Bulgarian soup with tomatoes: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those people who happened to visit friends or relatives in Bulgaria, as well as travel around this wonderful country, spoke with enthusiasm about Bulgarian village weddings, the festival in Zheravny and soups. Yes, yes, about Bulgarian soups, that's exactly what we will talk about in this article. Several recipes for first courses presented to the reader will provide an opportunity to get to know the unique cuisine of this sunny country, because they are the face of traditional cuisine.

Traditional Bulgarian tomato soup: what kind of dish is this?

Speaking of the most common soup in this country, they usually mean several types of first course:

• Raw tomato and olive oil soup. Its peculiarity is that there is no long-term heat treatment during the cooking process, so it is often used by people who lead a he althy lifestyle. Also, the recipe has several versions with additional ingredients in the form of pepper, cheese or yogurt.
• Chicken soup with vegetables. A simple yet amazingly delicious first course.
• Aromatic roasted pepper puree soup. It also has several modifications, but mainly due to a different setspices.

Also, some people include Shkembe Chorba, a specific soup made from veal and pork stomachs, although this dish is more Turkish, although popular on Bulgarian soil.

Tomato soup: essential ingredients

This Bulgarian tomato soup recipe has several analogues in various cuisines of the world, one of the most common is the Spanish cold gazpacho soup. The Bulgarian version is very similar not only in terms of ingredients, but also in the way it is prepared.

A simple step-by-step recipe will help even a "teapot" to cope with cooking:

1. 600 grams of tomatoes with fleshy flesh cut crosswise (shallow cuts, no more than two to three millimeters deep). Place them in boiling water for a couple of minutes (no more) and then peel them with a knife.
2. Chop one onion with a blender until puree, add 1-2 tbsp. tablespoons of olive oil, a couple of small cloves of garlic and 1/2 tbsp. tablespoons chopped basil greens You should also add a pinch of black pepper and 0.5 teaspoons of granulated sugar. Mix the mass again with a blender, gradually adding to it sliced \u200b\u200bpeeled tomatoes. Thoroughly beat the mass to a uniform state.

This is a ready-made soup, but in order to maximize its taste, you should put it in the refrigerator for a couple of hours. Also, do not forget that such a Bulgarian soup is a summer and cold dish. When given, usuallylightly sprinkle the soup with finely chopped dill or grated soft cheese.

Soup with potatoes and cheese

A similar version of the Bulgarian cream soup can be prepared differently, as do those who do not like to eat "raw" soup. For this recipe you will need:

• three large tomatoes;
• two soft potatoes;
• 400 grams of cheese (it is better to use soft or processed cheese, but if you grate hard cheese on a fine grater, then it will do just fine);
• one bell pepper;
• s alt and black pepper to taste, as well as some parsley.

Step cooking

This Bulgarian soup is just as easy to make: start by peeling, boiling and mashing potatoes. Also, in the process of cooking potatoes, you need to add pepper peeled from seeds to it - it should also boil and turn into mashed potatoes along with potatoes. Next, remove the skin from the tomatoes as described earlier, then grind them with a blender into a puree-like gruel, transfer it to a saucepan and put on fire.

When the liquid begins to separate from the mass during heating, pour half into a cup, and send mashed potatoes to the pan and mix well. Further, if the Bulgarian soup seems too thick, then add the liquid from the cup to it and mix thoroughly. Add s alt and pepper, let it boil and then send small pieces of cheese there, waiting for them to melt. It is important to constantly stir the soup with a spatula so that the mass is evenly mixed and enriched with cheese.aroma. Turn off the heat after all the pieces are melted, let stand for ten minutes. Serve lightly sprinkled with parsley or small crackers, which are often served with this dish.

Sweet pepper soup

This Bulgarian soup recipe is recommended for anyone on a vegetable diet as it is quite low in calories. At the same time, the taste of this dish is extraordinary due to the presence of a special set of spices in it.

List of required ingredients:

• eight bell peppers;
• one onion;
• about two cups of vegetable or meat broth.
• one large carrot;
• two cloves of garlic and the same number of bay leaves;
• 1/3 tbsp. spoons of Indian curry;
• 1 tbsp spoonful of tomato paste;
• one bulb;
• three tablespoons of vegetable oil (any);
• s alt according to taste preferences.

How to cook?

This Bulgarian vegetable soup can be prepared with meat broth for a richer taste; but if a person is a vegan, then regular vegetable broth or purified water can be used. The first step is to bake the whole pepper in the oven or on the grill.

It takes no more than half an hour, and dark tan marks and exfoliated thin skin on the fruits will serve as a guideline for readiness. Cool the pods a little to make it easier to remove this skin along with the seeds, and then cut into medium-sized pieces. Onion with garlicfinely chop, carrots cut into small cubes. In a saucepan, heat the oil and fry the onion (with garlic) in it until transparent, then add the carrots, pasta and continue sautéing for a few more minutes. Then send ready-made peppers, a glass of broth or water, all spices and spices there. Let simmer for a few minutes and then puree with a blender. If it turns out that the density of the soup is too high, add the rest of the broth and let it boil again. Usually this soup is served with sour cream or cream, as well as croutons.

Soup patty

Another type of first course popular in Bulgaria is chicken soup, or a soup loaf, as it is called in the homeland. At first glance, it seems banal, if not for a kind of dressing based on yogurt and lemon juice. It is they who give the Bulgarian soup with chicken a special unique flavor.

The required ingredients and the cooking process are not particularly unique:

• one and a half liters of water + 400 grams of chicken - a broth is being prepared, in which one onion, cut into four parts, and carrots are also placed;
• after half an hour of boiling over medium heat, the broth is filtered, 3-4 large potatoes, cut into small cubes, are added there;
• after the potatoes are almost ready, add the previously cooked carrots, cut into cubes, and chicken meat into small pieces to the soup. Send one tomato cut into small cubes there.

Cookingsoup dressings

This requires one egg, two or three tbsp. beat spoons of yogurt or homemade kefir with a blender to a uniform consistency, in the process adding a little s alt, a pinch of allspice and the same amount of ground coriander. Remove one glass of liquid from the soup with a chef's spoon and cool slightly (it should be hot, but not scalding), pour it into the egg mixture with continuous stirring, and then pour the resulting liquid into the soup, always stirring constantly. The soup is ready! If desired, you can add some fresh herbs, but do not boil, otherwise the egg white will curdle and spoil the pleasant color of the soup.