Beyond Rakia – Bulgarian Drinks: From Boza to Herbal Teas
When most people think of Bulgarian beverages, the fiery fruit brandy rakia is often the first to come to mind. And while rakia indeed plays a central role in social and cultural rituals — from weddings to Sunday lunches — Bulgaria’s liquid traditions extend far beyond this spirited icon. Across villages and cities alike, Bulgarians enjoy a range of unique drinks that reflect the country’s rich agricultural heritage, diverse geography, and deeply rooted folk wisdom. From fermented grains to wild mountain herbs, these lesser-known beverages are just as deserving of attention.
Boza: A Sweet and Tangy Tradition
Thick, malty, and slightly tangy, boza is a fermented grain drink that has been a staple of Balkan breakfasts for centuries. Made from millet, wheat, or barley flour and fermented with natural yeasts, boza has a low alcohol content (usually under 1%) and a distinct, mildly sweet taste.
In Bulgaria, boza is typically enjoyed cold alongside banitsa, a flaky cheese pastry, making it a nostalgic favorite for many locals. Though its thick texture can surprise the uninitiated, boza is cherished for its nutritional value, containing B vitamins, iron, and lactic acid bacteria. In the cooler months, it’s especially comforting — a slow-sipped memory of times gone by.
Ayran: Summer’s Salty Companion
When the summer sun blazes across Bulgaria’s plains and hills, locals reach for a glass of ayran. This simple yet satisfying drink is made from yogurt, water, and a pinch of salt — blended into a refreshing, slightly tangy beverage that cools the body and aids digestion.
Bulgaria’s love affair with yogurt is well-known, and ayran is one of its purest expressions. Served chilled in cafes, restaurants, and homes, it pairs perfectly with grilled meats, spicy dishes, or simply a midday rest in the shade. Rich in probiotics and hydration, ayran is the natural antidote to scorching August days.
Mursalski Tea: The Mountain Elixir
High in the Rhodope Mountains grows a rare and precious herb: Sideritis scardica, better known as Mursalski chai or Mursal tea. This silvery-green plant has been used for centuries in Bulgarian folk medicine, prized for its wide range of health benefits — from boosting immunity to supporting respiratory health and reducing inflammation.
Harvested by hand from rocky cliffsides, the tea is made by steeping dried stems and flowers in hot water. The resulting infusion has a mild, earthy taste with subtle floral notes and is often consumed without sugar or milk. Mursal tea is rich in antioxidants and essential oils, and in recent years has gained attention from scientists for its potential anti-cancer and anti-aging properties.
What makes Mursalski chai truly special, however, is its cultural significance. Often gifted to guests or brewed during winter gatherings, the tea is a symbol of Bulgaria’s enduring connection to nature and the wisdom of traditional healing.
Savoring Bulgaria’s Liquid Heritage
While rakia may headline the conversation, Bulgaria’s drink culture offers a fascinating range of flavors and functions — from nourishment and hydration to healing and tradition. Whether you’re sipping a thick glass of boza in a Sofia bakery, enjoying ayran under the summer sun, or brewing mountain herbs over a fire in the Rhodopes, these beverages tell the story of a country where the past and present flow together — one glass at a time.
