Danube Spice Mix

A light, aromatic bouquet of herbs and spices, perfect for fish and chicken recipes, vegetables and eggs. The balance of flavors and aromas enriches every recipe and adds finesse to every dish. Each soup acquires a characteristic North Bulgarian taste, each velouté becomes a culinary masterpiece. Transform the humble chicken and rice dish into a special meal with a spoonful or two of Danube Spice mix.


Ingredients: tarragon, parsley, basil, mustard seeds*, dill seeds.

*allergen information: contains mustard

Net weight: 25 g

    The Danube Plain cuisine

    The cuisine of the Danube Plain is rich and versatile and quite different from the cuisines of other Bulgarian regions. Due to the many rivers, starting from the Balkans and reaching the Danube, fish was abundant (mainly catfish and barbel) and was often used in the local people’s menu. Danube fish soup and the spicier and thicker salamurika have become iconic for these lands. Cabbage and vine leaves rolls and stuffed peppers are also an integral part of the menu of Northern Bulgaria.

    Traditionally, new products and recipes from Istanbul and Europe arrived here first. Therefore, there were a lot of vegetables and especially peppers in the dishes of the region. In the 19th century fine pastries were also brought here under the influence of Vienna.

    Make a fish soup with our Danube spice mix and you’ll find out what we’re talking about.

    Danube fish soup

    • 1.5 kg fish (we used catfish)
    • 400 g tomatoes
    • 3 tbsp. Danube spice mix
    • 2 peppers
    • 3 carrots
    • 2 potatoes
    • 1 onion
    • lemon
    • oil
    • salt and black pepper
    • parsley
    • chili flakes (optional)
    1. Finely chop onion, carrots, peppers, potatoes and parsley.
    1. Season the fish with salt and lemon juice.
    2. In a deep pot, heat 4-5 liters of water with 2 tbsp. salt. Add the fish in the hot water and cook for 10 minutes after boiling.
    3. Take out the fish and let it cool.
    4. Strain the stock and return it to the pot. Add the chopped onion, carrots, peppers and potatoes and boil for 15 minutes or till they are soft.
    5. Add tomatoes and cook for 5-10 minutes.
    6. Debone the fish and return it to the pot.
    7. Add 3 tbsp. Danube Spice mix, some salt and black pepper and optionally some chili flakes.
    8. Wait till it boils again and remove from heat.
    9. Serve sprinkled with finely chopped parsley and some lemon juice.

    Chicken with rice

    • whole chicken (about 1.5 kg)
    • 2 tbsp. Danube spice mix
    • 2 onions
    • 5-6 garlic cloves
    • 3 carrots
    • 1 tbsp. black peppercorns
    • 350 g rice
    • oil
    • salt and black pepper
    1. Cut a chicken into portions.
    2. Coarsely chop one onion and one carrot.
    3. Cut the second onion and two carrots into small cubes.
    4. Peel the garlic.
    5. Wash the rice well.
    1. Place the chicken in a deep pot with enough water and when it boils skim the foam.
    2. Add the coarsely chop onion and carrot, garlic cloves and some black peppercorns and simmer for about 40 minutes.
    3. In a pan, heat 6 tbsp. of oil at medium heat and sweat the finely chopped onion and carrots with some salt for 6-7 minutes.
    4. Add rice to the pan. Stir well and cook for 2-3 minutes till it gets crystal clear.
    5. Pour the rice mixture in a baking tray and spread evenly. In it add the boiled chicken pieces.
    6. Pour about 1 l of the chicken stock (if it is less add water).
    7. Add 2 tbsp. Danube Spice Mix.
    8. Bake in a preheated at 180°C oven for about 25 minutes till the rice absorbs the liquid.

    Mushroom soup

    • 300 g mushroom
    • 2 tsp. Danube spice mix
    • 150 ml cream
    • 1 onion
    • 3-4 garlic cloves
    • 100 g butter
    • 2 tbsp. flour
    • 1 l stock/water
    • lemon
    • salt and black pepper
    1. Finely chop mushrooms, onion and garlic.
    1. Cook the mushrooms in a dry pan heated to high temperature until golden brown. Stir from time to time so they don't burn.
    2. Add half the butter and cook for 3-4 minutes after it has melted completely.
    3. Transfer the mushrooms to a plate and add the remaining butter to the pan.
    4. Add the onion and cook with some salt for about 10 minutes over medium heat.
    5. Add the garlic and cook for 1-2 minutes.
    6. Add the flour, mix well and cook for 3-4 minutes or until golden before pouring the cream.
    7. Pour the water/stock and mix well to avoid lumps.
    8. Return the mushrooms to the pan.
    9. Add 2 tsp. Danube spice mix and cook for 30-40 minutes on a low temperature - until the soup thickens.
    10. Season with black pepper and lemon before serving (optional).
    • Download recipes (pdf)