Ribena chorba is a traditional fish soup that is prepared with different kinds of fish or fish heads and chunks of vegetables cooked in a fish broth. Bulgarian fish soup is generally made with a variety of either freshwater or saltwater fish which are cooked in salted water, cut into pieces, and then simmered with chunks of vegetables, herbs, and spices in a fish broth.
Typical vegetables include potatoes, carrots, onions, peppers, garlic, and tomatoes, while the selection of herbs includes tarragon, lovage, bay leaves, parsley, allspice, thyme, and dill. The soup is often enhanced with a roux of butter and paprika or a mixture of beaten eggs and sour milk.
MOST ICONIC Ribena chorba
MAIN INGREDIENTS
This classic Bulgarian soup consists of beef or pork meatballs cooked in a flavorful broth alongside various vegetables. The tender meatballs mostly incorporate rice, onions, and a variety of spices, and the broth is usually thickened with yogurt or eggs, and typically seasoned with lemon juice.
Traditionally associated with Christmastime, this comforting, creamy soup is a staple dish enjoyed on many special occasions, generously garnished with parsley and usually served alongside bread.
MOST ICONIC Supa topcheta
MAIN INGREDIENTS
Shkembe chorba is a nourishing Bulgarian soup made with a combination of tripe, water, flour, milk, red wine vinegar, garlic, paprika, and hot chili peppers. When served, it is recommended to garnish it with chopped parsley, then consume it with beer or rakia on the side.
This soup is well-known in Bulgaria for being a great hangover cure after a night of clubbing in chalga clubs or mechanas.
MOST ICONIC Shkembe chorba
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