Ingredients for - Bulgarian Vrachanska Salamura soup
How to cook deliciously - Bulgarian Vrachanska Salamura soup
1. Stage
We need chicken meat, you can take either chicken or thighs, as I have. There are also two variants of cooking. The first is to simply boil the chicken. The second, which is more authentic for rustic salamura, is to bake the chicken. But it is delicious in both cases. I had the time and desire and so I rubbed the thighs with salt, pepper, paprika, dried garlic and oil. Allow to marinade for about an hour and bake until tender.
2. Stage
The same way we bake peppers and tomatoes. In winter we take peppers marinated in oil, they are already baked and without skin. Cut the tomatoes in half, sprinkle with salt and sugar. You can sprinkle with your favorite herbs. I had thyme. Preheat the oven to 200 degrees and bake for about 40 minutes.
3. Stage
Peel the peppers from the seeds and skins, peel the tomatoes as well and finely chop everything. Put them in a saucepan.
4. Stage
Finely grate the meat and add to the vegetables. Pour about 1.5 liters of water and put it on the fire.
5. Stage
Finely chop the garlic and parsley and add to the soup. Vinegar is taken and added to taste, someone adds a spoonful, and someone who wants more sourness, then two. Let it boil and cook all together for about 10 minutes. If you want a thicker version of the dish, then baked thighs are poured with tomato and pepper mass, add a little water and also add garlic and parsley; everything is baked for about 25 minutes.
6. Stage
When serving this soup you also put freshly sliced garlic, and it, by the way, very much in harmony with the dish. Bon appetit!
