Zelenchukova Supa (Bulgarian Vegetable Soup)
Source and licence
"Zelenchukova Supa (Bulgarian Vegetable Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Zelenchukova_Supa_(Bulgarian_Vegetable_Soup), revision 4494292), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Zelenchukova_Supa_(Bulgarian_Vegetable_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494292
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Bulgaria. Associated with Bulgaria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
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.