BBQ Bulgarian tomato soup
Bulgarian people quite often do their cooking outside in what is referred to as a summer kitchen. Ovens are not usually available so the Bulgarian people tend to cook on top of a pechka, (like a small arga).
If you are interested in traditional preserving in jars, I will be adding information when I get a chance, with photos. Roasted peppers will be the first one. Email me at firstname.lastname@example.org if you are interested in traditional Bulgarian things in general, and especially if you have something to contribute, I am most happy to add it to the site for everyone to share.
1 and a half kilos of ripe tomatoes cut into quarters
350g onions cut into wedges
4 garlic cloves
3 or 4 fresh rosemary sprigs
3 large red peppers quartered and de-seeded
5 tablespoons sunflower oil
400 ml of heated vegetable stock
1 tablespoon red wine vinegar
A pinch of something spicy if you fancy
Get the BBQ going to a heat you would normally cook sausages etc on.
Put the tomatoes, garlic, onions, peppers and rosemary into a roasting tin, or something like.
Sprinkle the oil over the top and loosely cover with some tin foil or a lid of some sort.
After about 30 mins-hour they will start to char and become softer, at this point, decant and blend, leaving the mixture a little lumpy.
Put into a pan with the stock, vinegar and any spicy additive you fancy, and warm through.
This is a traditional recipe from the heart of Bulgaria
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