Sunday, February 21, 2010

#18 Topcheta Soup

This is a very traditional and filling Bulgarian soup, mainly suitable for the cold days. It can be prepared using rice or vermicelli, this time I chose rice.

300 gr beef/pork mince/ (60:40)
1.5 l vegetable stock
2 carrots
1 parsnip
1 medium onion
2 cloves of garlic
1 stick celery
parsley leaves
bay leaves
black peppercorns
1 red chilli pepper (fresh or 1 tsp dried and crushed)

3-4 tbsp rice

for the mince:
1 egg
ground black pepper

to finish:
200 ml yoghurt
1 egg

juice of 1 lemon for serving

Put vegetable stock to boil and add the chopped vegetables and the spices.
In the meantime prepare the meat balls. Add salt, 1 egg, ground black pepper and cumin to the mince and knead well.
Make small balls and arrange on a plate.
When the stock is boiling simmer for 2-3 minutes and add the meat balls to the boiling soup. Bring to the boil again, lower the heat and simmer for more 15 minutes. Add the rice and leave on the heat for more 5 minutes.
In the meantime beat the yoghurt with the egg and add to the hot soup. Stir well for a minute or two, but don't bring to the boil.

Add the chopped parsley leaves.

Serves with a dash of freshly squeezed lemon juice.

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