The first festival of the so-called the Gornoryahovo pot takes place in the town of the same name. This is not a clay vessel, but a dish made of beef tendons, and together with the Gorno-Oryahov sujuk, it is among the preserved culinary emblems of the settlement, BNR reports.
Reenactments, parades with folk costumes, folklore concerts and 100 pots of beef tendons prepared by master chefs will be held until Sunday near the summer theater in Gorna Oryahovitsa. How is a Gornoryahov pot made and who did the people of Gornoryahov meet with this culinary masterpiece?
“Let’s eat, let’s stomp” is the motto of the second festival day in the first edition of the feast of the Gornoryahovo pot. The festival aims to preserve, popularize and pass on the authentic recipes and traditions in preparing the local dish of beef tendons, says the Municipality of Gorna Oryahovitsa, organizer of the culinary festival.
Traditionally, the Gornoryahov pot was prepared during the winter months in a clay pot, adding vegetables and red wine from the Gornoryahov cellars, and the lid was tightly sealed with dough, says master chef Ivaylo Ivanov, who prepares the dish for the holiday together with the master chef Tsarina Tsaneva.
“Gornoryakhov pot is prepared from beef tendons. History remembers that when they deboned the animal, the waste from the beef tendons was thrown away. The poor people collected it and turned it into this culinary masterpiece. We will be very happy to demonstrate and cook for you Gornoryakhovo pot,” says Ivanov.
The Gornooryakhov pot has been around since the Renaissance, has been established over time and has become one of the emblems of the city, and from a dish for the poor it has become the feast with which the people of Gornooryakhov have welcomed the great over the years.
“The Gornooryakhov pot is known throughout Bulgaria. For its modest 150 years, Tsar Boris the Third was welcomed with it. Even Todor Zhivkov was a fan of the Gornooryakhov pot,” the chef also points out.
On Sunday morning, visitors to the first festival of the Gorna Oryahovitsa pot will be able to try dishes from the region, prepared by the best chefs from the community centers in the municipality of Gorna Oryahovitsa.
The master chef Stanimir Radichev will make a variation of the Gornoryahov pot with a different soup: “The Gornoryahov pot is mainly made from beef tendons, but there are also recipes with beef tails. We will make soup from beef tails. We will add root vegetables, which are also used in the top walnut pot. We will add a bite of dried red peppers, leeks and cheese to the soup. We will cook a small pot of 230 liters, so there will be 500-600 people to try.”
In its first edition, the festival of the Gornoryahovo pot welcomes over 400 performers who delight with their songs and dances. Culinary games, various household corners and craft workshops attract with their authentic works. There is a “Walk in the past” with a review of traditional Bulgarian costumes, and the horotropanka around the pot started already on the first Friday festival evening.
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