A newsmaker you should know: Angel Roy lends her expertise to nonprofit's soup sale
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Angel Roy, from Squirrel Hill, prepares soup for sale during the 2009 Bulgarian Macedonian National Education and Cultural Center's Soup Sega sale Saturday.
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Angel Roy said autumn in Pittsburgh means Steelers football, cooler temperatures and -- in her experience -- a hankering for soup.
"This is soup weather," said Ms. Roy, a self-taught cook.
And around the Bulgarian Macedonian National Educational and Cultural Center, she's one of the experts when it comes to soup. Since the inception of the West Homestead nonprofit's Soup Sega sales 12 years ago, she's helped organize the popular fundraising effort.
"We get people from all over Pittsburgh and have regular customers we see every year," said Ms. Roy, 45, of Squirrel Hill. "It's all grass-roots and word of mouth."
Saturday was the kickoff of this year's weekly sale of all natural soups, stews and Bulgarian delicacies, made from traditional Bulgarian recipes. She said the menu caters to a wide spectrum of customers -- with options for vegetarians, and those requiring gluten-free or low-sodium meals.
Not sure if you're ready to try the traditional Bulgarian specialties such as hearty gyuvech (beef stew with cabbage, okra, beans and potatoes that is baked in a clay pan), pulneni chushki (stuffed peppers) and savory banitza (cheese strudel)?
Don't worry, there's something for people with more traditional taste buds.
"Many of the soups on the menu are almost universal," she said, reciting a list of offerings including cream of potato, lentil and chicken with dumplings.
But even those old comfort food favorites have a Bulgarian flair, Ms. Roy said, explaining that some of those recipes incorporate ingredients such as dill -- which is intrinsic to many Bulgarian recipes.
"We also use mint in the bean soup," she said. "It sounds off, but it's a great taste."
Her palette was developed while growing up in a family that savored home-cooked meals and forgoing the traditional for new tastes. Her mother, she remembers, prepared rabbit for Thanksgiving on several occasions.
"She always made sure we were always trying something new," Ms. Roy said.
What she's learned about cooking -- soup and beyond -- has all been a "learn by doing" process.
First Published September 16, 2010 6:01 am
