5 most unusual Bulgarian soups

5 most unusual Bulgarian soups

Experienced travelers know that soups in European countries are not considered an essential part of lunch. Fortunately, Bulgaria is an exception to the rule.

Local cuisine combines Turkish, Greek, Russian, Hungarian and even Italian motifs in an unusual way. Food in Bulgaria is prepared using huge amounts of onions, garlic and peppers, herbs, and dairy products - for example, yoghurts. This trait is also reflected in ordinary soup recipes - the first courses always turn out thick and satisfying.

Shkembe chorba

Shkembe chorba is an indispensable part of the menu of any self-respecting state cuisine restaurant. This spicy, scalding and savory soup is incredibly popular among Bulgarians. It is prepared for several hours, during which the tripe (pork, beef or lamb) is first cooked separately, and then simmered with paprika, milk and butter.

>>> Car rental in Bulgaria. Secrets of profitable rentals, individuality and Lifehacks In Bulgaria, shkembe chorba is called a healing soup, or elixir, because it cures hangovers and the consequences of a loud night of fun.

You can try shkembe chorba in virtually any restaurant in Sofia, for example, in the beer chain “Biraria Halbite” (Tri Ushi St. 13, Cherkovna St. 41, Neofit Rilski St. 72). For just 3.5 leva they will bring you a 400-gram portion of soup, in addition to which they will also serve you a bowl of spices. By the way, shkembe chorba is one of the few Bulgarian soups that can and even should be washed down with beer .

Tarator

Those who come to Sofia in the summer will definitely enjoy the cool tarator. The soup is made from new cucumbers, plain yogurt, garlic, dill and water. Okroshka lovers will appreciate the refreshing characteristics of the tarator.

Soup is often served in a glass as an addition to the second course. The legend about its appearance says that the recipe was initially stolen from the Greeks: resourceful Bulgarians simply diluted the famous tzatziki sauce with water.

Where is the best place to experience the Bulgarian tarator? In Sofia, the “Izbata” mechana (Slavyanska str. 18) is famous for its production, where you can enjoy the soup at a cost of 2.5 leva per 200 grams. Tarator is also sold everywhere in Bulgarian fast food establishments for takeaway.

Supa tramples

At first glance it may seem that trampleta is an ordinary soup with meatballs. But after the first spoon it will become clear that it deserves to be included in the top five best state soups. The “highlight” is that Bulgarian cooks do not skimp on adding an egg-yogurt mixture to the broth. As a result, it acquires a special fermented milk taste.

Serve the soup warm, sprinkled with finely chopped parsley. You can add salt, ground pepper or vinegar - at your discretion.

Without the help of others, you can find out the differences between trampeta and the meatball soup you have known since youth in Sofia in the restaurant “Hadzhidraganovite izbi” (Hristo Belchev St. 18). The cost of the dish is 3.2 leva per 350 g.

Soup from Kopriv

Almost all of us have probably eaten nettle cabbage soup. In Bulgaria, fragrant herbs are added to light chicken broth with rice, eggs and yogurt. Residents of large cities who have tasted the taste will enjoy the fresh taste, because hypermarkets literally do not sell such greens.

Soupa from kopriva, or simply kopriva - this is what soup is called in Bulgarian - is considered a student dish here. In the country, nettles grow everywhere, so those who in the old days did not have enough money for a scholarship could collect the main ingredient for making the first dish free of charge.

Kopriva is a much needed Bulgarian soup. It contains a lot of iron, calcium, vitamins A and C.

In Sofia, kopriva is usually served in thrifty places. Basilico Bar & Dinner (40 Anton Pavlovich Chekhov St.) allows you to try soup in the company of students, because there are as many as 2 institutes nearby. A 300 ml portion costs only 2.5 leva.

Kurban Chorba

Usually in Bulgaria, Kurban Chorba was prepared on the occasion of important family holidays. Both the title and the dish itself have Turkish roots. Kurban means sacrificing an animal in exchange for some merit (mainly the health and happiness of family members).

Now there are many recipes for making this hearty and rich soup, for example, from lamb liver and vegetables or veal with tomato puree, rice, eggs and potatoes. Often mint is added to the broth along with other seasonings.

Since Kurban Chorba has Turkish roots, it is worth experiencing it immediately after visiting the oldest European mosque, Banya Bashi in Sofia. An economical establishment with a “speaking” name “Supa Bar” (20 Serdika St.) is located almost 100 meters from the Muslim landmark.

There are other soups in Bulgaria that are no less tasty. They will not only complement your daily diet, but will definitely become its “highlight”.

Bulgarian soup “Vrachanska salamura”

“Vrachanska salamura” is a very tasty and special soup of Bulgarian cuisine. There are two manufacturing options. One is in the form of a soup, and the other is more like a second course.

Ingredients for “Bulgarian soup “Vrachanska salamura””:

• Bell pepper – 800 g
• Tomato – 500 g
• Chicken – 800 g
• Parsley - 1 bunch.
• Vegetable oil - 3 tbsp. l.
• Salt - to taste
• Garlic - 4 teeth.
• Red hot pepper - to taste
• Sweet paprika - to taste
• Vinegar (wine) - 1 tbsp. l.

