Serbian Fisherman's Soup

Ingredients:

• 500g. small greshwater fish
• 1/2l. water
• 2 onions
• 1 paprika
• 1 clove of garlic
• 1 bunch of parsley
• 200-300g. sterlet or catfish
• 1tbsp. tomato puree's
• 1dl. white wine
• salt and pepper

Fisherman's soup in Serbia is known as riblja čorba and this recipe originates from the Hungarian cuisine. Here are the directions for preparing:

Clean small fish, wash, cut into halves, add chopped onion and garlic, paprika's cut into bigger strips, sprigs of parsley. Pour in cold water and simmer until all is tender. Pass through a sieve, add tomato, salt, pepper, bring to the boil again and then add pieces of sterlet or catfish. Pour in white wine and simmer for another 20 minutes.

Serbian Fisherman's Soup

Thick soup with sweetcorn

Ingredients:

• 3 young corncobs
• 250g. smoked pork ribs
• 1-2 tbsp. vinegar
• 1 teaspoon salt
• peppercorns
• caraway seeds
• marjoram
• 1 bayleaf
• 2 onions and 2 cloves of garlic
• 200g. potatoes
• 1dl. milk
• 2 tbsp. lard

Put the following into 1l. cold water: 1 teaspoon of salt, a few peppercorns, a bayleaf, a pinch of varaway seeds and of marjoram, a peeled and halved onion and peeled cloves of garlic. Water with spices should be cooked 10-15 minutes and then cooled. 

Wash pork ribs well, cut into pieces and put into the cold marinade to stand overnight. Fry chopped onion in lard the following day, add ribs from the marinade. Peel and dice potatoes, husk and crush sweetcorn, add everything to onion and ribs and cook slowly for a while. Pour in milk and strained marinade and simmer until all is tender.

Thick soup with sweetcorn

Macedonian dinner rolls (Kiflichki)

Ingredients:

• 3 1/4 cups bread flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 3 tablespoons butter, at room temperature
• 1 cup warm water
• 1 1/2 tsp dry yeast

Mix the yeast in the water. Combine the flour with sugar and salt, then pour the water and make a dough. Add the butter one tablespoon at a time and knead the dough. Leave to rise in a warm place for an hour. Cut the dough in two and roll each piece as thin as possible. Cut 8 triangles from each piece and make rolls.

Arrange rolls on a baking sheet, brush with eggyolk and sprinkle with sesame seeds, flax seeds, caraway seeds, poppy seeds or salt. Put the baking sheet in a lukewarm oven and leave the rolls to rise again for an hour, then bake them at 170°C, around 15-20 minutes.

Source: Sitnoseckano.blogspot.com

Macedonian dinner rolls (Kiflichki)

Balkan wine festivals

B&H

• Wine Fest in Sarajevo

Bulgaria

• Vinaria in Plovdiv

Croatia

• Wine Gourmet Festival in Zagreb
• Wine Festival in Hvar
  

Macedonia

• Vinoskop in Skopje
• Tikveski Grozdober in Kavadarci

Romania

• Romanian Wine Festival in Bucharest
  

Serbia

• In vino festival in Belgrade
• Vinovdan in Krusevac
  

Slovenia

• Slovenian Wine Festival in Ljubljana

Balkan wine festivals

Main dish of mixed vegetables

Ingredients:

• 2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc)
• 1/2 cup oil, divided
• 1 cup chopped onion
• 1 cup peeled chopped tomatoes
• 1 tbsp chopped parsley
• salt and pepper

After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Sauté vegetables in half of the oil and remove them from the frying pan. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.

Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish. Serves for 4 people

Published in: The Best of Albanian Cooking by Klementina and R. John Hysa

Main dish of mixed vegetables