This article is from the Bulgaria FAQ, by Dragomir R. Radev email@example.com with numerous contributions by others.
8. Veal soup
Ingredients: 700g veal knuckle or breast, 2 carrots, 1 onion, 1/2 a celery,
2 potatoes, 2 tomatoes, 50g butter, parsley with roots, pepper, horse-radish,
vinegar, salt. Cut the meat into pieces, place in cold water and bring to the
boil. Salt and simmer together with the chopped carrots, onion, celery and
parsley roots. When tender, add the potatoes, and after 20min also the finely
sliced tomatoes. Add the butter when nearly ready. When serving, first place
a piece of meat on the plate, then pour on the stock. Sprinkle with finely
chopped parsley and pepper. Serve the grated horse-radish seasoned with
vinegar and salt separately, add to the soup according to taste.
9. Chicken soup with vegetables
Ingredients: 1 chicken, 3-4 carrots, 1 celery, 1 onion, 1 spoonful flour, 1
cupful milk, 40g butter, 1 egg, pepper, parsley, salt, vermicelli if desired.
Boil the whole chicken and peppercorns in salt water, bone the meat. Fry the
finely chopped carrots, celery and onion in butter and some water until soft,
stir in the flour, blend in the chicken pieces after about 5min and boil for
another 10min. Thicken with beaten egg and milk under constant stirring.
Sprinkle with finely chopped parsley before serving.