Traditional Bulgarian Zucchini Soup (Супа от тиквички)
Традиционно ястие · Bulgarian
A classic and comforting Bulgarian zucchini soup, made with fresh zucchini, potatoes, carrots, and a creamy yogurt-based finish. This is the quintessential taste of summer in Bulgaria.
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Съставки
- Zucchini500g
- Potatoes2 medium
- Carrots1 large
- Onion1 medium
- Garlic2 cloves
- Vegetable oil2 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Plain yogurt150g
- Egg yolk1
- Fresh dillfor garnish
Стъпки
- 1
Peel and dice the potatoes, carrots, and zucchini. Finely chop the onion and mince the garlic.
- 2
Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- 3
Add the minced garlic and sauté for another minute until fragrant.
- 4
Add the diced potatoes, carrots, and zucchini to the pot. Stir well.
- 5
Pour in the water, add salt and black pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- 6
In a separate bowl, whisk together the plain yogurt and egg yolk until smooth.
- 7
Temper the yogurt mixture by gradually whisking in about 1 cup of the hot soup broth. This prevents the yogurt from curdling.
- 8
Pour the tempered yogurt mixture back into the pot of soup. Stir well and heat gently over low heat for about 5 minutes, without boiling.
- 9
Serve the soup hot, garnished with fresh chopped dill.
