Ingredients? 5 portions

1 chicken
a head of celery
2 carrots
2 onions
2 potatoes
200 gr. tinned tomatoes

1 coffee cup of rice
1 coffee cup of  yoghurt
? bunch of parsley
1 egg
black pepper
salt

Instructions:

Cut the chicken in pieces. Put them in deep saucepan. Pour 2 ? 2 ? l. cold water. When the water boiled remove the froth from the soup with scummer.

Cut the celery, carrots, onion into pieces and put them in the saucepan. Add some drains of black pepper and boil until the vegetables soften. Add the cleaned and  washes rice. Bring out and bone the meet. Bring it back in the saucepan.

Dice the potatoes. Peel and smash the tomatoes. Put  them into the soup.

Boil the soup until rice is cooked. Flavor with salt and finely chopped parsley.

Beat the yolk with yoghurt.  Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into the soup. Heat and stir until
soup is thickened slightly, but do not allow to boil.

Ingredients? 1 portion

1 litter milk

180 grams of flour

250 grams of sugar

100 grams of honey

200 gr. of Walnuts

 Instructions:

Bake the flour in a dry frying pan. Boil the milk in a saucepan and put the sugar. Reduce the heat. Cook over very low heat, stirring frequently,  put the flour little by little to become thickened. When the dessert is ready put in a bowl for desserts and arrange with grounded walnuts and honey. Serve cold.

Ingredients? 10 portions

2500 grams of apples

300 grams of sugar

20 grams of  powdered sugar

20 grams of cinnamon

120grams of raisins

220 grams of walnuts

300 milliliters of white wine or brandy.

 Instructions:

 Wash and clean the apples from the stem and the seeds . Core the apples and form them as a basket. Arrange them in a tin with a little water. Soak the raisins in the wine ( brandy) for 15 ? 20 min. Mix the sugar, smashed walnuts and the raisins . Put the mixture into the apple baskets. Bake on a 180 ? 200?C for 30 minutes. Serve it on a plate and dust with powdered sugar and cinnamon. Arrange the dessert.

Kavarma is one of the most popular and well known Bulgarian dishes throughout the country. This dish has a high nutritional value so it is usually eaten as a main course.

Kavarma is cooked in earthenware bowl or dish with lid, which gives the food a unique taste.

Ingredients- 10 portions

2122 g chicken fillet
800g  peppers
1000 g of onions
50 g tomatoes
700 g mushrooms
100 ml of White Wine
5g Paprika
3g black pepper
50g Parsley
150 ml vegetable oil
Salt
70 g butter
20g savory

For garnish:

700g rice
150g onions
150 ml vegetable oil
Salt
black pepper

For decoration:

Carrots
olives
red pepper
leeks

Instructions:
Wash and cut the meat into small pieces ? 25 ? 30g. Stew the meat, chopped onions and sliced mushrooms in the oil and some water. When the water steams away add   sliced peppers, paprika, black pepper, salt and cubed tomatoes. After 3 ? 4 minutes add the wine, some finely chopped parsley, savory and a little vegetable stock. Cover the saucepan and simmer the dish on a low fire until the meat becomes tender. Pour the dish in an earthenware dish or bowls and bake in a hot oven. Serve with finely chopped parsley.