plums

Prestoj

6 (a) kòlkut smi ìməli pràexme mərməlàt sl’ìvi pistìl
to the extent that we had any. We made marmalade, plums, fruit leather –

9 (VZh) pestìlə tòj ot kvò se prài
[Ah,] fruit leather. What do you make that from?

10 (a) ə če ut slìvi
Well, from plums!

15 (a) ə z’èmət sa slìviti nəsìpvət sә̥ təvɤ̀tə sə nəpɤ̀lvə sə iskəvər’àvə
So you take the plums and pour them out, filling up the kettle, and cook them.

18 (a) nə ugnìštu i vèči nasìpvət slìvite zəpàlət ògən’ə
on the hearth, and then pour in the plums, and light the fire.

23 (a) putklàvə sə slàp ògən slìviti sə pupàrvət
you set the fire low, and the plums steam,

24 (a) i pòčvət da pùštət i t’è sòk sòkə sə kàzvə vəràk
and begin to release juice. They – the juice is called “varak” (juice concentrate).

26 (a) n’èštu kətu sigàšniti siròpi kuìt sà ìma ud vìšni ut slìvi
Something like the syrups there are now from [sour] cherries and plums,

34 (a) tә̥kà də sə sl’ègnət slìviti pòčvə sə bɤ̀rkə
such that the plums settle, you start to stir it.

38 (a) kət stàni slìviti kət stànət nə kàšə sìčkiti ìmə idnì spec’àlnu n’èštu
When the plums get – when all of them get to be mush, there’s a special thing -

39 (a) kətu təgàr mu kàzvət pək ə dərmòn mu kàzvət
they call it a “tagar” (sieve), or they call it “darmon” (big sieve),

40 (a) ə àsəl pu zə slìviti
[made] specifically for plums.

Skrŭt 3

40 (f) bòp papùda sùšini slìvi zàxar nèma kìseli ne kìseli dròbi jàdi
[Just] beans, “papuda”, dried plums. No sugar. Sour or not, crumble [it] and eat!

Stalevo 2

59 (a) əhə̀ žə gu svərɨ̀š i slɨ̀vi slìvi d’èt ìməme təkà ədnò vr’ème
Yes. You’ll cook it, with plums. The plums we have. Like in the old days.

Stikŭl 2

91 (a) ìmət i dᶤìvise slìfki dᶤìvi slìvi ìmət i tè bəjɛ̀
They also have ungrafted plum trees, ungrafted and they also [bear] a lot [of fruit].

102 (KP) a iskàrvate li im kostìlkite
And do you take out the pits?

103 (a) à iskàrvəme hi nə slìfkite gà uzrɛ̀jət hùbəvu um’ɔ̀knət
We take them out of the plums when they are well ripe, [when] they get soft.

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Comments and questions may be addressed to bdlt@berkeley.edu.

Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

by Dr. Radut