Szopska salad is a dish created in Bulgaria.
- Ingredients – Cucumbers and tomatoes are used in both snacks, while the other additives differ. In Szopska salad, onions and peppers (often roasted), and Greek – Kalamat olives and oregano can not be missing. Although there is sheep’s cheese in both salads, in Szopska – Sirene cheese, and Greek – feta. Szopski cheese is more moist. In addition, the Szopska salad is only poured with olive oil, and in horiatica dressing is the basis (lemon juice or wine vinegar is often added to olive oil).
- Preparation – The differences can also be seen when cutting vegetables. In Szopska salad they are divided into smaller pieces, often medium -sized cubes. In Greek – vegetables are served in thick patches. In the Bulgarian salad, tarts or crushed cheese, and Greek, are added – on top put the whole block of fete or thickly cut fragments.
- Administration – the Bulgarian specialties are served in a deep or flat bowl (in the company of Rakija), while Horiatiki – as often as in a bowl – is also served on a plate or a shallow platter.
How to make a Szopska salad? The original recipe is not at all complicated. Thanks to this, the Bulgarian snack is a great idea for breakfast, lunch or dinner. You will prepare it quickly and products that are available in every housing store.
Ingredients:
- 2 peppers (it can be red and green),
- 2 tomatoes,
- cucumber,
- onion,
- a bunch of parsley,
- 150 g of Szopski cheese,
- sun,
- olive oil.
Method of performance:
1) Wash the peppers. You can simply cut them into medium -sized cubes. The second option is to bake them, which will enrich the taste of Szopska salad. Then cut the pepper into halves, clean from the seed nests and place on a baking tray lined with baking paper. Gently sprinkle with olive oil and bake at 200 degrees Celsius for about 20 minutes. After this time, when they are browned, set aside to cool. Remove the skin and cut into medium -sized pieces and transfer to a bowl.
2) Wash cucumbers and tomatoes. You can, but you don’t have to peel them. Cut in medium -sized cubes and add to the dish.
3) Peel and cut the onions into the feathers. Add to the other ingredients.
4) Cut the parsley thoroughly. Pour into a bowl.
5) Mix all ingredients thoroughly in a bowl and pour olive oil (approx. 2 tablespoons). Season with salt to taste (approx. 2 pinches).
6) Grate the cheese on a grater on thick mesh and sprinkle generously from the top (you can grate immediately to the bowl). Serve the Szopska salad immediately after preparation.
Source: NowowoPoje.pl, Matekitchen.com
