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Sunday, 29 August 2010

Potato & Vermicelli soup or Kartofi e Fide Soupa

This simple soup is a firm favorite with the our friends in the village if you have any leftover Goat or Chicken you can bung that in too!
A very rustic simple dish that is delicious I love it & will be making loads this winter but without the oil as it will be a frequent visitor to my table.
It's actually one of my favorites & very filling so if your having it as a starter you may want to dish up just a little. As with most village recipes there are no fixed weights & measures its mainly done on knowing or if like me, pure guess work!!! It always comes out perfect. I would have this as a main or a light lunch with crusty rolls from Kaufland Mmmm If I have friends from the village for dinner it will be the second course after the salade then would be followed by a meat dish. I serve it hot but most Bulgarians don't eat hot food,  so you would be very fortunate to get it barely warm, serve it with Limontus although i have it with fresh ground black pepper :D

1 kg potatoes, Peeled & cut into small cubes
4 x Spring onions ( if like me you can't eat onions use Garlic instead)
3 x Eggs
Handful Chubritsa/Savoury or Oregano
Oil For Bulgarian taste use Sunflower oil but you can use olive etc or if you want a healthier option it won't hurt to leave it out!
2 x Chicken stock cubes (if your using Bulgarian stock cubes leave out the salt)
3/4 tsp Limontus
Parsley, fresh if you have it

In a large pan of water bring to the boil salt, oil, & onions or garlic. When boiling add the potato boil until soft, then add the fide/vermicelli. In a separate large bowl whisk 3 eggs with the limontus (if you can get it) & add the chubritsa/oregano & whisk.
When the soup is ready add the stock cubes.
Take the soup of the heat & ladle some liquid slowly into the egg mixture stirring all the time,
 then tip back into soup & whisk.

Serve with limontus, black pepper & crusty bread!
Can use this recipe as a base for chicken or other meat soup just add precooked meat & bones to the mixture but I would recommend as is!!!

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