Chicken Soup with Celery

Tasty chicken soup with vegetables and bulgarian liaison. It is amazing warm cure for winter's cold. 

Ingredients:

1 chicken
2 carrots, finely chopped
1 celery, finely chopped
1 onion, finely chopped
2 peppers, green and red
1 tablespoon flour
1 cup yoghurt
2 tablespoons butter
1 egg
Pepper
Parsley
Salt


Preparation:
1.Boil the whole chicken in salt water, then bone the meat and chop it in pieces.
2.Fry the finely chopped carrots, celery and onion in butter within deep pan. Add water, peppers and salt, then boil for 40 minutes.
3. Thicken with beaten egg, yoghurt and flour under constant stirring.
4. Sprinkle with finely chopped parsley before serving.

Preparation and cook time: 1 hour
Portions: 4-6

Bean Soup

Traditional Bulgarian soup made from white beans and vegetables. You can add dry cured or smoked ham for a better taste.

Ingredients:

2 cup white dry beans

1 carrot, peeled and diced

1/2 a celery (optional)

1 onion, finely chopped

1 tomato

3 peppers, chopped

Parsley

Sunflower oil

Salt and pepper

Preparation:

1.Saturate the bean in cold water for at least four hours, then drain and pour fresh water.

2. Boil the bean in a pot with sunflower oil and fine cut carrot, celery and onion.

3. Peppers are added later.  When the bean has turned tender, add the grated tomato, then salt and boil for another 20 minutes.

4. Serve sprinkled with parsley and pepper. 

Preparation and cooked time: 3 hours and 40 minutes

Portions: 4

Potato Cream Soup with Croutons

Fresh and simple made soup from potatoes. Croutons and lemon pieces add a zest to the soup, but when you subjoin a yoghurt you will make it perfectly tasty.

Photo by Vania Filipova

Ingredients

6 potatoes, peeled and chopped

1 onion, finely chopped

1 carrot, pilled and chopped

7 tablespoons vegetable oil

Croutons

Salt and pepper, to taste

Lemon

3 tablespoons parsley, finely chopped

Preparation

1. Chop the onion and the carrot and stew them with vegetable oil. Add water and boil the vegetables.

2. Peel and chop on cubes potatoes, boil them for about half an hour.  Add salt and boil for 10 more minutes.

3. Strain all cooked ingredients and serve with chopped lemon pieces, finely chopped parsley and croutons. You can also add tablespoon of yoghurt or sour cream. 

Preparation and cook time: 50 minutes

Portion: 4

Spinach Soup

Spinach Soup is healthy, fresh and light. Serve it cold with feta cheese and cream.

Photo from Recepti.ezine.bg

1 kilo spinach

2 carrots, peeled and chopped

5 spring onions

½ cup rice

2 eggs

2 cups yoghurt

3 tbs flour

A bunch of parsley

Peel and clean the spinach. Scald it on steamed water and boil it for about 10 minutes. Then strain it and chop it finely. Put 3 liters (litres) water in a pot and when it’s getting boil, add chopped on slices spring onion and carrot on cubes. After 10 minutes add the finely chopped spinach, and after 10 more minutes, add the cleaned and washed rice. When the rice is cooked, the pot is taken away from the cooker. 

The yolks of eggs are beat up with the yoghurt and the flour. Get a part of the soup with a ladle and stir it with the eggs and yoghurt’s mixture. Pour out the mixture to the soup and stir it all of the time. Sprinkle with parsley.

You can serve the soup with tablespoon of cream or yoghurt on top. You can also pound a feta cheese up. 

Tarator (Cold Cucumber Soup)

Tarator is traditional Bulgarian cold soup with yoghurt and cucumber. It’s especially refreshing on hot days, and it’s incredibly easy to make.

Photo (webrecepti.com)

 

1 cucumber, peeled and chopped

1 garlic clove, minced

4 cups yoghurt

1 cup cold water

½ teaspoon salt

1 tablespoon dill, chopped

3 teaspoon olive oil

Optional: 3 walnuts, crushed

Chop the cucumber into small cubes. Mince the garlic clove and chop it. Add the yoghurt, salt, dill and olive oil. Mix all well and pour down the water.  It is served chilled and even with ice cubes.