Sopsky

From: Sirena

On Nov 3, 2007

Super easy, very tasty salad! My guests loved it and everyone asked for the recipe. I only added a little salt and pepper to season. The fresh feta cheese made the salad moist, soft, and very tasty. There is no need to add oil or mayonaise to this salad - it's perfect as is!

From: ladypit

On May 3, 2007

I wouldn't normally think that simply adding feta would give this such a nice taste but it really did. I used all green peppers (because the colored ones were horrifically expensive) and fat free feta. A really summery tasting salad that was more filling than I would have expected. One we'll repeat. Thanks.

From: okiedude

On Jul 22, 2005

In my Eastern European history class this past semester we had an Eastern European cooking day. I made some Šopsky for the class. Everyone who tried it loved it and it really did not last very long at all. I added the vinegar and sugar dressing to it and I think it was a nice touch. My teacher asked me where I found the recipe and I told her. She is from Bulgaria. She lived there most of her life and is now teaching here in Oklahoma. She told me that this salad comes from a region in Southern Bulgaria (so in Bulgarian the name would like this: Шопски. That would explain why it has such a greek feel to it, because Bulgaria's southern border is with Greece and Macedonia. She also told me that next time I should get Bulgarian Feta cheese. She said that it does not have the strong smell like normal feta cheese. A little place in there in Norman imports the cheese, so I do not think it would be to hard to find some wherever you may be. Thanks for putting the recipe up here. Like I said, everyone loved it.

From: Joje in Oklahoma City, OK, United States

On Sep 11, 2007

I like this salad because it is tasty, simple to make, and calls for few ingredients. I wasn't familiar with it, however, until my husband and I recently spent 4 weeks in the Czech Republic. Now we have it for lunch about 6 times a week. Several of the Sopsky salads that were served to us in the C.R. came with a small amount of what tasted like a vinegar/sugar solution in the the bottom of their bowls. I liked this addition, so I have added it to my Sopsky salads. Put some granulated sugar into a small bowl, or use a sugar subsitute such as Splenda. Then I add a small amount of white vinegar. Stir until the sugar is dissolved. I generally use only one half of a green pepper (chopped), 2 Roma tomatoes (chopped)and 1/2 to 1/3 of a cucumber (partly skinned & chopped)for the two of us, putting them into the vinegar/sugar solution as they are cut up. Adding a small amount of water (not too much)to cut the acid of the vinegar and the sweetness of the sugar is optional. Depends upon whether you like the tart-sweetness of the vinegar/sugar solution. When I serve the salad, I crumble Feta cheese over the top of the vegetables and spoon the vinegar/sugar solution over them. Joje