Ingredients
- salt
- carrots, diced1–2
- celery, diced1/2
- bell pepper, finely cut1–2
- cabbage, medium; finely cut1/4
- potatoes, diced2–3
- sunflower oil
- onion, finely chopped1
- tomato, grated2–3
- flour1 spoonful
- paprika1 tsp
- beetroot, diced and boiled1
- yogurt100 g
- egg1
- parsley, finely chopped
- kashkaval, yellow cheese100 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
Region evidence: place name in title — Dish name: “Bulgarian” in “Zelenchukova Supa (Bulgarian Vegetable Soup)” (corrected; previously eastern-europe/RU)
