Super Topcheta

Ingredients for 4 servings:

• 1 large tomato(s)
• 1 large onion(s)
• 1 large carrot(s)
• 1 large zucchini
• 1 clove(s) garlic
• 500 g minced beef or mixed
• 100 g rice
• 1 egg(s), possibly 2
• e.g. vegetable broth, instant
• 1 liter of water, possibly more
• some flour
• salt and pepper
• Paprika powder, hot
• cumin
• Maggi
• chili
• 1 tbsp vegetable oil
• possibly savory

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Bulgarian meatball soup based on my father’s recipe

Bring one liter of water with vegetable stock to a boil and season with a tablespoon of vegetable oil, salt, pepper, paprika, chili, and a few drops of Maggi. Wash the vegetables, chop them finely or dice them, and add them to the stock. Let the vegetables simmer for about 15 minutes. Place the minced meat in a bowl and season well with the same spices and cumin. Add 2-3 tablespoons of uncooked rice and knead everything well. Then form meatballs and coat them in flour. Add the finished meatballs to the soup along with the remaining rice. Let it simmer for 15-20 minutes, depending on how long the rice took to cook. If the rice absorbs too much water, add another 0.5-1 liter of water and add the appropriate amount of vegetable stock and seasoning. Finally, whisk one or two eggs in a bowl and add them to the soup. Let it simmer for 3-4 minutes and serve. Chubriza, or savory, should also be added to the soup.