ReceptnaptárBulgarian vegetable soup with yogurt and egg
This Bulgarian vegetable soup is made with many kinds of garden vegetables: carrot, celery, cabbage, peppers and potato, with beetroot added at the end to give it a rosy colour. The yogurt and egg liaison adds a tangy silkiness, and grated cheese makes it even more substantial. A bowl on its own is a light lunch, and it makes good use of the vegetables in the fridge.
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Ingredients
Method
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- Bring about 2 litres of salted water to the boil and cook the carrots, celeriac, peppers and cabbage until soft (about 15 minutes).
- Add the potatoes.
- In a frying pan, soften the onion in the oil, then stir in the flour, paprika and grated tomato.
- Stir into the soup and cook for another 20 minutes or so; add the beetroot at the end.
- Mix the yogurt with the egg, carefully temper it with a little hot broth, then stir it back into the soup and season with salt.
- Serve sprinkled with parsley and grated cheese.
Source: Wikibooks Cookbook – Zelenchukova Supa (Bulgarian Vegetable Soup) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Thin the liaison with a little hot stock and only then pour it back, because this stops the egg from curdling.
- Add the beetroot only at the end, because if it cooks for long the whole soup turns too dark.
- Sprinkle the grated cheese on at serving, because it melts nicely in the hot soup without clumping.
Frequently asked questions
Can the beetroot be left out?
Yes, the soup is still good, only the lovely colour is lost. With carrot and a little tomato the flavour is well rounded too.
Can it be made without egg?
Yes, you can also thicken the yogurt by mixing it with a little flour. For a vegan version leave out both the yogurt and the cheese, and sharpen it with lemon juice.
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