Shopska Salad - Bulgarian
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Bulgarian Shopska Salad


Bulgaria   -   Shopska Salata
Serves:
Effort:
Sched:
DoAhead:  		 5 salad
**
2+ hrs hrs
Most		 This salad is rather different from the standardized Soviet Shopska now served all over the Balkans. Perhaps this is how it was made in Bulgaria before the Soviet era.

12
1/2
14
12
1
5
1
2/3
-----
1/3
oz
t
oz
oz

oz
T
t
---
c
Cucumbers (1)
Salt
Tomatoes, ripe
Sweet Peppers (2)  
Chili Serrano (3)
Onions
Parsley
Salt
-- Dressing
Sour Cream (4)

The author of the pattern recipe, a noted Romanian gourmet, also has a recipe similar to the standard Soviet Shopska, calling it "Yugoslav Shopska".

Make:   -   (2+ hrs - 45 min work)
  1. If you have small unwaxed CUCUMBERS, cut in sixths lengthwise and slice fairly thin crosswise. If standard waxed green blimps, peel, cut in half lengthwise and scoop out the seed mass. Cut halves lengthwise into narrow strips and slice fairly thin crosswise.
  2. In a non-reactive bowl, tumble Cucumbers with 1/2 t Salt and let sit for at least 1/2 hour, preferably longer, tumbling occasionally. Rinse and drain very well in a strainer (this is to keep the salad from getting watery).
  3. Dice TOMATOES small. Drain well (drink the juice with a little salt).
  4. Blast PEPPERS black with your Kitchen Torch (see Note-2). Brush off the skins under running water. Stem and seed them, and cut into narrow strips about 3/4 inch long.
  5. Chop ONIONS fine. Chop PARSLEY fine. Mix both with Peppers.
  6. Mix all Salad Items together well and chill thoroughly before serving.
  7. When ready to serve, stir in Sour Cream.
NOTES:

  1. Cucumbers:

      If possible use Persian or European cucumbers that don't need to be peeled or seeded. If all you can get are standard waxed green blimps, you need to peel and seed them, then weigh them. For details see our Cucumbers page.

  2. Sweet Peppers:

      Light green Hungarian peppers are preferred for this recipe, but are not always available in North America, so green Anaheim Peppers may have to be used. The pattern recipe calls for them to be roasted black and the skins brushed off, in which case they will be softened. My skinning method leaves them almost raw, which is the way I like them. My opinion is that skinning them this way improves both texture and flavor.

  3. Chili Serrano:

      The pattern recipe calls for "long green chili" without indicating how hot these are in Bulgaria, but says to use half as much if too hot for you. I call for one Chili Serranos, but presume they are hotter than what they have in Bulgaria, so, if you have doubts, use half of one. For details see our Chilis page.

  4. Sour Cream:

      Use a tart natural Sour Cream. "Major Brand" sour creams tend to be chemical concoctions, and some aren't sour enough to be worthy of the name.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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