Tarator

In the Balkans, it is a cold soup (or a liquid salad), popular in the summer. It is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.

Tripe soup

In Bulgaria, a whole pork, beef or lamb tripe is boiled for few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground red paprika which is briefly fried, and often small quantity of milk is added. Traditionally, the soup is served with mashed garlic in vinegar and hot red pepper.

Rakia

Bulgaria cites an old piece of pottery from the 14th century in which the word rakinja is inscribed.During an archaeological study, Bulgarian archaeologists discovered an 11th-century fragment of a distillation vessel used for the production of rakiya.