Bulgarian Bean Soup (Bob Chorba)
Боб чорба Bob chorbaSay it: bob CHOR-bah
A pot of bob chorba is a familiar sight in Bulgarian kitchens, often made on cool days or as a Monday meal. The beans cook until creamy, a quick paprika-flour roux gives the broth a silky body, and dried spearmint adds a fresh, herbal lift. It is a meatless soup that still feels like a full meal, and the stovetop method is simple enough for a lazy afternoon.
Bulgarian Bean Soup (Bob Chorba)
Боб чорба, Bob chorba
Pronounced bob CHOR-bah
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 hr
- Total
- 2 hr 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
For the roux and finishing
Method
Sort through the beans and rinse them. Put them in a bowl, add cold water so it sits about 2 inches above the beans, and leave for 8–12 hours. Drain and rinse again.
Transfer the soaked beans to a large pot, cover with fresh cold water by 2 inches, and bring to a boil. Boil for 10–15 minutes, then drain and throw away the water.
Put the beans back in the pot with 8 cups (1.9 L) water. Bring to a boil, then lower the heat, partly cover, and simmer for 45–60 minutes, until the beans begin to soften. Remove any foam that rises.
Add the onion, carrots, and bell pepper; keep simmering for 30 minutes. Then add the tomatoes and cook for another 20–30 minutes, until the beans are completely tender.
Warm the oil in a small pan over medium heat. Add the flour and whisk constantly until it turns pale gold, about 2 minutes. Take the pan off the heat, stir in the paprika quickly, then whisk in a ladle of the hot bean broth until the mixture is smooth.
Scrape the roux into the soup while stirring. Simmer gently for 5 minutes, until the broth thickens a little.
Turn off the heat. Stir in the crushed spearmint and parsley, then add salt to taste. Let the pot sit for 5–10 minutes before ladling out.
Regional variant: Bean Soup with Summer Savory (Bob chorba s chubritsa)
Use 1 tablespoon dried summer savory (chubritsa) in place of the spearmint; it brings a mildly peppery, thyme-like flavor. To make a lighter pot, skip the flour roux and add the paprika along with the vegetables—the result is brothier but still aromatic. In some kitchens, a chopped celery stalk goes in with the onion.
Cook's notes
- Soaking the beans and then discarding the first cooking water both help keep the soup from tasting heavy or overly starchy.
- Hold back the tomatoes until the beans are nearly done; their acidity can keep beans from softening as quickly.
- Add the dried mint after the heat is off so its aroma stays bright.
Serve with
Pair with warm crusty bread, a green salad, and a little vinegar or hot peppers on the side.
Make ahead and storage
This soup is even better the following day. Keep it in the refrigerator for up to 4 days or freeze it for up to 2 months. Reheat gently and add a splash of water if it has thickened too much.
