Spanachena Supa sas Sirene
Спаначена супа със сирене·(spah-NAH-cheh-nah SOO-pah sahs SEE-reh-neh)
The Tuesday Pot: Bob Chorba & Stews
Forget the heavy cream and pureed cauliflower nonsense. This is the authentic, rustic Bulgarian chorba a grandmother makes with whatever is pulling from the spring garden, stretched with pantry staples to feed a busy household. It is a humble, deeply comforting masterclass in making simple things extraordinary: an earthy, spearmint-laced broth given body by short-grain rice, transformed into velvet through a careful yogurt tempering, and finished with the sharp, salty punch of brined sheep's milk cheese. It is exactly what home tastes like, and it comes together in under forty minutes on a Tuesday night.
Ingredients
- sunflower oil3 tbsp
- yellow onion1 med
- carrot1 med
- all-purpose flour1 tbsp
- sweet paprika1 tsp
- water6 cup
- short-grain rice1/3 cup
- baby spinach10 oz
- dried spearmint1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- egg yolks2 large
- plain whole milk Greek yogurt1/2 cup
- sheep's milk feta4 oz
Method
- 01
Build the foundation.
Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat, then sauté the onion and carrot until soft and translucent, about 5 to 7 minutes.
- 02
Bloom the paprika.
Stir in the flour and cook for one minute. Pull the pot briefly off the heat, stir in the sweet paprika, and let it bloom in the residual heat for exactly ten seconds so it releases its oils without turning bitter.
- 03
Simmer the rice.
Return the pot to the heat and immediately pour in the water. Add the rinsed rice, salt, and black pepper. Bring to a gentle boil, reduce to a simmer, cover, and cook for 12 to 15 minutes until the rice is tender.
- 04
Wilt the spinach.
Stir in the spinach and the spearmint. Simmer for 3 to 5 minutes until the greens are vibrant and tender, then remove the pot entirely from the heat.
- 05
Temper the zastroika.
In a medium bowl, vigorously whisk the egg yolks and yogurt until smooth. While whisking constantly, slowly drizzle in three ladles of the hot soup broth one at a time to slowly bring the yogurt up to temperature without curdling the eggs.
- 06
Unite and serve.
Slowly pour the warmed yogurt mixture back into the main pot, stirring gently to create a silky, cloudy broth. Ladle into bowls and generously crumble the brined feta over the top just before eating, letting the hot soup soften the cheese.
Notes
Respect the zastroika.
Never return the pot to the heat or cover it with a lid once the yogurt and egg mixture has been stirred in, or the soup will separate and curdle.
Seek out spearmint.
Standard peppermint will make the soup taste medicinal. If you cannot find dried spearmint at a Middle Eastern market, use a very light touch of standard dried mint mixed with fresh parsley.
Buy feta in brine.
Pre-crumbled American feta is too dry and coated in anti-caking agents. Look for a block of sheep's milk feta submerged in brine for the authentic creamy, sharp tang.