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Zelenchukova Supa (Bulgarian Vegetable Soup)

Zelenchukova Supa (Bulgarian Vegetable Soup) — a soup recipe, 16 ingredients.

Soup

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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)
Make it lactose-friendly
  • 100 g yogurt → lactose-free or coconut yogurt
  • 100 g kashkaval (yellow cheese) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft.
  2. Add the diced potatoes.
  3. Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.
  4. Stir the onion mixture into the boiling vegetables, and cook for another half hour.
  5. Add the beetroot.
  6. Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.
  7. Season with salt to taste.
  8. Serve with finely chopped parsley and grated kashkval.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0