This article is from the Bulgaria FAQ, by Dragomir R. Radev email@example.com with numerous contributions by others.
3. Vegetable soup
Ingredients: 2-3 potatoes, 1-2 carrots, 1/2 celery. 1-2 peppers, 1/4 of a
medium-sized cabbage, 1 onion, 2-3 tomatoes, 1 beetroot, 1 spoonful flour,
1 tsp paprika, 100g yoghurt, 1 egg, 100g kashkaval(yellow cheese), sunflower
oil, salt, parsley. Put the diced celery and carrots into salt boiling water
together with the finely cut cabbage and peppers. When soft, add the diced
potatoes. Boil the diced beetroot. Stew the finely chopped onion until soft,
then add the flower, paprika and grated tomatoes. Add the mixture to the
boiling vegetables and boil for another half hour. Add the beetroot at the end.
Thicken with an egg beaten in yoghurt. Serve with finely chopped parsley and
4. Spinach soup
Ingredients: 1/2 spinach, 60g butter, 2 spoon flour, 0.5l milk, pepper, salt.
Boil the finely chopped spinach in salt water. Brown the butter and flour,
then add the spinach puree. Dilute with milk and half the spinach water. Boil
for another 5-10 minutes and season with pepper. Serve with bread cubes
fried in butter. The same recipe may may be used for nettles.
5. Vegetable soup with white cheese
Ingredients: 250g green beans, 1 onion, 1/2 a medium-sized cabbage, 1 small
cauliflower, 150g white brined cheese, parsley, sunflower oil, salt. Boil
the beans in salt water and strain. Cook the finely chopped onion, cabbage,
and cauliflower in oil and some water, pour over hot water and the bean water.
When cooked, add the bean mash and crushed cheese. Boil for another 10
minutes and serve with finely chopped parsley.