10 favorite dishes Vanga

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Veneto balls - goddaughter Vanga - recalls that the prophetess loved the simple Bulgarian cuisine and is often asked to cook stuffed grape leaves. "Going it took only from those you trust. She loved all natural, without chemicals. She had a lot of recipes for different dishes, and she told them to us "- says the Veneto.

Favorite snacks Vanga

eggplants and peppers


2 red peppers

2 yellow peppers

2 medium eggplants

300 g of cheese Adyg

100 ml of vegetable oil

1 clove garlic

2 bay leaves

1 lemon

salt - to taste

10 favorite dishes Vanga

How to cook appetizer of eggplant and peppers:

  1. Heat oven to 190 ° C. Peppers cut into 4 pieces, remove seeds and stalks. Eggplant cut into a width of 0, 5 cm thin slices.
  2. baking grease 1 tbsp. spoon vegetable oil, eggplants and peppers lay put therebetween cloves of garlic and bay leaf, pour oil, eggplant sprinkle lemon juice, salt and bake until soft.
  3. Baked peppers peeled. Pave the bowl with cling film so that its edges are hanging.
  4. along a side bowl of baked eggplant lay lap to edge out above the bowl. At the bottom put a red and a yellow pepper on top - a piece of cheese.
  5. Spread layers of peppers and cheese. Protruding edges of eggplant wrap toward the center to form a flat tip.
  6. Close the cling film to make it in a few small holes to excess oil running down. Placed on top of the yoke.
  7. Put in the refrigerator overnight. Oppression remove, drain excess oil, cover bowl dish, remove the plastic wrap.

PEPPER garlic sauce


1 kg of sweet pepper

1-2 cloves garlic

5-6 Art. tablespoons vegetable oil


dill, salt and vinegar - to taste

10 favorite dishes Vanga

How to cook the pepper garlic sauce:

  1. Peppers remove seeds, cut into quarters and place in hot oil. Fry under the lid closed for 10-15 minutes, then remove the lid and fry up until the juice has evaporated.
  2. pounded garlic with salt to dissolve in vinegar, add chopped parsley and dill. Pepper pour the sauce and refrigerate for an hour.
  3. To the table served with cheese or fried sausage.



1 kg of sweet pepper

500 ml of boiling water

300 g of tomato

4 cloves of garlic

1 tbsp. tablespoons vegetable oil

a quarter bunch of parsley

0, 5 h. Spoon ground paprika

1 tbsp. sugar spoon

salt - to taste

10 favorite dishes Vanga

How to cook Lutenitsa:

  1. Peppers cleaned of seeds and stalk, finely chop, pour boiling water and cook until completely tender, immediately rub through a sieve.
  2. tomatoes simmer until tender, rub through a sieve. Puree the peppers and tomatoes combine in a large saucepan, put on fire and cook until thick.
  3. Add salt, sugar, paprika, finely chopped garlic and parsley, vegetable oil. Cook until sugar is dissolved.
  4. The hot mass (95 ° C) pour banks sterilized.

Favorite soups Vanga



400 g of beef

half small bulbs

carrots half

quarter of celery root

20 g of green beans

100 g of cabbage

100 g of potato

100 g of tomato

Infusion of 400 g of wheat bran

a few leaves of tarragon

polpuchka parsley and dill

salt - to taste

lemon acid

10 favorite dishes Vanga

How to cook chorba:

  1. beef cut into small pieces, add water and boil to a foam. Remove the foam, add salt, add finely chopped roots and cut string beans.
  2. Put chopped cabbage, potatoes and tomatoes and let simmer, taking care that the vegetables are not boiled soft.
  3. Separately boil the infusion of bran and strain into a saucepan with Ciorba. Add a few leaves of tarragon, parsley and dill, and salt.
  4. If chorba insufficiently acidic, add citric acid.

garlic soup of lentils


400 g lentils

2 heads of garlic

a sprig of thyme

1 onion

4 tbsp. tablespoons vegetable oil

1 tbsp. Spoon tomato paste

1 tbsp. spoon flour

1 tbsp. vinegar

parsley polpuchka

1 h. Spoon paprika

salt - to taste

10 favorite dishes Vanga

How to cook garlic lentil soup:

  1. lentils rinse thoroughly, pour cold water and bring to a boil on a high flame. Add peeled garlic cloves and thyme leaves, salt and pepper and cook until cooked lentils.
  2. In a separate pan fry in vegetable oil with chopped onion, add the tomato paste and flour and mix thoroughly.
  3. Fill the soup, pour vinegar and cook for another 15 minutes. The finished dish decorate with greenery and serve hot or cold, depending on the time of year.