Production time: 120 minutes

Nutritional and energy value:

Recipe for “Bulgarian soup “Vrachanska salamura””:

We will need chicken meat; you can take either chicken or chicken legs, like mine.
There are also two manufacturing options.
The first is simply boiling the chicken. The second one is the most authentic for village salamura, this chicken must be baked.
But it turns out delicious in both versions. I had time and desire, so I rubbed the chicken legs with salt, pepper, paprika, dry garlic and oil. Let marinate for about an hour and bake until done.

We also bake peppers and tomatoes.
In winter, peppers are marinated in oil, they are already baked and without skin.
Cut the tomatoes in half, sprinkle with salt and sugar.
You can sprinkle with your favorite herbs. I had savory. Preheat the oven to 200 degrees and bake for about 40 minutes.

Remove seeds and skins from the peppers, remove the skins from the tomatoes and chop everything finely.
Place in a saucepan.

Finely chop the meat and add to the vegetables.
Pour about 1.5 liters of water and put on fire.

Finely chop the garlic and parsley and add to the soup.
Wine vinegar is taken and added to taste, some add a spoon, and those who want more sourness, then two. Let it boil and cook everything together for about 10 minutes.
If you want the thickest version of the dish, then pour the baked legs with tomato and pepper mixture, add a little water and also add garlic and parsley, bake everything for about 25 minutes.

When serving, freshly chopped garlic is added to this soup, and it, by the way, is very harmonious with the dish.
Bon appetit!

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Bulgarian cuisine is very diverse and this also applies to the huge number of state soups. Here is a list of the most popular regular Bulgarian soups that you should definitely try.

Tarator

When it comes to this soup, people often make the mistake of confusing it with yoghurt sauces from Greek cuisine. In fact, tarator is a watery soup that is made from ordinary out-of-season yogurt, diluted with a huge amount of water, dill, grated cucumbers, salt and additional ingredients, such as walnuts, garlic and various herbs. It requires no preparation and is served cool as a side dish or snack on hot summer days.

Pasha.

Recognizable by countless names and variants in other countries, in Bulgaria this type of soup is called Pasha - it is either a soup or a hard, jelly-like aspic. Both consist of pork, usually taken from the head, ears, legs and tail. The usual preparation of this dish is a long process, but due to the fact that the soup version is widespread in all regions of Bulgaria, there are a huge number of simplified recipes that also include fish.

Bob Czorba

Bean soup is a particularly common example of most children's dishes in Bulgaria. This is a popular feature of state cuisine, because all that is needed to make it are cheap commercially available ingredients - dry reddish or snow-white beans (canned ones are also great for making soup), carrots, bell peppers and onions. Depending on the region, the recipe may call for zucchini, potatoes, tomatoes, meat, and even a certain type of bean. The two more essential ingredients, but essentially are herbs – chelberry and jojen (a type of mint).

Tripe soup

There is no way to remain objective about the tripe soup called Shkembe chorba. With loads of vinegar, garlic, dark pepper and pork tripe, this soup is known throughout the country as the ultimate hangover cure the morning after drinking. It is a known fact that the sodium found in soup will balance the electrolytes in our body to a certain level, but the powerful, unfamiliar taste of soup can make your hangover even worse.

Nettle soup

Any Bulgarian grandmother understands how to create nettle soup, because it is filled with vitamins, dietary fiber and microelements, it is easy to prepare and it mixes well with all foods - rice, noodles, meat, potatoes and other vegetables. In a nutshell, this is a vibrant spring soup based on new nettle leaves that allows for a lot of creativity and modification.

The TV is cooked

Although some may refer to it as a stew rather than a soup, the mixture of this common dish in some regions can be very watery at times. Vegetables are cooked in it together with beef. They are cut into pieces, but should remain tough, not soft, while the meat becomes tender and savory. Some versions of this popular staple dish require less water, keeping the water to a minimum, but the beef broth is so flavorful that it's a must-try.

Kurban Chorba

Almost all Bulgarians remember eating Kurban-chorba with lamb at least once in childhood. Prepared during celebrations and public gatherings (for example, weddings, baptisms, name days, religious holidays and other events), this soup calls for lamb, drumstick or kidney, but it can be replaced with chicken, beef, chicken or sheep meat.

Meatball soup

In this soup, known as Topcheta in Bulgarian, the main ingredients are tiny meatballs, which consist of minced meat, finely chopped onions and white rice. The base is made from chicken or vegetable broth, into which the meatballs are dumped and left to simmer. You can use any type of minced meat - pork, poultry, lamb or beef. Some recipes include potatoes, while others use noodles or just a huge amount of rice.

Bulgarian soup

Almost all people prefer to cook only okroshka on summer days, but in vain! There are a huge number of other cool dishes, for example Tarator soup. It is prepared from cucumbers, walnuts and yogurt. For warm dishes, it is recommended to serve vegetable soup with bell pepper , which has an unusual sweetish taste.

