Bob Chorba (Bulgarian Bean Soup)

About This Recipe

Bob chorba is Bulgaria's national soup, as fundamental to Bulgarian identity as sarma is to Serbian. Dried white or kidney beans are slowly cooked with onion, tomato, carrot, dried spearmint (djodjen), and chubritsa (summer savory) until thick and velvety. Unlike Serbian pasulj, Bulgarian bob chorba is frequently made completely vegetarian and relies on dried spearmint — a distinctly Bulgarian touch — as its most characteristic seasoning. During the Bulgarian Orthodox fasting periods that make up a significant part of the calendar, bob chorba sustains millions. It is warming, deeply flavored, and humble in the best possible way.

Ingredients

Serves 6

• 400 gdried white beans or kidney beans
• 2 mediumonions, finely diced
• 2 mediumcarrots, diced
• 3 mediumtomatoes, diced (or 400 g canned)
• 3 clovesgarlic, minced
• 3 tbspsunflower oil
• 1.5 tbspsweet paprika
• 1 tspdried spearmint (djodjen)
• 1 tspdried summer savory (chubritsa)
• 1 tspdried oregano
• Salt and pepper(to taste)
• Fresh parsleyto garnish
• Chili flakesoptional, to serve

Instructions

1. 1

   Soak beans

   Soak dried beans overnight in cold water. Drain, rinse, cover with fresh water, bring to a boil for 10 minutes, then drain again.

2. 2

   Simmer the beans

   Cover beans with 1.5 litres of fresh water. Add carrots and half the onion. Bring to a boil, then simmer on low for 60–90 minutes until beans are very tender. Do not salt yet.

3. 3

   Make the flavoring base

   In a separate pan, heat oil over medium heat. Cook remaining onion until golden. Add garlic and cook 1 minute. Add tomatoes and cook 10 minutes until the tomatoes break down into a thick sauce.

4. 4

   Add paprika and herbs

   Remove the tomato pan from heat. Stir in paprika quickly (off heat to prevent burning). Add dried spearmint, chubritsa, and oregano.

5. 5

   Combine and finish

   Pour the tomato-herb mixture into the bean pot. Season generously with salt and pepper. Simmer together for 20 more minutes, stirring occasionally, mashing some beans against the side of the pot to thicken the soup naturally.

6. 6

   Serve

   Ladle into bowls, drizzle with a little sunflower oil, and garnish with fresh parsley. Serve with crusty bread and pickled peppers (turshia).

Variations

• •

  Meat version: Add diced smoked pork or a ham hock in step 2 for a richer, non-vegan version.

• •

  Bob chorba with dried peppers: Rehydrate dried whole red peppers and blend them into the soup for extra depth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days. The soup thickens considerably — add water when reheating. Freezes well for 3 months.

Frequently Asked Questions