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Zelenchukova Supa (Bulgarian Vegetable Soup)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4494292

License: CC BY-SA 4.0 · Wikibooks contributors

#boiled #easy #recipes using bell pepper #recipes using carrot #recipes using celery #recipes using potato #recipes with metric units #recipes without cooking time #recipes without servings #russian #soup #vegetarian
Soup Vegetarian

Ingredients

Scale
  • 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)

Directions

  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.

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