The most common recipes

The first easy option for a refreshing lunch is to make a cool soup . For Tarator you need to take:

• fresh cucumbers – 2 pcs.;
• unsweetened yogurt – 1 cup;
• lemon juice – 1 tbsp. l;
• dark bread - a few pieces;
• olive oil – 1-2 tbsp. l;
• garlic – 2 cloves.

Soak the bread in water for 5 minutes, then lightly squeeze out excess water and knead it. Add chopped nuts (you can throw in a few for decoration), finely chopped garlic, salt and spices. Mix everything thoroughly and season with watery yogurt (you can also create a Tator with kefir ), grind the puree using a submersible blender. Cool the mixture in the refrigerator for 10-20 minutes, then remove. Wash the cucumbers and grate them on a large grater in strips, squeeze out the liquid and mix with the yogurt mixture. Serve Bulgarian cool cucumber soup in a deep bowl, garnished with herbs and whole walnuts.

Chicken soup with bell peppers and vegetables is no less popular in almost all countries. To prepare it, you need to take:

• chicken meat – about 600 g;
• potatoes – 5-6 pcs.;
• bell pepper – 1 pc.;
• carrots – 1-2 pcs.;
• onions – 1 pc.;
• tomatoes – 1 pc.;
• garlic – 3 cloves;
• vermicelli – 50-60 g;
• salt and spices.

Noteworthy variations of Bulgarian soup

The subsequent bell pepper puree soup is served hot and is the most nutritious dish. Basically, it is cooked in vegetable broth, but you can boil chicken broth in advance to make the dish filling. Ingredients:

• bell pepper (can be reddish, green or yellowish) – 400 g;
• onions – 1 pc.;
• potatoes 1-2 pcs.;
• tomatoes – 300 g;
• vegetable broth – 500-700 ml;
• vegetable oil – 3 tbsp. l;
• salt and spices - to taste;
• sour cream, herbs and crackers for the finished dish.

Wash the vegetables, peel and peel, cut into large slices. Fry potatoes and onions for 7-10 minutes in vegetable oil. Then add chopped tomatoes and thyme, simmer for 2-3 minutes. Pour the entire mixture with vegetable broth and simmer over low heat for 15-20 minutes until the bell pepper in the pan becomes soft. At this time, you can prepare crackers: cut the bread into small cubes and put it in the oven to dry at 120 degrees.

Pour the broth into a separate bowl and use a blender to puree the vegetables. Water must be added evenly so that the mixture is not too watery. All that remains is to boil the dish again, add spices, serve tomato soup with bell pepper, adding herbs and croutons.

Another version of pepper soup involves the introduction of peas. Products you will need:

• chicken set – 0.5 kg;
• dried peas - 1 cup;
• potatoes – 0.4 kg;
• carrots – 1 pc.;
• onion – 1 pc.;
• bell pepper – 2-3 pcs.;
• vegetable oil – 40 g;
• salt and bay leaf, also ground pepper.

Pea soup with bell peppers is made from chicken, it needs to be washed, cut up as necessary and boiled with 4 liters of water for 40-45 minutes. After boiling, remove the foam and reduce the heat. Wash the peas and add to the broth, cook for another 30 minutes. In your free time, do the vegetables: rinse everything, peel what you need and cut it. Onions - in squares, peppers - in thin strips, grate carrots on a medium grater. Place the vegetables in a saucepan with vegetable oil and sauté for about 5-7 minutes, stirring. Peel the potatoes and cut them into cubes, and then throw them together with the bay leaf into the broth with peas. Wait until the potatoes become soft and add the sautéed vegetables to the pan. How long to cook bell peppers with carrots and onions? Cooking will take about 10 more minutes over low heat. Serve with sour cream and crackers.

Bulgarian soup shkembe chorba is a fascinating dish with roots in Turkish cuisine. To make it, they take veal or lamb stomach (from time to time they make soup with pork and bell pepper ), milk and a huge amount of spices, for example, ground black or chili. You should be prepared: the food will have a specific smell that not many people will like, but this will not affect the taste in any way. So, the ingredients:

• tripe (stomach) – 0.6 kg;
• cow's milk – 300 ml;
• butter – 2 tbsp. l;
• wheat flour – 1 tbsp. l;
• dark and reddish sweet pepper - to taste;
• wine vinegar - 3-4 tbsp. l;
• garlic – 5-7 cloves.

Clean the meat, rinse and cook for 60 minutes. There is no need to salt it, otherwise your stomach will be hard. After the time has passed, remove the tripe from the broth, pour in hot milk, salt and pepper. Chop the meat into small slices, start frying in butter, then add flour and sweet pepper. You need to fry for no more than 2-3 minutes, then pour in a few spoons of broth and mix everything thoroughly. Throw the mixture into the broth, boil for a couple of minutes ( bell peppers and meat should not be cooked for a long time, otherwise it will turn out to be porridge), serve with chopped garlic and vinegar.

Soup with bell peppers and tomatoes can be cool or hot, with meat or vegetable broth. add or remove any products from the recipe , not counting the main ones. In any case, the dishes turn out to be satisfying and fresh, with a pleasant sweetish taste.