Traditional Bulgarian Leek Soup (Chorba ot Praz)
Традиционно ястие · Bulgarian
A classic and comforting Bulgarian leek soup, rich with leeks, potatoes, and a creamy, tangy finish from yogurt and lemon. This is the quintessential version of Chorba ot Praz.
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Съставки
- Leeks4 large
- Potatoes2 medium
- Butter2 tablespoons
- Vegetable broth6 cups
- Egg1 large
- Plain yogurt1 cup
- Lemon juice2 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Стъпки
- 1
Clean and thinly slice the white and light green parts of the leeks. Peel and dice the potatoes.
- 2
In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté until softened, about 8-10 minutes, stirring occasionally.
- 3
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- 4
While the soup simmers, whisk together the egg, yogurt, and lemon juice in a medium bowl until smooth. This is your tempering mixture.
- 5
Temper the yogurt mixture: slowly ladle about 1 cup of the hot broth from the pot into the yogurt mixture, whisking constantly. This prevents the yogurt from curdling.
- 6
Gradually pour the tempered yogurt mixture back into the pot of soup, stirring continuously. Do not let the soup boil after adding the yogurt mixture.
- 7
Season the soup with salt and black pepper to taste. Heat gently for a few more minutes until warmed through.
- 8
Serve hot, garnished with fresh dill.
