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This recipe, first published in the November, 2001 "Discover Plovdiv" Newsletter was refined over a period of several months; adding ingredients, changing quantities, etc. and became a personal favorite. It is extremely healthy and nutritious as presented here. All the fresh ingredients are available in local Bulgarian produce markets at a total cost of less than $2USD.
Fresh Vegetables:
Cabbage - 1 medium head
Carrots - 6, chopped
Celery - 1 small root with stalks and leaves, chopped
Garlic - 1 bulb, minced
Onions - 3, chopped
Peppers - 6 sweet red or green peppers, chopped
Tomatoes - 1 kg whole
Additional:
Salt
Sugar (just a pinch to neutralize any bitterness)
Sunflower oil - as desired
Vegeta - 100g - if Vegeta is not available, substitute 5-6 vegetable bouillon cubes
Wash and clean all vegetables. Cover whole tomatoes with water and boil just until the skins begin to split. Remove from heat, rinse with cold water. Set aside and allow to cool. Meanwhile, chop the carrots into small pieces and put into your largest soup kettle with only 1 liter of water and bring to a boil for 10 minutes. Remove from heat and add the chopped garlic cloves, chopped onions and seeded, chopped peppers and peeled, chopped celery root, stalk and leaves and chopped cabbage. Cut away the stems from the blanched tomatoes and slip off the skins, chopping the whole tomatoes into the other vegetables. Add sunflower oil as you wish, the Vegeta, sugar and enough water to cover all the vegetables. Bring to a boil, cover loosely and simmer for several hours until vegetables are cooked.
The preparation time is long, but this recipe makes a large quantity. It keeps well in the refrigerator and will feed a small family for several days. Toward the end, add some rice to the soup to finish off the soup as a little different meal.
Try these other recipes using Bulgarian products
Cabbage Soup - Vegetarian
Chicken Liver Sarma
Rhodopean Moussaka
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