Svekolnik
Ingredients: 4-5 small beets, 3-4 fresh cucumber, 3-4 eggs, 1 bundle of dill, ½ beam of green onion, 2 h. Lemon juice, mustard, sour cream, salt, sugar.
Cooking method: Beets to clean and chuck straw. 1.5-2 liters of water to bring to a boil, add 1-1.5 st. l. Sugar, salt, lemon juice. Put beets and cook until readiness. Then the decoction completely cool. Cucumbers cut into a thin straw, the greens are finely sever. Put greens and cucumbers in the beet decoction, mix well and remove for 50 minutes to the refrigerator. Eggs boil and seize a cube. Sour cream mixed with mustard to taste. Pour beetroot on plates, add chopped eggs, fill sour cream with mustard.
Bulgarian tarator
Ingredients: 400 ml of kefir (or natural yogurt), 2 cucumber, 3 cloves of garlic, ¼ cup of purified walnuts, 1 bunch of dill, 1 tsp. vegetable oil, 1 tsp. Vinegar, sour cream, 100 ml of mineral water.
Method of preparation: Cucumbers cut into straws, greens and garlic finely nourish. Stop everything in a bowl, salt, mix. Nuts crush in a blender. Kefir mix with water, pour cucumbers with greens. Mix. Sprinkle with nuts on top. Before serving, you can put several pieces of ice to the tarator.
Spanish Gaspacho
Ingredients: 1 kg of fleshy ripe tomatoes, 2 cucumbers, 2 Bulgarian peppers, 2 cloves of garlic, 1 piece of white bread (without a crust), 1 tbsp. l. Wine vinegar, 1 tbsp. l. Lemon juice, 2 tbsp. l. olive oil, ½-1 h. Sugar, Tabasco sauce. For curtains: 4 pieces of white bread, 2-3 tbsp. l. olive oil.
Cooking method: With tomatoes, remove the skin and cut into 4 parts. With cucumbers to remove the peel and cut into cubes, pepper clean and cut into cubes. Slings of garlic crush the flat side of the knife. Vegetables folded in the thicket of blender and grind. Add bread and grind again. Leave for 10-15 minutes. Then add sugar and sharp sauce to taste, salt, pour vinegar, lemon juice and olive oil. Remove the refrigerator at least 3 hours.
Prepare Cuttings: Cut your crust with bread, cut into cubes. Fry to a golden crust on olive oil. Serve with soup.