Zelenchukova Supa (Bulgarian Vegetable Soup)
Zelenchukova supa is a Bulgarian vegetable soup finished with a yogurt and egg liaison, which gives the broth body without cream. The base is humble: cabbage, potatoes, carrots, peppers and celery, deepened by a quick fry of onion, grated tomato and paprika. Boiled beetroot goes in late, and a pile of grated kashkaval melts on top at the table. It is an easy way to use up a vegetable drawer.
Instructions
Bring a pot of salted water to a boil. Add the carrots, celery, peppers and cabbage, and cook until they are soft.
Add the diced potatoes to the pot.
Warm some sunflower oil in a pan and cook the onion until soft. Stir in the flour, paprika and grated tomatoes.
Scrape the onion and tomato mixture into the boiling vegetables. Let the soup cook for another half hour.
Add the boiled beetroot to the pot.
Whisk the yogurt and egg together in a bowl. Slowly stir in a little hot broth so the egg warms without scrambling, then pour the mixture back into the soup, where it will thicken the broth.
Taste and season with salt as needed.
Ladle into bowls and top with chopped parsley and grated kashkaval.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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