stews

Bansko

61 (RSh) a kàži dèka bànsko jàdene ùbavo dèto pràvite tùka
So tell me [about] the nice dishes that you make here in Bansko.

62 (a) emi bàncko jàdenè am nàj ubàvotò e sùi č'ùšč'i sùš'eni
Ah, Bansko food! The best thing is the dry peppers. [They’re] dried,

63 (a) pa zìmno vrɛ̀me navàrimè ta tùrime kòkal ut slanìnata i kɤ̀rvavìcə
in winter we boil [them] up and add bones, pig fat and blood sausage.

78 (a) ta tavà napràimè su̥s fasùle ìame i kapamì
So that’s [what] we do with beans. And stews.

79 (a) bàncka kapamà čùle lè ste
Have you heard of Bansko stew?

80 (RSh) m.hm
Mm hm [yes].

81 (a) bàncka kapamà ot tavà pò ùbuvu nèma
Bansko stew - there’s nothing better!

82 (RSh) ràskaži ràskaži
Tell [me about it], tell [me]!

83 (a) tavà e
[Well,] it’s …

84 (RSh) kà ja pràite
How do you make it?

85 (a) kàžel' i čekàn' i dròbine
… cabbage, and beets, and chunks of meat.

87 (a) ta d nè e fnògu č'ìsalu gu tùrime màlku da iš'č'ìsne
And for it not to be very sour, we put it to soak a bit

88 (a) da nè e fnògu č'ìsalu i tùrime vèč'e dròpka dròpka
to take the sourness away, and then we put in chunks of meat, "drobka" –

89 (a) č'e kažùvam jà staruvrɛ̀mcku
I’ll use the old-time word for it –

90 (GK) dròpkata
[You put in] meat chunks?

91 (RSh) takà takà tùk
Right, yes –

92 (a) dròpka kɤ̀rvavìca kòkal krèš'č'e mèsu
Meat chunks, blood sausage, a bone, lean meat –

93 (a) aku ìma i mèsu i mèsu tùrime
and if there’s [other] meat we put [that] meat in too

95 (a) òšč'e pò ubào e ta go zapečàtime
[to make it] even more tasty. And then we seal it up.

99 (a) ta tùri ə tùrime takà več'e tùra udòlu nàj naprɛ̀di
And then you put – we put – On the bottom first of all you put

100 (a) ud rasòlu pa pòsle kaverdì kaverdìsan urìs ìma
some sauerkraut. Then fri- there’s rice [that’s been] fried up,

102 (a) sus enà glàva krumìt i urìs i màs
with a whole onion – rice, and lard.

104 (a) ta ta gu kavardìsam ta tùra nàpraa lòtka takà tèndžuràtḁ
And then I fry it, and I put – I make a space like this [in] the pan

105 (a) ta tùra urìz f stredàtḁ udgòre tùra slanìnata
and put the rice in the middle. Then on top [of that], I put the pig fat,

106 (a) kɤ̀rvavìcata mesòtu i pòsle udgòre rasòlu
the blood sausage, the meat – and finally on top, the sauerkraut.

108 (a) i vòd i tùrime i vòda
And water – we also add water.

110 (a) i vòda se tùra ma màlko ə ə ko tùram udgòre
You add water too, but just a little. Then on top I put

111 (a) dvòen' v'èsnik' ta go prìfpaa takà ud nètre tèndžuràta
a double layer of paper and it all gets stuffed inside the pan.

112 (a) ɛdnàš se plèskaše s testò ma bɛ̀še lòšu̥
At one time they used dough as a seal, but that was bad.

113 (a) naplèskame tèndžuràta s testò da
[When] we seal the pan with dough, it …

115 (a) nè e zapečàtena
… isn’t [properly] sealed.

119 (a) prɤstɛ̀na tèndžura ta prìfpaa to vèč'e turìla sam
An earthenware pot. So, [it all] settles. I’ve already put in

120 (a) i vòda i sìčko i zabɛ̀la kòlkutu ìskam da tùra
water and everything, as much thickening as I need to put].

121 (a) pa vrì kat tùrime f pèčkata zadùš'enu da vrì
And then it cooks. We put it in the stove, layered well, to cook.

122 (a) ta vrì da ì zavrìm za trì č'àsa gutòva ɛ
And it boils – we boil it [all] for three hours, and it's ready.

123 (a) i sètne katò a izvàdime kugàtu ìskame vèč'e da a sipùvame
And then when we take it out, when we’re ready to serve it,

124 (a) ùveda mezètata što sàm turìla f stredàta fof čenìja
I bring in the appetizers that I’ve put in the middle of the plate.

125 (a) i tavà razbɤ̀rkam sas ednà golɛ̀ma lažìca dɤ̀rvena
And I stir [it up] with a big wooden spoon.

126 (a) razbɤ̀rkam orìzu da stàne na sɛ̀kade da se karaštìsḁ
I stir up the rice so that it is all mixed in throughout.

128 (a) i se sipùva f čenìi pò ùbavo ne mòže ot tavà
And you dish it into [people’s] plates. Nothing better than that!

250 (a) emì napràvea na kùpea maž'ètu mèsu naprài se zgòtvi se
So people made – men bought meat, we'd make – we'd cook

251 (a) jaxnìjə ә sùpa kapamà na pɤ̀rvu mɛ̀stu e kapamà
casseroles, or soup, or stew. At the top of the list was stew.

253 (a) na kòleda i na velìgden sɛ̀gda s'a napràve kapamà
At Christmas and at Easter people always make the stew.

255 (a) kapamà kat gu napràime i i drùgo vèč'e jaxnìja sùpa i
When we make the stew [there’s] also other [things] – casserole, soup, and

256 (a) i mezètta ut kapamàta i vìnu i rɤč'ìja è takà
and appetizers alongside the stew. And wine, and brandy, and all that.

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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