Zelenchukova Supa (Bulgarian Vegetable Soup)
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
- Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft.
- Add the diced potatoes.
- Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.
- Stir the onion mixture into the boiling vegetables, and cook for another half hour.
- Add the beetroot.
- Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.
- Season with salt to taste.
- Serve with finely chopped parsley and grated kashkval.
Categories
- Soup recipes
- Russian recipes
- Vegetarian recipes
- Boiled recipes
- Recipes using carrot
- Recipes using celery
- Recipes using bell pepper
- Recipes using potato
- Recipes using onion
- Recipes using tomato
- Recipes using paprika
- Recipes using beet
- Recipes using yogurt
- Recipes using egg
- Recipes using parsley
- Recipes using cabbage
- Recipes using wheat flour
- Recipes using sunflower oil