In the world of soup, Bulgarian rose water is a holy grail.
When Bulgarian President Boyko Borisov suggested that Bulgarians prepare a Bulgarian Soup with Bulgarian Rose Water, I knew that I had to try it.
In this Bulgarian Soup, I had three ingredients in my mouth: Bulgarian Rose water, Bulgarian Beef and Bulgarian Beef Sauce.
I know, I know, it’s a lot of ingredients, but this is what I got: Bulgarian Soup Ingredients 2 cups vegetable stock (use extra if you have it) 1 cup onion, diced (or 1/2 onion) 1/3 cup celery, diced 2 cloves garlic, minced 1 tbsp.
butter 1 tbsp olive oil 1/4 tsp.
dried basil, chopped 1 cup beef stock 1 cup water 1/8 tsp.
salt, or to taste 2 cups beef stock or vegetable stock, chopped (use additional) 1 tbsp fresh basil, finely chopped 1/5 cup carrots, chopped 2 cups Bulgarian Beef, chopped 4 cloves garlic 2 cups red onion, chopped 8 carrots, peeled and diced 1/1 cup carrots and celery slices (optional) 1 large bunch of parsley, chopped 3 cups chopped kale, stems removed 1/6 cup chopped fresh basil 1 cup parsley leaves 1/16 cup fresh basil leaves Directions To prepare the Bulgarian Soup: Heat 1 cup vegetable stock in a medium-sized pot over medium heat.
Add onion and cook for 2 minutes.
Add garlic and butter and sauté for a few minutes.
Then add the vegetable stock and the beef stock, salt, and basil.
Add the stock and beef stock mixture and bring to a boil.
Reduce the heat and simmer until the soup is thickened.
The soup should be thick enough to cover the bottom of a pot, but not runny.
Remove the soup from the heat.
The mixture should thicken and thicken again as it cools.
Drain off any excess broth and discard the soup.