Soup chorba. Recipe

Acquaintance with the Balkan cuisine many professional cooks offer to start with the first dishes. Among them, soup chorba occupies a special place. The recipe for its preparation is not very complicated: it was not in vain earlier in Bulgaria, for example, it was considered one of the cheapest and most widespread food options for villagers and workers. Chorba is a rather dense first dish with a dressing and meat or a bird. It sometimes includes kvass from bran or dairy products, herbs. As a rule, this soup is eaten hot at lunch time. Varieties vary in different countries: Bulgarian, Serbian, Moldovan, Montenegrin, Turkish soup chorba. The recipe can vary greatly depending on the cooking area. By the way, the name itself comes from the Turkish word "shurpa".

Shkembe Chorba (Bulgaria)

The first word in the title is translated as a "scar" or "stomach". This soup is also famous for its antipohmelnym properties and is an integral attribute of the Bulgarian beer, pubs, restaurants.

Ingredients

1 kilogram of beef or mutton stomachs, 1 liter of cow or sheep's milk, a pair of onions, carrots, red pepper ground, paprika powder, a little creamy and lean oil, a garlic head - that's all it takes to make soup chorba. The recipe is simple and accessible, as you can see. So let's start!

Preparation

1. As a rule, stomachs (frozen - defrost), to put it mildly, do not smell very pleasant. How to get rid of such an ambre? Invented several options: you can soak scemba in milk for several hours (drain milk and not use), or you can use the Bulgarian marinade. It consists of water, a third of a glass of wine vinegar, a chopped onion. Stomach to soak for three hours (or better - all night, to prepare in the morning).
2. We merge milk or marinade, and the stomachs are washed once more in running water. In the pan, add the ingredient, fill it with water and cook for at least three hours (in the pressure cooker - it can be an hour). Cooking stomach should be whole, without cutting into pieces, periodically removing the foam. In the pan, you can add several laurel leaves and a whole bulb. After the end of cooking, the pan is set aside and allowed to cool in a cool place.
3. At the top of the pan, fat forms. We shoot it with a noise and throw it away.
4. We take out the scars from the broth. We cut into thin slices. And broth filter.
5. In a frying pan in lean oil, we take 1.5 small spoons of lightly sprinkled red pepper (paprika) - 2 minutes literally.
6. We throw in the frying pan to the pepper chopped scars.
7. Litre of milk is brought to a boil and mixed with a liter of broth. Solim and mix.
8. We put the contents of the frying pan into a pan and cook for a short time.
9. In the meantime, we are making an acute refueling. In a small container, pour in 50 ml of wine vinegar, mnem the head of garlic, we introduce a sharp red pepper of coarse grinding. We mix it and let it brew.
10. So the Bulgarian soup chorba is ready. The recipe is very simple in execution, everyone will cope, even a beginner culinary. Served a hot dish in a bowl, where you must first throw a spoon of dressing and pour a thick soup. Do not forget to cut off a large slice of fresh bread and greens.

Soup chorba (Montenegro). Recipe

We need: chickpeas (you can take ordinary peas), beans - a glass, three medium potatoes, 250 grams of lamb, a garlic head, a pound of tomatoes, a couple of large spoons of tomato paste, a couple of bulbs and carrots, lemon, paprika and chili , Salt - to taste.

Preparation

By the way, the Bulgarian soup "Bob Chorba" is very similar, the cooking recipe of which practically does not differ from Montenegrin, with the possible exception of a few nuances. The whole secret of this food is in the addition of legumes, which give the dish an original flavor.

1. Vegetables and meat cut into cubes and pour water in a large saucepan. Cook, stirring, for 30 minutes.
2. Tomatoes scalded with boiling water and remove the skin from them. They should be small enough to go to the soup entirely. You can also add small canned tomatoes.
3. Lemon cut in half. All the remaining ingredients are thrown into a saucepan and mixed. Cook for another 30 minutes on the shallowest fire, stirring.
4. Peas and beans, previously soaked, put into soup and cook for another 30 minutes. During this time, tomatoes are turned into gruel, but you can also mash them with a fork.

Turkish soup chorba. Recipe

As already mentioned, chorba in different countries can differ significantly. You need to take a half cup of red lentils, 2 liters of mutton broth, a glass of tomato, a couple of onions, 2 large spoons of flour, a little oil for roasting onions.

Cooking is easy. We fry the onion, pass the flour, pour it into the broth. There, too - lentils and pieces of mutton, pre-cut into cubes. Cook, stirring, add tomato and cook for another 30 minutes. We serve the table hot, sprinkling with dried mint.