Appetizers

Cut the fresh, washed cucumbers and tomatoes into thin circles and place onto a plate in alternating circular rows. Cut another cucumber into quarters lengthwise and place into the center of the salad. To the top parts of the cucumber, attach little bells made out of thinly sliced cucumber.

Wash and dry the eggplant before placing onto a hot skillet without oil. Grill on all sides and remove from skillet. When the eggplant cools slightly, peel and chop finely before placing into a salad bowl along with minced garlic and mixing.

Wash, peel, and cut the eggplant into round slices. Season with salt and let stand for 10-15 minutes, before squeezing and rinsing. Fry the prepared eggplant in sunflower oil along with white onion that has been cut into circles. Once fried, transfer to a bowl. To the bowl, add tomatoes that have been sliced into circles and the bell pepper before adding salt, pepper, vinegar and mixing. Place the vegetables into a salad bowl and garnish with parsley.

Skewer the eggplant, bell pepper, and tomato and grill on top of a hot bed of coals (avoiding flames). Peel and salt the cooked vegetables, then place into a salad bowl. Garnish with parsley.

Boil or steam potatoes. Peel the slightly cooled potato and slice into rounds. Place the sliced potato in a dish and add sliced sauerkraut (without brine), salt, pepper, sunflower oil, and finely chopped white onion. Carefully mix and transfer to a salad bowl. Garnish with parsley.

Boil or steam potatoes. Peel the slightly cooled potato and slice into rounds. Place the sliced potato in a dish and add salt, pepper, sour cream. Garnish with parsley and green onion.

Rinse red beans, cover with cold water, boil until soft, then place in colander. Over the cooling beans, add salt, pepper, finely chopped onion, cilantro, vinegar mixed with oil, and mix well. Serve in a salad bowl.

Slice young (unripe) green beans into thin strands, wash, and place into a little boiling salted water. Strain when ready and place into a salad bowl. Add pepper and vinegar. Serve minced garlic separately.

Wash young nettle leaves, blanch in salted water, then drain. Mix shelled walnuts with some of the blanching liquid and add vinegar to taste. Finely chop green onion and parsley. Mix the nettle, walnut dressing, and greens in a salad boil.

Wash spinach and chop coarsely. Place into boiling salted water and cook until ready. Drain spinach and cool with cold water. Transfer spinach to salad bowl, add pepper and vinegar. Serve minced garlic separately.

Blanch wild garlic stalks, drain, and rinse with cold water. Add to salad bowl. Season with salt and dress with vinegar.

Boil orache (saltbush) in salted water until done, then drain, rinse with cold water, and slice. Finely chop white onion, sauté in sunflower oil, then let cool and mix with orache. Mix vinegar with minced garlic. Place the vegetables in a salad bowl and dress.

Squeeze brine from sauerkraut. If especially sour, rinse in cold water. Place into salad bowl, pour over sunflower oil. toss, and add finely chopped onion.

Cut the tomatoes into wedges and the peeled cucumbers into circular slices. Cut the lettuce into 3-4 pieces and place into the salad bowl. On top of the lettuce, alternate placing the tomato and cucumber. Combine sunflower oil, vinegar, salt, and pepper before pouring over the salad. Garnish with parsley.

Wash cucumbers and tomatoes. Peel cucumber. Slice both the tomatoes and cucumbers into rounds, place into salad bowl, and salt and pepper to taste.

Mince garlic and mix with vinegar. Let sit for 30 minutes. Wash the tomatoes, cut into wedges, place into salad bowl, season with salt and pepper, pour over garlic infused vinegar. Garnish with cilantro.

Boil or steam potatoes. Peel the slightly cooled potato and slice into rounds. Wash and slice the tomatoes and cucumbers into rounds. Into a salad bowl, place in alternating rows the potato, tomato, and cucumber. Add salt, pepper, and sour cream (sour cream can be served on the side). Garnish with egg sliced into rounds. Before serving, garnish with parsley and a tomato tulip.

Wash the tomatoes, cucumbers, and Bulgarian pepper. Peel the cucumbers, seed the pepper, peel the onion. Cut all the vegetables into circles. Wash and finely chop the cilantro, basil, and parsley.