White Bean Soup
4 servings
80 minutes
White bean soup is a traditional dish of Bulgarian cuisine, distinguished by its rich flavor and aroma. Its roots trace back to ancient recipes from rural homes where beans were an important part of the diet. Beef broth adds depth to the soup, while carrots and onions provide natural sweetness. Beans contribute softness and a delicate texture, and the garnish of egg and herbs makes the presentation not only beautiful but also nutritious. This soup is perfect for a cozy family lunch or dinner, warming with its homemade taste and rich composition. Served hot, it pairs wonderfully with fresh bread or bulgur, and its creamy consistency makes it a favorite among traditional cuisine enthusiasts.
1
Cut the meat into pieces. Boil for an hour, skimming off the foam.
- Beef goulash (stewing cubes): 500 g
2
After the broth is ready, it should be strained, and the meat rinsed.
3
Cut the carrot into rounds and the onion into half rings.
- Carrot: 1 piece
- Onion: 1 piece
4
Add all these ingredients to the broth and boil for 15 minutes.
- Carrot: 1 piece
- Onion: 1 piece
5
Add canned beans with liquid. Cook for 2-5 minutes. Turn off the heat.
- Canned white beans: 1 jar
6
Serve decorated with half an egg and herbs.
- Chicken egg: 2 pieces
- Fresh herbs: to taste
