Ingredients
3 tbsp sunflower oil
1 onion
4 peppers
2-3 tomatoes
2 tbsp vermicelli
sprig of fresh savory
1 bunch parsley
salt
1 egg soup thickener
Photo added on
Photo author
tillia
Method
In the oil 1-2 tbsp water and sauté chopped onions and peppers. Add tomatoes, grated. Stew for another 10 minutes. Pour hot water. Once the soup boils add salt to taste, vermicelli and fresh savory twig. Simmer for 10-15 minutes. Allow it to cool for ten minutes with the lid open and bind with well beaten egg. Sprinkle with plenty of chopped parsley.
Containers:
Difficulty
Average
Tested
0 users
Comments
At room temperature or slightly chilled, this supichka slightly sour taste is very well suited to the current heat. May not bind with the egg.
Of all Bulgarian soups this is liubimata of my husband. For sledvashtata week ohladena- instead tarator! Thank You for the ability to imagine and most simplicity - beautiful!
I do tomato soup in this way, but put and cheese -stava delicious supichka :)
snowy, thank you very much! Enjoy your tasty soup and wait and your photos :)
Miroslava, I'm never put cheese and it will change the taste of the soup, but I am very glad that offers the idea of diversification:) Who as you like, so we share :)
followed the ways of cooking, but do not construction work because we are in a post to Mary. I did not catch what peppers and chopped - red; and instead of vermicelli - orizche. Little row, but today - so!
snowy, your picture is great! Peppers does not matter what color. Otherwise prefer Kapila as variety. BUILD thicken the soup. I love a thick soups, because they eat without bread. Maybe you put more water. Furthermore, by adding the tomatoes must boil to evaporate the juice of tomatoes they start browning slightly before pouring water / something while jumble /.