Supa Topcheta
Супа топчета·(SOO-pah tohp-CHEH-tah)
The Tuesday Pot: Bob Chorba & Stews
If you grew up in a Bulgarian household, the smell of summer savory steeping in a rich broth alongside tiny, tender meatballs is the definitive scent of home. Supa topcheta is an unpretentious, deeply comforting staple that finishes with a luxurious trick known as the zastroika. This simple emulsion of yogurt and egg yolks turns the broth velvety and rich without a drop of heavy cream. The grandmothers back home rely on a few strict rules: roll the meatballs small enough to fit on a soup spoon, lightly sauté the carrots to release their golden color, and use a splash of cold water to foolproof the temper. No restaurant flourishes—just the real thing, exactly as it should be.
Ingredients
- ground pork1/2 lb
- ground beef1/2 lb
- white rice1/4 cup
- egg white1 large
- yellow 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
- angel hair pasta1 1/2 oz
- egg yolks2 large
- plain whole milk Greek yogurt3/4 cup
- fresh lemon juice1 tbsp
- cold water2 tbsp
- fresh parsley1/4 cup
Method
- 01
Form the meatballs.
Combine the pork, beef, rice, egg white, grated onion, salt, pepper, paprika, and a half teaspoon of summer savory in a bowl. Form the mixture into hazelnut-sized meatballs, dredge them lightly in the flour, and set aside.
- 02
Build the broth.
Heat the oil in a heavy-bottomed pot over medium-high heat, adding the diced onion, carrots, and celery. Sauté until the onions turn translucent and the carrots bleed a golden-orange hue into the oil, then toss in the potatoes for one minute more.
- 03
Simmer the soup.
Pour in the water and the remaining tablespoon of summer savory, bringing the liquid to a gentle, rolling boil. Drop the floured meatballs in one by one, drop the heat to medium-low, cover partially, and let it simmer for twenty minutes.
- 04
Cook the pasta and rest.
Stir in the broken angel hair pasta and simmer for another eight to ten minutes until both the potatoes and the noodles are tender. Pull the pot entirely off the heat and let it sit for ten minutes so the violent boiling stops.
- 05
Prepare the zastroika.
Vigorously whisk the egg yolks, Greek yogurt, lemon juice, and cold water in a medium heat-proof bowl. That single splash of cold water is the grandmothers' secret to stabilizing the proteins, ensuring the yogurt won't scramble when it meets the hot broth.
- 06
Finish the soup.
Ladle a half cup of the hot broth into the yogurt mixture while whisking constantly, and repeat this twice more until the temper is warm and highly fluid. Slowly pour this mixture back into the main pot, stirring gently in a lazy circle, then adjust the seasoning and finish with a handful of fresh parsley.
Notes
The chubritsa is non-negotiable.
Bulgarian summer savory has a distinct, peppery aroma that makes this dish what it is. Find it online or at a local Eastern European market.
Sauté the carrots properly.
Taking the time to sauté the carrots extracts their fat-soluble beta-carotene, giving the soup its authentic and appetizing golden drops of oil.