Bulgarian Bean Soup
This is a traditional Bulgarian bean soup. Its simplicity and wholesome goodness makes it one of the country's most classic and popular meals.
*It is not necessary to soak the beans but doing so decreases the cooking time.
- 500g beans, pre-soaked*
- 2 carrots, grated
- 2-3 green peppers, finely chopped
- 1 tomato, peeled and chopped
- 300g onions, finely chopped
- 200 ml olive oil
- 50g flour
- A handful of fresh parsley, chopped
- A handful of mint, chopped
- 20g paprika
- Salt to taste
- Put the beans in a pot with 2 litres of water and bring to the boil. Boil for about 15 minutes.
- Drain, and put the beans back on the stove, this time with 3 litres of hot water. Boil for about an hour and 30 minutes or until beans are soft.
- Add the onions, carrots and peppers and continue cooking. After an hour add the tomato.
- Fry the flour in heated oil until golden in color. Add paprika, stir briefly and dilute with a little broth from the beans to make a 'roux'.
- Add the roux in the pot, stirring. Boil again for 5 minutes.
- Remove the pot from the heat and add chopped parsley and mint. Serve
Serves 8 people
Recipe supplied by Antonia Dlagnekova, Pretoria, South Africa
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