Chorba soup

Step-by-step cooking

1. Step 1:

   

   The component composition of this Bulgarian version of chorba is very abundant: take for it, first of all, good beef, veal or lamb on the bone, preferably ribs or brisket, potatoes, carrots, onions, string beans, cabbage, garlic, lemon, fresh tomatoes, parsley root, sunflower oil, cloves, paprika, bay leaf, peppercorns, salt, coriander and parsley.

2. Step 2:

   

   Chop the meat into large pieces, put it in a saucepan together with a piece of onion, stalks of greens, parsley root, bay leaf, pepper peas, clove stars. Fill with water, bring to a boil and remove the foam. Turn down the heat and simmer until the meat is ready. It took me 1.5 hours.

3. Step 3:

   

   Meanwhile, prepare the vegetables: cut the bean pods, removing the tips, diced potatoes, carrots in large slices.

4. Step 4:

   

   Chop the cabbage, cut the red sweet pepper into cubes.

5. Step 5:

   

   15 minutes before the meat is ready, put carrots in the broth. When the meat is cooked, remove everything from the pan except the carrots. Cut the meat into pieces, remove the bones and return to the broth. Add potatoes and beans, cook for 15 minutes.

6. Step 6:

   

   Cut onion and tomato into small cubes.

8. Step 7:

   

   Chop the parsley and coriander, crush and finely chop the garlic.

9. Step 8:

   

   Fry the vegetables in oil until mushy.

10. Step 9:

    

    Put cabbage and red pepper in the soup. Cook for another 10 minutes.

11. Step 10:

    

    Enter vegetable dressing and dry paprika. Cook for 7 minutes.

12. Step 11:

    

    With the last stroke, add the herbs and garlic. Turn off the stove and let the chorba brew a little under the lid. Serve, seasoned with lemon juice. Separately serve sour cream.