Chorba ot Kiselets (Bulgarian Sorrel Soup)
A tangy spring soup built from sorrel simmered with rice, then finished with an egg-and-yogurt liaison tempered in gradually off the heat - adding the yogurt mixture straight into the boiling soup, instead of tempering it first, is what would curdle it, so it's whisked with hot broth off the heat before going back in.
⏱ 30 min🍽 4 servings
dinnervegetarianquick
Ingredients
- •1 large bunch sorrel, stems removed, chopped
- •1/4 cup rice
- •1 onion, finely chopped
- •2 tbsp vegetable oil
- •5 cups water
- •2 egg yolks
- •1/2 cup plain yogurt
- •Salt to taste
- •Pepper to taste
- •Crumbled sirene, for serving
Steps
- 1.Heat the oil in a pot and sauté the onion for 4-5 minutes, until soft and translucent.
- 2.Add the water and rice, bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the rice is tender.
- 3.Stir in the chopped sorrel and simmer for 3-4 minutes more, until wilted and the soup turns a soft olive-green.
- 4.Remove the pot from the heat. In a separate bowl, whisk the egg yolks and yogurt together until smooth.
- 5.Ladle a cup of the hot soup into the egg-yogurt mixture, whisking constantly, to gradually warm it up without curdling - adding the yogurt mixture cold, straight into the pot, is what would make it curdle instead of blending in smoothly.
- 6.Whisk the tempered egg-yogurt mixture back into the pot, off the heat, until fully combined and silky.
- 7.Season with salt and pepper, and serve hot or lightly chilled, topped with crumbled sirene.