cool refreshing Bulgarian cucumber soup

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bulgarian soup

After forty days of fasting from meat, it might be disappointing to see a vegetarian recipe, but this soup is soooo delicious.   We have a really wonderful friend from Bulgaria who brought this over for Pascha.  This is a great no cook soup – perfect for a warm sunny day.  The cucumbers and dill make it light and fresh, but then the walnuts add a richness to an already delicious soup.

One note – this recipe is made from a homemade yogurt, which has a soupier consistency, but really rich flavor.  If you buy store bought then stay away from greek yogurt, because it has had all the whey strained out – which is why it is so thick.  Look for Seven Stars plain yogurt and make sure you buy full fat…. harder to find, but better for you.

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Bulgarian Cucumber Soup

Ingredients

  • 1 large fresh cucumber, shredded through a large holed grater
  • 2 small garlic cloves, minced
  • ½ cup fresh dill, finely chopped
  • 2½ cups plain yogurt
  • 1 tbsp fresh lemon juice
  • approximately ⅓ cup water
  • 2 tsp sea salt
  • 1/2 cup walnuts, finely chopped

Directions

Place all ingredients (except water) into large bowl and stir well to incorporate.  Add water until you get desired consistency… like a thin pea soup.

Serve chilled.

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mushroom leek soup

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bowl of mushroom leek soup

During Great Lent we eat almost 40 days of soup.  Mostly, this is because it’s simpler to prepare our foods in this way.

This mushroom leek soup is one of my favorites – a hearty mushroom soup, made with just a few ingredients.  This is easy and nourishing and has many variations.

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Mushroom Leek Soup

serves two as a main course, with a nice big salad!

Ingredients

10 ounces of your favorite mushrooms (we just get the assorted pack with shiitake, cremini and portabello

2 leeks sliced thin, green and white parts

4 cloves garlic, minced

6-1/2 cups water

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 teaspoon sea salt

1/2 teaspoon pepper

Optional items:

1 strip kombu / seaweed

brown rice noodles

dash of toasted sesame oil

soy sauce or sirachi hot sauce to taste

you can use any combination of herbs that you prefer, like sage, bay leaf, oregano

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mushroom leek soup prep

 

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Preparation :

In a pot over medium low heat, add sliced leeks, salt, pepper,  rosemary and thyme.  Chop mushrooms and place in soup pot.   Let the leeks and  mushrooms sweat for about 10 minutes.   This will draw the water and flavors out of them.

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ready to cook mushroom leek soup

 

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Add garlic and water.  Place lid on pot and let simmer for 30-45 minutes.  This really depends on how tight the lid on your pot fits and whether a lot of steam escapes.

5 minutes before ready to eat, add two nests (they come bunched together and it looks like nests) of rice noodles to the mushroom leek soup.  You can take it off the heat and place the lid on, or continue to simmer.  They will cook either way.

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The final consistency I like is more on the stew side.

You can add any of the optional items or enjoy it as is.

Enjoy.

 

bowl of mushroom leek soup