Traditional Bulgarian Pea Soup (Graha Supa)
Традиционно ястие · Bulgarian
A hearty and comforting traditional Bulgarian pea soup, slow-cooked to perfection with smoked meat and aromatic vegetables. This classic recipe delivers a rich flavor and satisfying texture.
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Съставки
- Dried split peas500g
- Smoked pork hock or ribs300g
- Onion1 large
- Carrots2 medium
- Celery stalk1
- Garlic cloves3
- Tomato paste2 tbsp
- Bay leaf1
- Fresh mint (optional garnish)small bunch
- Saltto taste
- Black pepperto taste
- Water2-2.5 liters
Стъпки
- 1
Rinse the split peas thoroughly.
- 2
Place the smoked pork in a large pot, cover with water, and bring to a boil. Skim off any foam. Simmer for 1-1.5 hours until the meat is tender.
- 3
Remove the pork from the pot, reserving the broth. Once cool enough to handle, shred or dice the meat, discarding bones and excess fat.
- 4
Finely chop the onion, carrots, and celery. Mince the garlic.
- 5
In the same pot (or a clean one), sauté the chopped vegetables in a little oil (if available, otherwise dry sauté or use a bit of reserved broth) until softened, about 5-7 minutes.
- 6
Add the minced garlic and tomato paste, cook for another minute until fragrant.
- 7
Add the rinsed split peas, the reserved broth, the cooked pork, and the bay leaf to the pot.
- 8
Bring to a boil, then reduce heat and simmer, partially covered, for 1-1.5 hours, or until the peas are very soft and the soup has thickened. Stir occasionally to prevent sticking.
- 9
Remove the bay leaf. Season with salt and black pepper to taste.
- 10
For a smoother soup, you can blend a portion of it using an immersion blender or transfer some to a regular blender.
- 11
Serve hot, garnished with fresh mint if desired.
