I was looking for a dish that was (1) quick and (2) Bulgarian so that I could cook a tabletop adventure before Jake ran out the door this evening. This was it: Vipava Corba, a Bulgarian cabbage soup. Absolutely delicious!
2 cans of beans (I used 1 can of cannellini beans and 1 can of red kidney beans)
3 potatoes, scrubbed and cubed
2 leeks, trimmed and sliced
5 strips applewood smoked bacon
4 C organic chicken broth (the original recipe calls for beef stock)
smoked sea salt and flower pepper
2 T white whole wheat flour
2 T olive oil
2 T minced garlic
thick, European-style yogurt for garnish
In a large soup pot, saute bacon, leeks, potatoes and garlic in oil for 15 minutes. Add flour and stir well. Saute until flour turns golden about 5 minutes. Add salt, pepper, sauerkraut and broth. Simmer for 15 minutes. Add beans and simmer for another 15 minutes minutes. Garnish with a dollop of yogurt and sprinkle with paprika. Serve with a wedge of tutmanik (Bulgarian cheese bread).