Chorba Soup

Chorba is a bright, hearty, fragrant, and thick soup. It's found among many Balkan peoples, made with meat (lamb or beef), fish, or poultry, and a lean version is possible too. Originally chorba was soured with kvass; these days it's more often finished with lemon juice. Chorba has a long list of ingredients — which is why it's so thick, bright, and beautiful. And the aroma that rises from the dressing of fresh parsley, cilantro, and crushed garlic! A spiced broth like this is really something special. Bulgarian chorba is traditionally served with sour cream.

naniki

Recipe author

Composition / ingredients

Servings:

Potatoes

Carrot

0.5

Lemon

0.5

Beef

550

Green beans

150

Onion

White cabbage

300

Garlic

Tomatoes

Bell pepper

Fresh herbs

Cloves

Peppercorns

Bay leaf

Paprika

Salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 4 g

Fats 13 % 1 g

Carbohydrates 38 % 3 g

37 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredient list for this Bulgarian version of chorba is generous: start with good bone-in beef, veal, or lamb — ribs or brisket are best — plus potatoes, carrot, onion, green beans, cabbage, garlic, lemon, fresh tomatoes, parsley root, sunflower oil, cloves, paprika, bay leaf, peppercorns, salt, and fresh cilantro and parsley.
Step 2:

Cut the meat into large pieces and put it in a pot along with a chunk of onion, herb stems, parsley root, bay leaf, peppercorns, and the whole cloves. Cover with water, bring to a boil, and skim off the foam. Lower the heat and simmer until the meat is tender — it took me 1.5 hours.
Step 3:

Meanwhile, prep the vegetables: trim and cut the green beans, dice the potatoes, and cut the carrot into large pieces.
Step 4:

Shred the cabbage and dice the red bell pepper.
Step 5:

About 15 minutes before the meat is done, add the carrot to the broth. Once the meat is cooked, remove everything from the pot except the carrot. Cut the meat into pieces, remove the bones, and return it to the broth. Add the potatoes and beans and cook for 15 minutes.
Step 6:

Dice the onion and tomato small.
Step 7:

Chop the parsley and cilantro, and crush and finely chop the garlic.
Step 8:

Fry the vegetables (onion and tomato) in oil until they break down into a soft mash.
Step 9:

Add the cabbage and red pepper to the soup. Cook for another 10 minutes.
Step 10:

Stir in the vegetable dressing and the dried paprika. Cook for 7 minutes.
Step 11:

As a final touch, add the herbs and garlic. Turn off the stove and let the chorba rest, covered, for a little while. Serve it finished with lemon juice, and offer sour cream on the side.