Cookbook:Zelenchukova Supa (Bulgarian Vegetable Soup)

Ingredients

 * Salt
 * 1–2 carrots, diced
 * ½ ea. celery, diced
 * 1–2 bell peppers, finely cut
 * ¼ of a medium-sized cabbage, finely cut
 * 2–3 potatoes, diced
 * Sunflower oil
 * 1 onion, finely chopped
 * 2–3 tomatoes, grated
 * 1 spoonful flour
 * 1 tsp paprika
 * 1 beetroot, diced and boiled
 * 100 g yogurt
 * 1 egg
 * Parsley, finely chopped
 * 100 g kashkaval (yellow cheese)

Procedure

 * 1) Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft.
 * 2) Add the diced potatoes.
 * 3) Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.
 * 4) Stir the onion mixture into the boiling vegetables, and cook for another half hour.
 * 5) Add the beetroot.
 * 6) Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.
 * 7) Season with salt to taste.
 * 8) Serve with finely chopped parsley and grated kashkval.