Vratsa brine

Submitted by enr on 16 Nov 2010
3 chicken thighs (upper and lower part)
3-4 red peppers
3-4 green peppers
tomatoes 3
3-4 cloves garlic
black pepper, salt
3- 4 tbsp sunflower oil
1-2 tbsp vinegar
Vratsa brine
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In a medium saucepan warming up the oil and put the legs. Add salt and black pepper. When legs braised add water and let them cook about 35-40 minutes. Bake the peppers and tomatoes. Can a grill party, BBQ, or even in a Teflon pan on the stove. In a large bowl or mortar crushed garlic with salt. Add roasted peppers and tomatoes and chopped and them. Add chopped parsley and vinegar. Mix everything well. Subtract boiled chicken and boning. Strain broth. Put the soup back on the stove. Add chicken. Add the mixture from the mortar. Leave to boil no more than 3-4 minutes. Serve hot.
1 user
16 Nov 2010


Yalya'm the brine at my mother in law in a village Vratsa (Borovan) really is very tasty, suitable for soup and a main dish. Just think they singe the chicken in a wood stove, natural urban alternative is to boil it, but if someone has the opportunity to let the experience and thus, the taste is unique :)

I'm from the Vidin region and there chicken is not fried, but roasted and taste even more - saturated, and I roast chicken on the grill.

I regularly turned to it ready. I learned it from my grandmother who was from the village. Selanovtsi. Scary tasty soup.

Very good. Zaparvi time I tried it in with. Harlets incredibly delicious.