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Bob Chorba
Bulgarian Bean Soup
A hearty and flavorful traditional Bulgarian bean soup, often considered a national dish. It's characterized by its rich taste, often enhanced with dried mint and vegetables.
๐ง ์ฌ๋ฃ
- 400 g Dried white beans(soaked overnight)
- 2 medium Onions(chopped)
- 2 medium Carrots(chopped)
- 1 medium Bell pepper(chopped (any color))
- 400 g Tomatoes(canned crushed or diced)
- 2 tbsp Tomato paste
- 4 tbsp Vegetable oil
- 2 tbsp Dried mint(crumbled)
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 1.5-2 l Water or vegetable broth
- for garnish Fresh parsley
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Drain and rinse the soaked beans. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender but not mushy. Drain and set aside.
- 2
While beans are cooking, heat vegetable oil in a separate large pot or Dutch oven over medium heat. Add chopped onions and sautรฉ until softened, about 5-7 minutes.
- 3
Add chopped carrots and bell pepper to the pot and cook for another 5-7 minutes until slightly tender.
- 4
Stir in the tomato paste and paprika, cooking for 1 minute until fragrant.
- 5
Add the crushed tomatoes, cooked beans, and water or vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for at least 30 minutes to allow flavors to meld.
- 6
Stir in the crumbled dried mint, salt, and black pepper to taste. Simmer for another 10 minutes.
- 7
Serve hot, garnished with fresh chopped parsley.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking beans overnight is crucial for even cooking and digestibility.
- โDried mint is a signature flavor of Bob Chorba; don't skip it.
- โFor a thicker soup, you can mash some of the beans against the side of the pot.
- โThis soup tastes even better the next day.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a small piece of smoked meat (like a smoked pork rib) during the simmering process for a richer flavor.
- Include other root vegetables like parsnips or celery root.
- A splash of red wine vinegar can be added at the end for a touch of acidity.