Traditionally, this soup was cooked in a large earthenware pot and served during Lent in Bulgarian monasteries. A good, hardy, bean soup is always good any time of the year.
Супа от боб (Bulgarian)
/supa ot bob/
Serves 4
2 Tbs. (30 ml) olive or sunflower oil
2 each organic diced bell peppers
1 each organic diced: onion and parsnip
2 organic carrots, sliced
1 tsp. (5 g) paprika or more to taste
dried chili flakes to taste
2 crushed organic garlic cloves
3 cups (700 ml) organic vegetable stock
1 1/2 cup (240 g) each organic rinsed: navy beans and kidney beans or 3 cups (280g) can of 3-beans
chopped parsley and mint
1 Tbs. (15 ml) olive oil
2 Tbs. (30 ml) (dairy-fee) soured cream, crème fraîche, or yogurt
optional: slices of avocado on top
eдин /edin/ 1. Heat 2 Tbs./30 ml oil in a pan over medium heat.
две /dve/ 2. Cook the peppers, onions, parsnips, and carrots, about 7 minutes.
три /tri/ 3. Add the stock and all the beans. Increase the heath to medium-high. Bring to a boil.
четири /chetiri/ 4. Turn to simmer and cook for 20 minutes.
пет /pet/ 5. Remove from the heat and pour into bowls.
шест /shest/ 6. Top with little olive oil, cream/yogurt, parsley, mint, and optional avocado.
Добър апетит
/priyaten apatit/
