Petrohan sausage is a traditional Bulgarian dry-cured sausage that was very popular during the socialist period in Bulgaria. Many people from my generation remember it well from childhood.
The Saffron Milk Cap (Lactarius deliciosus) is a prized edible mushroom typically harvested in autumn, with November being one of the best months to collect generous quantities.
If you want to make traditional Bulgarian cured meat such as pastirma or File Elena, one of the easiest and most reliable methods is controlled salting.
This is the first time I’ve tried making something like this – lard preserved in a jar. I came across the recipe in one of the Facebook groups and decided to give it a try with a small test jar using homemade pork lard.
Generally speaking, the animal products in a standard Russian salad are mayonnaise and sausage. In this version of the salad, I have replaced these products with plant-based alternatives.
I made this mushroom soup with a mix of wild mushrooms, but you can also use mushrooms bought from the store. The method is the same.
Ingredients:
Puska is a traditional meat delicacy that was once typical of Central Southern Bulgaria, in the region between Parvomay and Haskovo. It consists of chopped pork stuffed into a pig’s bladder — the “puska.”
“Perla” is a traditional Bulgarian marinated fish dish most commonly prepared with sprats or small sardines, but the same method works just as well with other fish such as horse mackerel, herring, anchovies, garfish,
Sauerkraut is far more beneficial and delicious than fresh cabbage due to the fermentation process that the cabbage undergoes in brine.