Wednesday, April 17, 2024

Bulgarian Meatballs Soup

This Bulgarian meatballs soup recipe marries traditional Bulgarian flavors with gourmet techniques, offering a perfect blend of old and new.

Must Try Main Courses

Delve into a luscious fusion of flavors with this Bulgarian meatball soup recipe, an elevated take on the classic Bulgarian meatball soup. Each spoonful promises comfort and harmony.

Preparation Time: Approximately 1 hour, plus 1 hour cooking time

Ingredients (for four people)

  • Water: 2 liters
  • Salt: 2 teaspoons
  • Rice: 50 grams
  • Onion: 1 medium-sized, finely chopped
  • Carrots: 2 medium-sized
  • Minced meat: 500 grams
  • Egg: 1 whole, 1 white
  • Bread crumbs: 2 tablespoons (optional)
  • Black pepper: 1 teaspoon
  • Savory (Chubritsa): 1 teaspoon
  • Flour: 30 grams for dusting, 30 grams for thickening
  • Sour milk (Kiselo mlyako): 400 grams
  • Olive oil: 2 tablespoons
  • Hot chili pepper: 1 (optional)
  • Potatoes: 2-3 small potatoes (optional)

Method to Prepare the Meatball Soup

Boil the Base

  1. Boil 2 liters of water with 1 teaspoon of salt in a large pot. Preheat to 100°C (212°F).

Prepare the Ingredients

  1. Wash the rice thoroughly. Chop onions finely, and dice one carrot. Chop the potatoes. Reserve the other carrot for later.

Meatball Magic

  1. Combine minced meat, 1 tablespoon rice, breadcrumbs, egg white, ½ teaspoon of black pepper, and savory. Mix well.
  2. Form into small meatballs and place in a tray dusted with flour. Shake to coat.
  3. Drop meatballs into boiling water carefully.

Soup Foundation

  1. Add the chopped onions and diced carrot to the boiling water.
  2. Add rice or potatoes and hot chili pepper (optional).
  3. Let simmer for 30 minutes at 90°C (194°F).

The Finishing Touch

  1. Mix sour milk, one whole egg, and flour until smooth for the thickening agent.
  2. Sauté the reserved grated carrot in olive oil.
  3. Slowly incorporate some hot soup into the thickening agent, then mix back into the soup pot.
  4. Let it reach a gentle boil, and then remove it from heat.
  5. Stir in sautéed carrots, ½ teaspoon black pepper, and 1 teaspoon savory.

Tips and Tricks

  • Make sure sour milk and egg are at room temperature for smoother blending.
  • Be gentle when dropping the meatballs into boiling water to keep their shape.
  • Serve with a lemon slice.

Alternative Preparation Suggestions

  • Use different types of meat for a varied flavor profile, like pork or turkey.
  • For a vegan option, substitute meatballs with plant-based meat and use vegan yogurt.

Storage Suggestions

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For more extended storage, freeze individual portions.
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