Bulgarian soups are a real flavor firework.
They are prepared from a variety of products.
Therefore, everyone can find a dish for himself and enjoy the taste.
Meet Bulgarian soup?
Bulgarian soup - general principles of cooking
Bulgarian soups can be cooked both in meat broth and in water. There are a lot of cold cold dishes based on kvass, dairy products, tomato juice and other beverages.
What are the main cooked soups:
• beans, lentils;
• tomatoes;
• Bulgarian pepper;
• carrots, onions;
• pasta;
• various roots.
Potatoes are also used in some dishes, but not as often as we do. Soups are cooked in the usual way or with dressings. Sometimes subjected to languishing in the oven. Always add spices and herbs to dishes. A frequent ingredient is hot pepper.
Recipe 1: Bulgarian “Tarator” soup with kefir
The recipe of the famous Bulgarian soup on kefir. Something like our okroshka, but cooks even faster and easier. Instead of kefir can be similarly used yogurt or any other dairy product without additives. The number of products for two servings.
Ingredients
• 500 ml of kefir;
• salt and pepper;
• 2 cloves of garlic;
• 2 fresh cucumbers;
• 100 ml of water;
• 5 walnuts;
• 1 bunch of dill;
• a couple of parsley sprigs.
Cooking
1. Wash the cucumbers, remove the tips and rub on a medium grater. You can just chop the knife. We shift in the tureen.
2. Clean the garlic cloves, chop and send to the cucumbers.
3. Add to them the chopped dill.
4. Then chopped walnuts, which can be slightly dried on a hot frying pan to improve the taste and flavor.
5. Connect the kefir with water, salt, pepper, stir thoroughly, you can whisk.
6. Pour to the vegetables and lay the soup in plates. We decorate with parsley sprigs.
Recipe 2: Bulgarian Bob Chorba Soup with Beans and Bacon
Recipe hot Bulgarian soup, which will need white beans. But similarly, you can take any other kind. Bacon soup, which is then often replaced with ribs, chicken, ham.
Ingredients
• 1 cup of dry beans;
• 1 onion;
• 1 tsp. paprika;
• 1-2 chillies;
• 150 grams of bacon;
• 2 red bell peppers;
• 2 tomatoes;
• 1 carrot;
• 4 mint leaves;
• salt and pepper;
• 1.5 liters of broth (water).
Cooking
1. On the eve of cold water to soak the beans. Liquids do not regret. Then boil almost until cooked, but make sure that the grain is not burst.
2. Cut the bacon into strips or cubes, send them to the frying pan and fry.
3. Add to it a shredded carrot and chopped onion, fry together for three minutes.
4. Free the Bulgarian pepper chips from the seeds, cut them into cubes and send them to the rest of the vegetables. You can immediately add and chopped chili pods.
5. After another two minutes, put tomatoes and skin-rubbed skin. Simmer another two minutes.
6. Drain the broth from the beans and add the broth from the recipe.
7. Shift the vegetables with bacon from the pan.
8. Dish need salt, add paprika and bring to a boil. Then remove the fire and boil for about a quarter of an hour with a very weak boil.
9. Bulgarian soup is seasoned with mint leaves, but you can add parsley, cilantro, dill, green onions.
Recipe 3: Bulgarian soup with chicken and lemon “Pile”
Variant of very hearty Bulgarian soup with homemade taste. Lemon and raw egg make it unusual. Vermicelli is used small - cobweb. If you take pasta larger, then they need to throw a little earlier.
Ingredients
• 400 grams of chicken;
• 300 grams of potatoes;
• 1 egg;
• 1 carrot;
• 70 grams of noodles;
• 1.5 tablespoons of lemon juice;
• onion head;
• spices;
• greenery;
• 1.5 liters of water;
• 2 tablespoons of cream (kefir, yogurt).
Cooking
1. Clean the onion, carrot and throw into the pan, lay the washed chicken and pour in water. Put stew until ready. Then we filter, throw out the onions, and cut the chicken and carrot into pieces. 2. Put the pot with the broth back on the stove, salt the future soup.
3. Peel potatoes, cut into cubes and cook almost until tender. Add the previously taken chicken and the carrot.
4. Beat the egg with a whisk with cream and lemon juice, put into the soup. Intensive stir.
5. Add vermicelli, greens, give boil and immediately turn off.
Recipe 4: Bulgarian soup with kvass and beef
Recipe rich soup with the addition of kvass. In this dish is a drink made from wheat bran. But more and more often it is replaced by traditional kvass, which is not prohibited.
Ingredients
• 500 grams of beef;
• 2 potatoes;
• 300 ml kvass;
• 20 green bean pods;
• 1 carrot;
• 1-2 pieces of onion;
• 1 bunch of dill;
• salt and red pepper;
• 300 grams of white cabbage;
• 2 tomatoes;
• parsley root.
