John Myers
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Supa Topcheta – Bulgarian Soup with Minced Meat Balls
The perfect supa topcheta – bulgarian soup with minced meat balls recipe with a picture and simple step-by-step instructions.
for the minced meat balls
- 250 g Mixed minced meat
- 1 piece Egg free range
- 0,5 tsp Ground caraway
- 1 tsp Tschubritza
- Salt and pepper
for the soup
- 1 piece Onion
- 1 tbsp Sunflower oil
- 70 g Rice
- 1 piece Paprika
- 3 piece Carrots
- 70 g Fresh celery
- 1 piece Chilli pepper
- 1200 ml Meatsoup
- 1 piece Egg free range
- 3 tbsp Natural yoghurt
for seasoning
- 1 tsp Tschubritza
- Salt and pepper
- 1 tbsp Chopped parsley
Preparation of the minced meat balls
- Put the minced meat in a bowl. Mix in caraway seeds, Tschubritza and an egg, season with salt and pepper and mix everything together well. Shape small balls (approx. 2 cm. Diameter) with moistened hands and set aside.
Preparation of the Topcheta soup
- Peel the onion, wash it and chop it into small cubes. Clean the peppers, carrots and celery and cut into small pieces. Core and finely chop the chilli pepper (if you don’t like spiciness, just leave out the chilli pepper).
- Heat 1 tablespoon of sunflower oil in a saucepan and fry the onion cubes in it. Add the rice and fry for another 2-3 minutes. Add the chopped vegetables and the chilli pepper, deglaze with the meat stock. Pour in the meatballs and 1 teaspoon of Tschubritza, turn down the heat and cover the soup and let simmer for about 20 minutes.
- Remove the saucepan from the heat and season the soup with salt and pepper.
- In a bowl, whisk the egg and Bulgarian yoghurt (substitute Greek yoghurt) with a whisk. Stir part of the cooked soup (about 200 ml) into the egg yoghurt mixture. Stir this mixture into the hot soup and heat to just below the boiling point. When heated, the egg yolk binds the liquid and the soup becomes creamy and does not flocculate. Be careful !!! Excessive heat (boiling) would cause the egg white to curdle.
- Pour the “Topcheta” soup into preheated soup plates and sprinkle with finely chopped parsley before enjoying. If required, crispy baked baguette or white, wholemeal bread is enough
info
- Tschubritza is simple summer savory (Satureja hortensis) or also known as garden savory and is the universal national spice of Bulgaria. If you don’t get any, simply season the minced meat ball soup with savory.
- The word “Topcheta” is Bulgarian, it means “ball” in German. ~ ❀ ~ Have fun with the preparation and bon appetite! ~ ❀ ~
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