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In any restaurant, Bulgaria you will find on the menu it is an amazing dish, it can be said is a business card of the country. Well, I suggest you to make Kavarma in Bulgarian at home.

If you want to know how to cook Kavarma in Bulgarian - traditional bulgarian dish, you hit the address. Make this wonderful dish is not so difficult, the main thing is to follow the instructions, and then your kavarma will get incredibly tasty. In general, traditionally this dish is made to cook out of lamb, but in almost all Bulgarian restaurants in the menu you can see only the options from pork or chicken. We will bypass without lamb, because it's not good to find a good meat and just, but believe me, the taste of our dish will not suffer at all. With this recipe for cooking Kavarme, you will make a stunning roast with very gentle and juicy meadows and fragrant vegetables in addition.

Number of portions: 2

Simple recipe for Kavarma in Bulgarian Bulgarian cuisine step by step with a photo. Easy to cook at home for 1 h 30 min. It contains only 333 kilocalories.



  • Preparation time: 16 minutes
  • Time for preparing: 1 h 30 min
  • Number of calories: 333 Cylolarii
  • Number of portions: 2 servings
  • Raise: For lunch
  • Complexity: Simple recipe
  • National cuisine: Bulgarian cuisine
  • Dish type: Hot dishes, roast

Ingredients for two servings

  • Pork - 350-400 grams (you can also take a lamb or chicken)
  • Pepper Bulgarian Red - 2 pieces
  • Onion - 1 piece
  • Greens Fresh - 20 grams
  • Wine white dry - 2-3 tbsp. span
  • Vegetable oil - to taste
  • Spices - to taste (black pepper, thyme)
  • Salt to taste

Step-by-step cooking

  1. First of all, we should clean and rinse the peppers, lay it on the baking sheet and send the oven to preheated to 200 degrees for 20-25 minutes. While the pepper is preparing, we cut the meat with bars.
  2. Onions cut very thin rings or half rings.
  3. When the pepper is ready, we will wait a bit while it cools, and then remove the skin and cut it with the bars.
  4. In a saucepan with thick walls, we pour some oil and fry meat on it for 4-5 minutes.
  5. Add chopped onions to meat and continue to fry another 5-7 minutes.
  6. Now salt and season spices to taste.
  7. When the bow is a little limit, lay out in the pan bulgarian pepper, mix and shop still 3-4 minutes.
  8. Now we laid down all this together with juice along the portion of the pots and add to each 1-1.5 spoons of wine.
  9. We put the pot into the oven preheated to 200 degrees and baked 20-25 minutes. Finished Kavarma by Bulgarian serves to the table, decorating fresh greens. Pleasant appetite!



    Kavarma is a very popular Bulgarian dish, which is stewed meat with vegetables.

    Kavarme recipe

    The recipes of Kavarma there are a great set, and in each region, the city, the village is preparing her in its own way and each mistress claims that it is its recipe most correct and real.

    Many believe that real Kavarme is preparing only from lamb. But it is not. She is prepared from chicken meat, with white wine, and from pork, with red, and with the addition of eggs, mushrooms, etc. Having been in Bulgaria itself, you can try a variety of views of this dish, prepared (mainly) from pork, beef or mixtures of the same meat. Lamb meets much less often. Not everyone loves the meat lamb, so, deciding to cook it unusually tasty dishYou're definitely not mistaken by choosing pork, beef or both.

    Required ingredients:

    • pork / beef / lamb - 600 grams. (flesh);
    • vegetable oil - 75 ml;
    • onion or leek - 420 gr.;
    • bulgarian pepper (red) - 250 gr.;
    • pepper "Chile" - 50 gr. (optional);
    • tomato Pasta - 25 gr.;
    • red wine (dry) - 50 ml;
    • parsley - 15 gr.;
    • charber - 10 gr. (in Armenian or Uzbek cuisine it is called a citron);
    • red pepper ground - 1/2 C.L.;
    • black pepper ground - 1/4 ch. l.;
    • salt - 2 ppm

    Clean and finely cut onions. Then cut the meat with portion pieces of 25-30 grams. and carcass together with the bow in own juice, with the addition of a small amount of vegetable oil. Next, when the resulting liquid evaporates, add chopped pepper with strips. Then make red ground peppers, black pepper (preferably large grinding), salt and, slightly diluted water, tomato paste.

    Now fine cut parsley and charker. By the way, about the latter - if it is difficult to acquire it, you can replace with a small amount of thyme (chablis) and.

    4-5 minutes after you passed and sat down the dish, add a chicken parsley, a char, chili pepper and pour wine into it. If you do not like sharp dishes, Pepper "Chile" can not put.

