ReceptnaptárSupa topcheta (Bulgarian meatball soup with egg and lemon)
Supa topcheta is a much-loved meatball soup of Bulgarian cooking: meatballs with rice simmer in a vegetable broth, and an egg and lemon liaison makes it silky and tangy. This simple yet distinctive finish recalls Greek avgolemono. Savory gives it a characteristic flavour, and the soup may well become a favourite with children too.
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Ingredients
Method
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- Mix the mince with the rice, paprika and savory, season and work together lightly but thoroughly.
- Shape into 2.5 cm balls and roll in flour.
- In a large pot, bring the water to the boil with the stock cubes, spring onion, pepper, carrots and tomatoes and simmer for 15 minutes.
- Add the meatballs, bring back to the boil, then simmer covered over low heat for about 25 minutes until the rice is tender; add the parsley for the last 5 minutes and adjust the seasoning.
- Just before serving, beat the egg with the lemon juice, stir in 1-2 tbsp hot soup, then stir it into the soup and heat, stirring, without boiling until slightly thickened.
Source: Wikibooks Cookbook – Bulgarian Meatball Soup (Supa Topcheta) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Shape the meatballs loosely, because tightly packed ones turn hard and the rice has no room to swell.
- Never let the soup boil once the egg is in, because the egg will curdle and the soup will turn grainy.
- First thin the egg with a little hot soup, because if the full heat hits it all at once, it will cook instantly.
Frequently asked questions
What is savory?
A herb also known as summer savory, called chubritsa in Bulgaria and a favourite of its cooking, with a flavour somewhere between thyme and mint. It can be replaced with thyme or marjoram.
Can it be made ahead?
The soup can, but add the egg and lemon mixture only just before serving. Do not let it boil when reheating, because the egg will curdle.
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