Bulgarian Nut Cake (Agness): A Nutty and Sweet Delight

Indulge in the sweet and nutty flavors of our Bulgarian Nut Cake, known as Agness. Made with a blend of egg whites, confectioners' sugar, and walnuts, this cake is topped with a silky egg yolk glaze. It's a dessert that promises a delightful taste in every bite!

Introduction

Experience the heartwarming comfort of Bulgarian home cooking with our Cabbage Soup recipe, locally known as Zeleva Chorba. This nourishing bowl is filled with an assortment of fresh vegetables, aromatic spices, and vegetable bouillon cubes for an added burst of flavor.

Ingredients

• 1 medium cabbage head, chopped
• 6 medium carrots, chopped
• 1 small celery root with stalks and leaves, chopped
• 6 cloves garlic, minced
• 3 onions, chopped
• 6 sweet red or green peppers, chopped and seeded
• 2 lbs tomatoes
• Pinch of salt
• 1 tsp of sugar
• 2 tbsp oil
• 1/3 cup crumbs or Vegeta
• 4 vegetable bouillon cubes

Instructions

Step 1: Prepare the Tomatoes

1. Boil the whole tomatoes in water until their skins begin to split. Set aside to cool.

Step 2: Boil the Carrots

1. Chop the carrots into small pieces and boil them in about 1 liter of water for 10 minutes.

Step 3: Prepare the Vegetable Mixture

1. Add the garlic, onions, peppers, peeled celery, and chopped cabbage to the pot of boiled carrots.
2. Peel and chop the cooled tomatoes and add them to the mixture.

Step 4: Final Touches

1. Add the oil, Vegeta, bouillon cubes, sugar, and enough water to cover the vegetables.
2. Bring to a boil, then simmer loosely covered for a couple of hours or until the vegetables are fully cooked.

Conclusion

Your Cabbage Soup (Zeleva Chorba) is ready to serve! Enjoy this comforting bowl of goodness.

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