Preferred hot dishes Vanga

stuffed sauerkraut


1 kg of pork

6 bulbs

0, 5 cup vegetable oil

1 head of sauerkraut

1 h. Spoon of peas of black pepper



salt - to taste

10 favorite dishes Vanga

How to cook stuffed cabbage sauerkraut:

  1. sliced ​​onion and fry in vegetable oil, add salt and mix with black pepper. Pork chop bars.
  2. Disassemble the head of sauerkraut and cut the solid parts of the leaves. On each leaf cabbage put one piece of meat and 1 teaspoon of roasted onions.; roll so as to obtain stuffed.
  3. In the first pan to put a small amount of the remaining shredded cabbage, cabbage rolls top bed and fill them with a mixture of equal amounts of cabbage brine and water.
  4. Cook over medium heat until all the liquid has evaporated.

Courgettes stuffed with meat, rice and eggs


1, 5 kg of very small zucchini

150 g of beef

200 g pork

1 cup of boiled rice

3 boiled eggs

any green

1 tbsp. spoon flour

1 cup fat sour cream

salt and pepper - to taste

10 favorite dishes Vanga

How to prepare zucchini stuffed with meat and rice:

  1. For the stuffing mince pork and beef, add the rice, chopped egg and herbs. Salt and pepper, mix thoroughly.
  2. Courgettes clean from the skin, cut crosswise, remove seeds with a spoon. Fill the stuffing, put in a deep frying pan or saucepan low, pour a little water to squash not scorched, and put in 30 minutes in the preheated oven.
  3. salt and sour cream mixed with flour, pour the cream will get zucchini and put back in oven for another 15-20 minutes.
  4. Serve with greens.

YAHNIYA chicken


chicken carcass

0, 5 cup vegetable oil

4 onions

5 tomatoes

1 tbsp. spoon flour

a sprig of thyme

bunch of parsley


black pepper - to taste

10 favorite dishes Vanga

How to prepare yahniyu chicken

  1. to cut the chicken carcass and cut into chunks. Dry using paper towels and fry in vegetable oil, adding onions, sliced ​​into thin slices.
  2. Salt. Blanch the tomatoes and peel, rub through a sieve, add to the chicken. Cook until the juice has evaporated.
  3. Pour some hot water, add the thyme leaves and black pepper peas. Cook over moderate heat.
  4. In a dry frying pan ignited flour for a few seconds, to mix with the minimum amount of water and add to the chicken is almost ready.
  5. Cook over low heat until until all the liquid has evaporated. Serve sprinkled with finely chopped parsley.



600 g of white fish fillets

3 tbsp. tablespoons of tomato paste

3 tbsp. mustard spoon

2 tbsp. tablespoons vegetable oil

lemon juice or vinegar

2 small onions

100 g of lard

2 tbsp. grated cheese

breadcrumbs, salt and pepper - to taste

10 favorite dishes Vanga

How to cook roast fish:

  1. The fish sprinkle with lemon juice or vinegar and dry using paper towels. On a frying pan with vegetable oil put layer fillet top evenly half tomato paste and mustard, salt and pepper, lay half chopped onion.
  2. Repeat. At the end lay thin slices of bacon, sprinkled with grated cheese and crackers, cover with foil and baked in a preheated oven for 30-40 minutes.
  3. Serve hot with any steamed vegetables.

Banica of bread and feta cheese


200 g of wheat bread

100 g cheese

3 tbsp. tablespoons butter

2 eggs, 1 cup milk

salt - to taste

10 favorite dishes Vanga

How to cook banitsa of bread and cheese:

  1. In a greased 1 tbsp. spoon butter pan, put a number of slices of bread, put the stuffing of grated cheese mixed with 1 tbsp. spoon butter, cover with another layer of bread.
  2. Beat the eggs with the third spoon of butter, warm milk and salt, pour over bread. Banitsa Bake in preheated oven until golden brown.
10 favorite dishes Vanga

Thank Izdatelstvo "Exmo" for his help in the creation of the material!

June 8 at 02:40, June 9 at 03:00 and 10 June at 02:50 see the project on the prophetess.