Bulgarian bean soup (Bob chorba)
Monastery-style chorba is a Bulgarian bean soup (bob chorba). This first course is perfect for fasting. The soup is quite light but very filling due to the beans. It is also healthy because it is made without frying.
Equipment
- 1 pot
- 1 knife
- 1 chopping board
- 1 mix bowl
- 1 tablespoon
Ingredients
- 200 g red beans
- 1 tbsp vegetable oil
- 1 pc onion
- 1 pc carrot
- 1 pc tomato
- 1 pc bell pepper
- 1 bunch mint
- to taste salt
Instructions
- Prepare the specified ingredients. Wash and clean all the vegetables. We used already chopped frozen bell peppers. Choose garden mint, it has a milder taste compared to peppermint.
- Soak the beans in water in a 1:3 ratio and leave overnight. During this time, they will noticeably increase in size.200 g red beans
- Drain the water, rinse the beans and cover with fresh water. Put on the stove and bring to a boil. Drain the first water, add new water and cook until done. When the beans are almost ready, add vegetable oil.1 tbsp vegetable oil
- Finely chop the onion, dice the bell pepper and carrot. Add the onion with carrot and pepper to the soup, cook for 10 minutes.1 pc onion, 1 pc carrot
- Cut the tomato into random pieces and add to the pot. Add finely chopped mint and cook for another 10 minutes. You can also add hot pepper. Taste and season with salt to taste.1 pc tomato, 1 bunch mint, to taste salt
- The monastery chorba is ready. Serve in bowls, if desired, sprinkle with chopped parsley or garnish with mint. Enjoy your meal!
Nutrition
Calories: 86kcalCarbohydrates: 15gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 257mgPotassium: 267mgFiber: 5gSugar: 2gVitamin A: 125IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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