This is a great, packed with vitamins and full of flavour soup. It’s so easy to make too. Please read below for my version of the classic. 😉
Ingredients for 4 to 6 people:
- 1 celery stick
- 1 onion
- 2 garlic cloves
- 1 small parsnips
- 5-6 bigger carrots
- small bunch of fresh coriander
- 1 tsp crushed coriander seeds
- 1 tsp turmeric
- salt and pepper to taste
- 1 tbsp olive oil
- Prepare all vegetables apart from the fresh coriander by peeling and roughly chopping them.
- Put all prepared veg in a large pan, add the olive oil and a bit of water, cover and gently sautee them for up to 5 minutes.
- Season, add the spices, cover with boiling water about 1-2 inches above the veg (depends how thick you want the soup) and bring to the boil.
- Reduce the heat so it’s just simmering gently, cover and cook for 30 minuted or until the carrots feel soft.
- Chop the fresh coriander, add to the soup, take off the heat and check the seasoning. Let the soup cool and blend until smooth. You can do it up to 12 hours in advance and store in the fridge or sere it straight way.
- To serve: warm the soup through and optionally serve with warm crusty bread. You can swirl a spoon of creme fraiche in each bowl if you want a bit of creaminess but I like it as it is.
This is a very traditional Bulgarian winter dish. Sauerkraut or pickled cabbage is very popular in Bulgaria. It’s made by soaking white cabbage in water and high content of salt. You can buy Sauerkraut in the UK in most supermarkets in the shredded form, or you can buy whole leaves from specialist international food stores. You can also make this dish with fresh shredded white cabbage, but somehow it’s not quite the same.
This dish is also very popular during the long cold Bulgarian winters and a family favourite. The meat just falls apart and the cabbage gives it a distinct winter warming flavour. I hope you enjoy it 😉
This is a super tasty, comforting, quick stew I wanted to share here. I have given the vegetarian recipe version, since the vegetables and spices are what really makes this work. However, if you fancy turning this into a chicken stew ( which is what I did) just use chicken stock instead and add some cooked chicken just before adding the dumplings. I used some leftovers from a roast chicken and it was great. I hope you enjoy it! 😉