Chicken soup
This dish is usually prepared to accompany rice with chicken dish which is traditional Sunday dish in Strumica. The soup is prepared from the chicken bouillon extracted from the boiled chicken meat.
Needed ingredients: 1 piece of white chicken meat, 1 carrot, 1 egg, 1-2 spoon of vinegar, parsley, dried vegetable, salt, noodles
Preparation method:
The chicken meat and the chopped, into cubes, carrots are put into boiling water and cooked until they separate into small pieces. In the water, salt, dried vegetables and noodles for soup are added to taste and boiled for few minutes until noodles soften. Once the noodles are done, add finely chopped parsley in the soup and leave aside for 5 minutes to slightly cool down. In a separate bowl stir the egg and add the vinegar. The mixture is gradually added to the soup.
Fish stew
This tasty stew is part of the Dojran tradition but it can found in the homes and restaurants across Macedonia. The preparation of the fish stew is simple, and the enjoyment is fulfilling.
Needed ingredients: 1 kg. fish (carp, red snapper, perch), 1 onion bulb, 1 lemon, 1 carrot, bit of noodles, bay leaf, salt and dried mixed vegetables, 2 l. of water, 2 spoons of flour, cooking oil.
Preparation method:
Put the fish to boil in a pot and clean them from the bones. Strain the water into another pot and the cleaned fish is added together with the chopped carrot and onion, bay leaf, the dry vegetables mix, salt and noodles. Pan fried sauce is made in a separate pan with oil and flour and it is added in the boiling stew. Together they boil for few minutes. Once the stew is ready, add lemon juice.
Veal stew
Veal stew is one of the favorite dishes that people order in the morning at the restaurants in the Southeastern of Macedonia. This soup is delicious and refreshing and it is considered as one of the healthiest foods that are prepared at home.
Needed ingredients: 300 gr. veal lean, 1 onion, 1 carrot, 1 egg yolk, 2 tablespoons oil, 30 gr. butter, 100 gr. cream, parsley, salt, black pepper.
Preparation method:
The onion is cut into small pieces, salt is added and it is put into pot. In a bowl over low heat the oil with the butter is put and boiled until is gets melted. Cutted meat into cubes is added into the pot along with the butter, salt is added, cup of water is added and it is let to boil covered with a lid over very low heat for about an hour and a half. This mixture is stirred occasionally and water is added if necessary. Once the meat is ready, finely chopped carrots are added and they are boiled together another twenty minutes after which 1.5 to 2 liters of water are added into the mixture. Once the water is boiled it should be boiled for another ten minutes. Veal stew is dragged from the fire and in separate bowl sour cream with egg yolk and little water from the stew are mixed and along with the fine-cut parsley are added into the stew.