Serbian Potato Salad

The Serbian recipe for Potato Salad is very similar with the Bulgarian Potato Salad; the two extra ingredients are half a shredded cabbage and one clove of finely chopped.

Here are all the ingredients:

  • 6 to 8 medium boiled potatoes – either sliced or cut in cubes
  • 1 medium sliced onion
  • 1/2 cabbage (shredded)
  • 1 clove of garlic finely chopped
  • 1/2 cups finely chopped fresh dill (optional)
  • salt, oil and vinegar to taste

You mix everything together and serve.


Bulgarian Potato Salad

Most of the Eastern European potato salads don’t include mayonnaise, instead we use a dressing made with oil and vinegar. I will present few different potato salads; I thought I would start with the Bulgarian recipe since this is pretty basic. By adding different ingredients to this you will be get different recipes, specific to other countries – soon to be posted are the Serbian Potato Salad and the Romanian Potato Salad.

Each of these dishes can be served by themselves or as a side dish. They are simply delicious. Enjoy!


  • 6 to 8 medium boiled potatoes – either sliced or cut in cubes
  • 1 medium sliced onion
  • 1/2 cups finely chopped fresh dill
  • salt, oil and vinegar to taste

You mix everything together and serve.



Spinach Dish (Spanac)

This is one of my favorite recipes as it’s very easy to make (less than 30 minutes) and it can be used either as a side dish or as a dish of its own.

Usually I prefer to eat it with fries and a fried egg.


  • 2.5 lbs fresh spinach
  • 3 cups milk
  • 3 tablespoons flour
  • Salt & Pepper to taste
  • 2-3 minced garlic cloves


You start by boiling water – add the spinach and let it there for no more than 2-3 minutes. Drain the spinach and let it cool for few minutes.

In the meantime, you take a pot and heat 5-6 tablespoons of oil; add the flour and stir the mixture. Once the oil incorporates the flour you add the salt, pepper, milk and keep stirring over heat until it gets to be the same consistency as gravy. You chop and add the spinach along with the minced garlic; you keep stirring over heat for 2-3 more minutes until everything is incorporated.


Rice Stuffed Cabbage

Since this is the lent season I thought I would post an old-time Eastern European classic meat recipe, without meat – Rice Stuffed Cabbage.


  • 1 large sour cabbage (if you don’t have sour cabbage you can buy a regular cabbage, freeze it for 24 h and then let it at room temperature to unfreeze; another option is to boil the leaves so that they can be easily wrapped)
  • 1 large onion
  • Half a celery bunch
  • 2 cups tomato paste
  • 1 cup tomato sauce
  • 3 cups rice
  • 1 cup mushrooms
  • 1 TSP salt
  • 1 TSP pepper
  • 4TBS oil
  • (Optional: raisins, grated carrots)


  • Chop the onion and celery
  • Heat a pan, add the 4 TBS oil and cook the onions, celery and mushrooms until the onions turn golden
  • Add salt, pepper, rice, 1 cup of tomato paste, 1 cup tomato sauce and cook for 5-7 minutes
  • Let it cool for about 20 minutes while you are preparing the cabbage

  • The cabbage leaves need to be a little larger than your palm so if needed cut and stack them. You can also remove the thick stem so that the leaves are flat. Any cutting leftovers you can place on the bottom of the pot you will use to cook the rolls. You can either cook the rolls in the oven or on top of the stove.
  • Add 1 cup of tomato paste on top of the cabbage leaves leftovers
  • Start rolling the cabbage; usually I use one large TBS of mixture for each leaf. The composition should be enough for about 30 rolls but it depends on how big you end up wrapping the roll.

  • To create the roll you place the mixture at one end of the roll, cover the bottom side, roll it and tuck the top side in. Another rolling technique is to place the mixture in the middle of the leaf, roll it and tuck in both ends. Don’t roll the cabbage to tight as the rice will expand during cooking.
  • Place rolls closely together standing up in the pan
  • If you have any leftover leaves you can use to cover the rolls
  • Cover with water and boil or bake at medium heat since you won’t be able to stir the rolls. From time to time you can shake the pot to make sure the cabbage will not stick to the bottom.

  • Rice stuffed cabbage rolls take longer to cook than the meat stuffed cabbage rolls, usually I take one out when it looks cooked to test and make sure the rice is fully cooked in the middle

Serve Warm! ENJOY!

Here is also an image of Stuffed Grape Leaves – this stuffing mixture includes meat.