Bulgarianlentilsoup Recipes

BULGARIAN LENTIL SOUP

Steps:

• Place lentils in a pot with ample water, a dash of oil and boil.
• Chop carrots and onions and place in the pot.
• Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
• Add spices and peeled garlic cloves except fenugreek and garden herbs.
• Let cook slowly until the lentils are cooked.
• Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
• Salt to taste.
• Serve with sour cream/yoghurt.
• Optional:.
• You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
• For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add 5 min before cooking is finished.

LENTIL SOUP

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

LESHTA CHORBA BULGARIAN LENTIL SOUP

Steps:

• On the stove top in a large soup pan, heat the broth or water on medium high till almost boiling.
• Meanwhile, chop the carrots, onion, and garlic.
• Add all ingredients to the pot. Salt and pepper to taste. Simmer over low heat till the lentils are done 35-45 minutes.
• It's important to note that you don't want this dish to boil, but just simmer under the boiling point. The lower and slower you can cook the soup the better it will be. However, if you don't have time for low and slow, this hour version will also be great.

BULGARIAN MOUSSAKA

Steps:

• Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Transfer meat mixture to a large baking pan.
• Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
• Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
• Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
• Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

BULGARIAN BEEF STEW

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.
• Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)
• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. TRansfer to large bowl.
• Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.