Salade chopska

La salade chopska (bulgare, serbe : шопска салата) est consommée en Europe orientale et centrale et notamment en Bulgarie, Serbie et Macédoine du Nord.

Salade chopska.

Elle est préparée à partir de tomates, concombres, poivrons, oignons, et parsemée d'une variété de fromage frais en saumure, souvent élaboré à partir de laits mélangés, le sirene (ou siréné). Sa texture est proche de celle de la feta grecque.

Elle est généralement servie en entrée avec un verre de rakia. Son nom vient des Chopes (ou Torlatsi), nom des habitants de la région de Sofia.

Origine

Bien que le nom à proprement parler vienne des Shopi, paysans vivant aux confins de la Bulgarie, de la Serbie et de la Macédoine du Nord, le plat lui-même est d'invention plus récente : il aurait été créé vers 1955 dans la petite station balnéaire de Saints Constantin et Hélène (anciennement Druzhba), près de Varna[1] La recette, créée avec cinq ou six autres et dont elle est la seule encore pratiquée, faisait partie d'un plan visant à encourager le tourisme dans la région[2]^,[3] Les chefs employés par Balkantourist inventèrent plusieurs salades à consonance ethnico-historique (dobrujienne, thrace, macédonienne). Seule la chopska rentra réellement dans les mœurs, jusqu'à être formellement adoptée comme plat national durant les années 1970 et 1980[4]^,[5].

Notes et références

(bg) « Шопската салата била "изобретена" от "Балкантурист" през 1955 г., твърди експерт », sur www.dnevnik.bg (consulté le 29 avril 2019).
Raymond Detrez, Historical Dictionary of Bulgaria, 3^e éd., 2015 (ISBN 978-1-4422-4179-4), p. 451.
That Salad was created by professional chefs from "Balkanturist" in 1956 at the restaurant Chernomorets in the then resort Druzhba, now Saint Konstantnin and Elena near Varna, Bulgaria. For the first time the salad recipe appeared in 1956 in a Book of the hostess of P. Cholcheva and Al. Ruseva and it contained all the components of today Shopska except the cheese. In the following years, there were undergoing series of modifications to the recipe - in 1970 in the book Recipe for cooking and confectionery were given four options for Shopska salad - with onion and cheese; without onion and cheese; with roasted peppers and cheese; not sweet, but with chili pepper and cheese. In the early 1970s, roasted peppers and grated cheese were imposed as a mandatory components. Initially the salad was served only in restaurants of "Balkanturist" and later it became popular in the home kitchens in the country. It became a national culinary symbol in Bulgaria during the 1970s and 1980s. For more see: Albena Shkodrova, Socialist gourmet, Janet 45, Sofia, 2014, (ISBN 9786191860906), p. 260-261.
в-к "Монитор", Шопската салата забъркана в „Балкантурист”, Паулина Йоргова, 21.03.2012.
Шкодрова, Албена: Соц гурме. Куриозната история на кухнята в НРБ, София, изд. Жанет 45, 2014 г., с.260.

Annexes

Lien externe

« Salade Chopska », cuisine.journaldesfemmes.fr (consulté le 29 avril 2019).

Portail de la Bulgarie
Portail de la Serbie et du peuple serbe
Portail de la Macédoine du Nord
Alimentation et gastronomie

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[1] (bg) « Шопската салата била "изобретена" от "Балкантурист" през 1955 г., твърди експерт », sur www.dnevnik.bg (consulté le 29 avril 2019).

[2] Raymond Detrez, Historical Dictionary of Bulgaria, 3^e éd., 2015 (ISBN 978-1-4422-4179-4), p. 451.

[3] That Salad was created by professional chefs from "Balkanturist" in 1956 at the restaurant Chernomorets in the then resort Druzhba, now Saint Konstantnin and Elena near Varna, Bulgaria. For the first time the salad recipe appeared in 1956 in a Book of the hostess of P. Cholcheva and Al. Ruseva and it contained all the components of today Shopska except the cheese. In the following years, there were undergoing series of modifications to the recipe - in 1970 in the book Recipe for cooking and confectionery were given four options for Shopska salad - with onion and cheese; without onion and cheese; with roasted peppers and cheese; not sweet, but with chili pepper and cheese. In the early 1970s, roasted peppers and grated cheese were imposed as a mandatory components. Initially the salad was served only in restaurants of "Balkanturist" and later it became popular in the home kitchens in the country. It became a national culinary symbol in Bulgaria during the 1970s and 1980s. For more see: Albena Shkodrova, Socialist gourmet, Janet 45, Sofia, 2014, (ISBN 9786191860906), p. 260-261.

[4] в-к "Монитор", Шопската салата забъркана в „Балкантурист”, Паулина Йоргова, 21.03.2012.

[5] Шкодрова, Албена: Соц гурме. Куриозната история на кухнята в НРБ, София, изд. Жанет 45, 2014 г., с.260.