Bob chorba
A thick Bulgarian bean soup with sweet pepper, tomato, paprika, dried mint (djodjen), and a classic roux.
Ingredients
- dried white beans500 g
- water6500 ml
- onion1 pcs
- carrot2 pcs
- green bell pepper2 pcs
- tomato1 pcs
- dried mint (djojen, mentha spicata)5 g
- dried savory (Satureja hortensis)5 g
- vegetable oil200 ml
- wheat flour50 g
- ground sweet paprika20 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Cover 500 g dried white beans with 1.5 L cold water and let soak for 8 hours.
Drain the water, rinse the beans, cover with 2 L fresh water and boil for 15 minutes; drain and rinse the beans again.
Return the beans to the pot, cover with 3 L hot water, bring to a boil and simmer over low heat for 60–90 minutes, skimming off the foam, until the beans are almost tender.
Add finely chopped onion, carrot and green sweet pepper, and cook for another 30 minutes. Then add chopped tomato, dried mint (djodjen) and dried savory; cook for 20 minutes.
For the roux, heat the oil in a skillet, stir in the flour and fry for 1–2 minutes until light golden. Remove from the heat and quickly stir in the sweet paprika.
Pour a ladleful of hot broth from the chorba into the skillet, stir until smooth, then pour the roux into the pot, stirring constantly; simmer for 5 minutes.
Season with salt and black pepper to taste, remove from the heat, let the chorba rest for 5 minutes and serve hot.
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