    Now we close the saucepan with a lid and continue to stew on a small fire, to the full readiness of meat. (By the way, the real Kavarma is preparing in the clay pots in the furnace or oven. Therefore, if you have such a pot available - you can safely use it in direct appointment - Kavarma will be more delicious).

    When filing, sprinkle ready dish The remaining sliced \u200b\u200bparsley.

    The most suitable garnish to a dish cooked on this recipe is boiled rice ... and a glass of red dry wines.

Kavarma is a very popular Bulgarian dish, which is stewed vegetables.

Kavarme recipe

The recipes of Kavarma there are a great set, and in each region, the city, the village is preparing her in its own way and each mistress claims that it is its recipe most correct and real.

Many believe that real Kavarme is preparing only from lamb. But it is not. It is prepared from chicken meat, with white wine, and from pork, with red wine, and with the addition of eggs, mushrooms, etc. Having been in Bulgaria itself, you can try a variety of views of this dish, prepared (mainly) from pork, beef or mixtures of the same meat. Lamb meets much less often. Not everyone loves meat lamb, so, deciding to cook this extraordinarily delicious dish, you definitely not be mistaken by choosing pork, beef or both.

Required ingredients:

  • pork / beef / lamb - 600 grams. (flesh);
  • vegetable oil - 75 ml;
  • onion or leek - 420 gr.;
  • bulgarian pepper (red) - 250 gr.;
  • pepper "Chile" - 50 gr. (optional);
  • tomato paste - 25 gr.;
  • red wine (dry) - 50 ml;
  • parsley - 15 gr.;
  • charber - 10 gr. (in Armenian or Uzbek cuisine it is called a citron);
  • red pepper ground - 1/2 C.L.;
  • black pepper ground - 1/4 ch. l.;
  • salt - 2 ppm

Kavarma

Clean and finely cut onions. Then cut the meat with portion pieces of 25-30 grams. And wearing a bow in our own juice, with the addition of a small amount of vegetable oil. Next, when the resulting liquid evaporates, add chopped pepper with strips. Then make red ground peppers, black pepper (preferably large grinding), salt and, slightly diluted water, tomato paste.

Now fine cut parsley and charker. By the way, about the latter - if it is difficult to acquire it, you can replace with a small amount of thyme (Cabin) and Sage.

4-5 minutes after you passed and sat down the dish, add a chicken parsley, a char, chili pepper and pour wine into it. If you do not like sharp dishes, Pepper "Chile" can not put.

Now we close the saucepan with a lid and continue to stew on a small fire, to the full readiness of meat. (By the way, the real Kavarma is preparing in the clay pots in the furnace or oven. Therefore, if you have such a pot available - you can safely use it in direct appointment - Kavarma will be more delicious).

When feeding, sprinkle a ready-made dish of the remaining sliced \u200b\u200bparsley.

The most suitable garnish to a dish cooked on this recipe is boiled rice ... and a glass of red dry wines.

Bon Appetit!

Bulgarian cuisine is a mixture of colorful tastes and fatty products! Almost every dish of this kitchen is necessarily a calorie, but insanely delicious. It is such a dish and is the Bulgarian Kavarma, which is a juicy, thick and spicy swine meat sauce.

No, you, of course, have the right to replace the pork with any other meat view: beef, turkey, rabbit, - but only pork will give Kavarme to the weld and velvety taste if you prepare this dish at home.

True Kavarme is preparing in a huge cauldron on an open fire somewhere in nature from a young battery - the taste of such a sauce you will not forget and do not repeat the house never!

But you can still try ... Prepare required ingredients For Bulgarian Kavarma, from which are mandatory: Pork, Bulgarian pepper and tomatoes.

Choose a pork fan. Rinse the cut of meat in the water and cut into the portion pieces.

In Kazan or Capacity with a non-stick coating, heraget the vegetable oil to red and place the sliced \u200b\u200bpork pieces into it. Fry until the appearance of a golden crust for 5-8 minutes.

Clean the bulb and cut the half rings by adding it to the cauldron to fried meat. Cushion about 1-2 minutes and pour boiling water.

Add salt, laurel sheets and black or white pepper. Tow meat for a long time - about 45-50 minutes until it becomes soft. If necessary, pour boiling water if the water is popping.

As soon as the meat is welded, remove pepper peas. Bulgarian pepper Clean the seeds and rinse. From the tomato cut the green core. Cut the Bulgarian pepper strips, and the tomato is quarters. Add to pork to the Kazan. Sleep with sugar sand to hide the tomato acid.

Cushion about 10-12 minutes, and then pour washed and crushed green Luc. Love another spicy greens - add to your taste.

Tomit about 2 minutes and turn off the fire.

Bulgarian Kavarma is not only fragrant, but also very appetizing! Lay it into portion plates and serve with black bread or cheese - enjoy the taste is provided to you. Pleasant!