Bob chorba is one of the most well-spread Bulgarian national dishes. The vegetarian version (presented here) is sometimes called the "monastery version" because convent communities often keep a meatless lent. Nevertheless, sometimes various kinds of meat are added to the soup. You can find out more out the accepted variations and ingredients by following the wiki link above. What I liked most about this soup was the touch of fresh summer savory (a type of thyme) and of fresh mint. It really gives the regular bean soup an interesting and delicious touch which you've never encountered before in a bean soup. Enjoy.
Recipe source: here.
Last year: Caviar on mashed potatoes (Russian).
Two years ago: File Marajoara (Steak with melted cheese) (Brazilian).
Three years ago: Baby making and no cooking :).
Ingredients (serves 4):
- 350 g dry white beans (or other varieties)
- 3-4 tablespoons vegetable oil (sunflower is most common)
- 1 large yellow onion or 2 medium ones
- 2 small carrots
- 1 wedge of celery root
- 2 garlic cloves
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 1,5 liters of water
- 1 can of peeled tomatoes in tomato juice (400 g)
- leaves from one bunch of fresh spearmint (or regular mint), chopped
- 3 tablespoons minced fresh summer savory (or one teaspoon dried savory)
- 1/2 bunch of fresh parsley, chopped
Soak the beans a night before making the soup. Start by cooking them until tender. Drain and set aside. Heat the oil in a pot and add the chopped onion and garlic and celery and carrot.
Mix well and cook until tender and light golden. Add the paprika and stir well until it releases its flavor. Add the water, the chopped tomatoes and the reserved beans. Season with salt and pepper and let it simmer for 10-15 minutes.
Remove from the heat and add the chopped savory and mint and parsley.
Mix well and let it rest for 2 minutes. Ladle into soup bowls and it's done, dig in! :)