Cooking
1. Wash the beef, pour water and cook the broth for about two hours. Time may take a little more, depending on the type and youth of meat.
2. Cut a carrot, parsley root, can be added, and you can add celery, cook in broth for ten minutes.
3. Cut into cubes of onion and send to the pan.
4. Put the chopped potatoes, cook until half cooked.
5. Add the bean pods. They need to be well washed and cut into pieces of four centimeters.
6. After five minutes salt the soup, add the slaw.
7. After another two minutes, throw sliced tomatoes and cook the soup until all vegetables are cooked.
8. To keep the pieces from losing their shape, do not let the dish boil actively.
9. Separately boil kvass.
10. At the end, we fill with dill, red pepper, add boiled kvass and immediately turn off. Served with sour cream soup.
Recipe 5: Bulgarian soup with lentils “Bream chorba”
Option of vegetarian lentil soup, which is prepared on water or vegetable broth. But this first dish can be cooked with meat, mushrooms. Despite the simplicity, even on the water, it turns out very satisfying. Mandatory additive is savory. Can be used fresh or dried.
Ingredients • 2 carrots;
• 500 grams of lentils, better than green;
• 2 cloves of garlic;
• 1 celery root;
• savory;
• 3 sweet peppers;
• 3 tomatoes;
• 1 onion;
• 4 tablespoons of olive oil;
• parsley and salt.
Cooking
1. Fill the lentils for two hours with water, cold. Then rinse well, fill with new liquid and set to boil. Ten minutes later add to it chopped celery root.
2. Cut the carrot into cubes, the size of lentils. Also chop onions. Together, fry with butter in a pan.
3. Cut the Bulgarian peppers in the same cubes and add them to the fried vegetables, stew them a little.
4. Dice tomatoes, lay them out to vegetables and cook for about five minutes.
5. Once the lentils are almost cooked, we put all the vegetables in the soup, cook together for another five minutes. Do not forget to salt, you can add hot peppers.
6. Put the chopped garlic and savory, add the chopped parsley and turn it off.
Recipe 6: Bulgarian Onion Soup with Cheese
The recipe is very fragrant onion soup, which is prepared very quickly. Cheese take any. These ingredients are enough to prepare three servings of the dish.
Ingredients
• 4 bulbs;
• 1 liter of broth;
• 150 grams of cheese;
• 4 slices of white bread;
• salt;
• pepper;
• 50 grams of butter.
Cooking
1. Peel the onions from the husk, cut into half rings and fry in a pan with the addition of 2/3 butter. A piece of leave for roasting bread.
2. Boil the broth in a saucepan, add onions, salt, pepper and cook the soup for about ten minutes.
3. While the onion is cooked, cut the bread into cubes and fry in the remaining butter. Before laying the bread, you need to warm up the oil well so that the croutons do not absorb it.
4. Arrange fried bread in the plates, pour onion soup.
5. Add diced cheese and ready! But some prefer to keep the bowl in the oven before eating so that the cheese melts slightly.
Recipe 7: Bulgarian Tomato Soup with Noodles
For the preparation of this Bulgarian soup will need fresh tomatoes. But you can facilitate the process and use tomato juice will be much faster. A raw egg is placed in the finished soup. But if you are afraid to do this, then you can boil it. Ingredients
• 0.2 kg of tomatoes;
• 400 ml of water;
• 2 tablespoons of vermicelli;
• 1 egg;
• salt and pepper;
• 2-3 sprigs of parsley;
• 1 spoon of butter;
• 0.5 onions.
Cooking
1. Pour a spoonful of butter into a saucepan and fry the shredded onion.
2. Add diced tomatoes and warm slightly. Or simply pour in a thick tomato juice. If the juice is liquid, then you can simply not add water later or reduce the amount.
3. Add boiling water and cook the soup for about five minutes. We salt, we pepper.
4. Put the noodles and cook until done. If it is small, then it is enough to let the soup boil well and turn it off.
5. Beat a fork with a raw egg and put it into the soup, stir it.
6. Pour into plates and sprinkle with parsley.
Bulgarian soup - useful tips and tricks
• To make the hot pepper evenly spread in the first dish, it is not necessary to postpone its addition to the pan. The pod can be chopped and fry with vegetables in a pan or just tossed into the pan 15 minutes before cooking.
• Garlic loses its flavor when boiled, and we get a completely different taste. Therefore, the crushed cloves are better placed on the plate, you can, along with chopped greens.
• Tomatoes will be tastier and will give the dish a brighter color if you spasse them in a pan with butter. The same goes for tomato sauces and pasta.
