Supa Topcheta
Супа топчета·(soo-pah tohp-cheh-tah)
The Tuesday Pot: Bob Chorba & Stews
Tuesday at six p.m., a heavy Dutch oven on the burner, the pork fat hisses, the peppery scent of summer savory steeping in a rich broth filling the kitchen. Supa Topcheta is an Eastern European masterclass in making something profound out of nothing but root vegetables, tiny pork and beef meatballs, and the legendary zastroika—a luxurious yogurt and egg temper that turns the broth incredibly velvety without heavy cream. Drop the meatballs into the liquid, turn down the heat, and let the pot do the rest.
Ingredients
- ground pork1/2 lb
- ground beef1/2 lb
- white rice1/4 cup
- egg white1 large
- onion1 small
- salt1 tsp
- black pepper1/2 tsp
- sweet paprika1 tsp
- dried summer savory1/2 tsp
- all-purpose flour1/4 cup
- sunflower oil2 tbsp
- yellow onion1 med
- carrots2 large
- celery stalks2 med
- Yukon Gold potatoes2 med
- water6 cup
- dried summer savory1 tbsp
- vermicelli noodles1.5 oz
- egg yolks2 large
- plain whole milk Greek yogurt3/4 cup
- fresh lemon juice1 tbsp
- water2 tbsp
- fresh parsley1/4 cup
Method
- 01
Combine the pork, beef, rice, egg white, grated onion, salt, pepper, paprika, and summer savory, forming the mixture into hazelnut-sized meatballs.
Roll each tiny meatball in the flour until lightly coated, shaking off the excess. This seals the meat and will gently give the broth body later.
- 02
Sauté the diced onion, carrots, and celery in the oil over medium-high heat until the carrots release a vibrant, golden-orange hue.
This carotene extraction is a grandmother's secret for an appetizing, beautifully colored broth. Stir in the potatoes and cook for one minute more.
- 03
Pour in the water and the remaining tablespoon of summer savory, bringing the pot to a boil before carefully dropping in the meatballs.
Reduce the heat to medium-low, cover partially, and let the soup simmer undisturbed for 20 minutes.
- 04
Stir in the crushed vermicelli noodles and simmer for an additional 8 to 10 minutes, then remove the pot entirely from the heat.
Let the soup rest for 10 minutes off the stove. The violent boiling must completely cease before the next step, or your temper will curdle.
- 05
Vigorously whisk the egg yolks, Greek yogurt, lemon juice, and cold water together in a medium heat-proof bowl.
Adding a splash of cold water is the ultimate homeland trick to stabilize the proteins, foolproof-ing the temper against the hot liquid.
- 06
Ladle hot broth into the yogurt mixture in a slow, steady stream while whisking constantly, then gently stir the warmed mixture back into the soup pot.
The clear broth will instantly transform into a luxurious, opaque liquid. Do not return the pot to the heat. Garnish with the fresh parsley and serve immediately with crusty bread.
Notes
Do not substitute the summer savory.
Known as chubritsa in Bulgaria, this earthy, peppery herb is the absolute, non-negotiable soul of the dish. Without it, you're just making generic soup.
Keep the meatballs incredibly small.
Aim for the size of a hazelnut. They cook faster, stay delightfully tender, and allow for the perfect distribution of meat, broth, and veg on a soup spoon.