The Balkan spring is definitely different from ours. It lacks the subtleties of the Vistula, gradual transition from stage to stage, delicacy of colors, tone diversification and shadow play. Suddenly it explodes with violent heat and an orgy of intense colors. The first “buns” appear in February” (crocuses) lilac and yellow. But when the peaches bloom, apricots and almonds, everything is drowning in pungent pink, giving against a cloudless background, effects of unspeakable beauty of the sapphire sky. At the beginning of April, it is already green at the market stalls. The first spring vegetables are sold - chives, young garlic and onions, lettuce, giant radishes, spinach, lebiod, and even nettle. Nettle soup, cooked exclusively for this, early spring period, it is placed here on the tables for a special purpose: in Bulgaria, it is believed deeply in healing, regenerating properties of this plant after the winter months.
Until you try this new one, known to us only from hearing a dish, Pavlin Dimitrov urged us on strongly, in which house we spent one of April Sundays. Pawlina convinced us, that this soup is very tasty and purifies the blood, but she was clearly impatient with our hesitation and the hesitant gaze at the green contents of the plates. So a bit out of fear of the hostess, a little out of curiosity, we broke the resistance. Here it is, we not only found out about the taste of this soup ourselves, but we even dare to recommend it to everyone to try it out according to the recipe, the implementation of which we had the opportunity to observe.
Sort out three handfuls of young nettle, wash out, chop finely and fry, adding butter and onion, and finally - flour; salt to taste, pour hot water and boil. Before taking it off the heat, add fresh milk. Hard-boil the eggs, break them down into fine particles, Stir in and pepper and chopped parsley. Arrange the portions of eggs on the plates and pour the soup. So it can really get rid of distrust and introduce this "cleansing blood."” soup for the spring menu? Mom's nettle, seems to, not worse than the Bulgarian.
We were also unable to convince ourselves of the young garlic for a long time, whose green bunches were brought to the spring lunch by our co-workers. Gradually though, according to the rule, that you should adapt to all the culinary customs of the country, if you really want to talk about getting to know him, and young garlic began to appear among our purchases. In Poland - unfortunately - one does not see this kind of chives at fairs and in shops, and it is really very tasty and even seems less spicy than the green shoots of a young onion. Moreover, it undoubtedly exceeds it with nutritional and medicinal values; next to vitamins C., A, B1 and PP garlic has significant bactericidal properties, especially important in this climate. Bulgarians use it for all kinds of salads, eggs' panagyurian” (then with yogurt), but most of the time they just eat it "live."”, nibbling on bread with cheese or cold cuts.