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Bulgarian Vegetable Soup

A hearty soup of potatoes, carrots, cabbage, peppers, tomatoes, beetroot, onion, and yogurt, thickened with flour and egg, topped with kashkaval cheese.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Bulgarian Vegetable Soup

Timehalf hour

Ingredients

Directions

Prepare the vegetables

  1. Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers.

  2. When soft, add the diced potatoes.

  3. Boil the diced beetroot.

Make the base

  1. Stew the finely chopped onion until soft, then add the flour, paprika and grated tomatoes.

  2. Add the mixture to the boiling vegetables and boil for another half hour.

  3. Add the beetroot at the end.

Thicken and serve

  1. Thicken with an egg beaten in yoghurt.

  2. Serve with finely chopped parsley and grated kashkaval.

Nutrition, whole recipe (rough)

966Calories
38 gProtein
17 gFat
168 gCarbs

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Celery1 stalk (40g)6
Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Beetrootnot in our table0
Sunflower Oilnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Carrot + beetroottop 4% of all pairs
    Smell alikestrong
    Cooked together699 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Cabbage + beetroottop 4% of all pairs
    Smell alikestrong
    Cooked together377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Beaten into yoghurt, it thickens the soup as it is stirred in.
Flour
Stewed with the onion, it helps thicken the base of the soup.
Yoghurt
Mixed with the beaten egg, it adds creaminess and a slight tang to the soup.
Tomatoes
Grated and stewed, they add acidity and body to the base.
Potatoes
Diced and cooked until tender, they add starch that gives the soup body.

The step that matters

Thicken with the egg and yoghurt. If the egg is added straight to hot soup it can scramble. Beating it into the yoghurt first and stirring it in gradually helps keep the soup smooth.

Swap the tomato

How well each one fits the dish's main ingredients (potato, carrot, celery, pepper, cabbage, onion, beetroot):

  1. Turnipfits better
  2. Parsnipfits better
  3. Lettucefits better
  4. Tomatothe original

Fit is the average pairing score against potato, carrot, celery, pepper, cabbage, onion, beetroot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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