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Print Recipe
 Bulgarian Soup "Vrachanska of Salamuri" Recipe
"Vrachanska salamura" is a very tasty and spicy soup of Bulgarian cuisine. There are two cooking options. One is served as a soup, and the other is more like a second course.
Course First Course Dishes, Hot Dishes
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course First Course Dishes, Hot Dishes
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. We will need chicken meat, you can take either chicken or ham, like mine. There are also two cooking options. The first is that the chicken is simply boiled. The second, and it is more authentic for the village of salamura, is the chicken that needs to be baked. But it turns out delicious in both cases. I had the time and desire, and so I rubbed the ham with salt, pepper, paprika, dry garlic and oil. Leave to marinate for about an hour and bake until tender.
    We will need chicken meat, you can take either chicken or ham, like mine. There are also two cooking options. The first is that the chicken is simply boiled. The second, and it is more authentic for the village of salamura, is the chicken that needs to be baked. But it turns out delicious in both cases. I had the time and desire, and so I rubbed the ham with salt, pepper, paprika, dry garlic and oil. Leave to marinate for about an hour and bake until tender.
  2. Also bake the peppers and tomatoes. For the winter, peppers are marinated in oil, they are already baked and without skin. Cut tomatoes in half, sprinkle with salt and sugar. You can sprinkle with your favorite greens. I tried the spicy. Preheat the oven to 200 degrees and bake for about 40 minutes.
    Also bake the peppers and tomatoes. For the winter, peppers are marinated in oil, they are already baked and without skin. Cut tomatoes in half, sprinkle with salt and sugar. You can sprinkle with your favorite greens. I tried the spicy. Preheat the oven to 200 degrees and bake for about 40 minutes.
  3. Peel the peppers from the seeds and skins, also peel the tomatoes and chop everything finely. Put it in a saucepan.
    Peel the peppers from the seeds and skins, also peel the tomatoes and chop everything finely. Put it in a saucepan.
  4. Finely chop the meat and add it to the vegetables. Pour about 1.5 liters of water and put it on the fire.
    Finely chop the meat and add it to the vegetables. Pour about 1.5 liters of water and put it on the fire.
  5. Finely chop the garlic and parsley and add to the soup. Wine vinegar is taken and added to taste, who adds a spoon, and who wants more sourness, then two. Let it boil and cook all together for about 10 minutes. If you want a thicker version of the dish, then pour the baked legs with tomato-pepper mass, add a little water and also add garlic and parsley, everything is baked for about 25 minutes.
    Finely chop the garlic and parsley and add to the soup. Wine vinegar is taken and added to taste, who adds a spoon, and who wants more sourness, then two. Let it boil and cook all together for about 10 minutes. If you want a thicker version of the dish, then pour the baked legs with tomato-pepper mass, add a little water and also add garlic and parsley, everything is baked for about 25 minutes.
  6. When serving, more freshly chopped garlic is put into this soup, and, by the way, it is very in harmony with the dish. Enjoy your meal!
    When serving, more freshly chopped garlic is put into this soup, and, by the way, it is very in harmony with the dish. Enjoy your meal!
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