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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bulgaria · Soup

Zelenchukova Supa (Bulgarian Vegetable Soup)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Salt
  • 1–2 carrots, diced
  • ½ ea. celery, diced
  • 1–2 bell peppers, finely cut
  • ¼ of a medium-sized cabbage, finely cut
  • 2–3 potatoes, diced
  • Sunflower oil
  • 1 onion, finely chopped
  • 2–3 tomatoes, grated
  • 1 spoonful flour
  • 1 tsp paprika
  • 1 beetroot, diced and boiled
  • 100 g yogurt
  • 1 egg
  • Parsley, finely chopped
  • 100 g kashkaval (yellow cheese)

Method

  1. Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft.
  2. Add the diced potatoes.
  3. Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.
  4. Stir the onion mixture into the boiling vegetables, and cook for another half hour.
  5. Add the beetroot.
  6. Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.
  7. Season with salt to taste.
  8. Serve with finely chopped parsley and grated kashkval.