Bulgarian Spinach Soup
A Bulgarian spinach and rice soup for the fasting days, soured with lemon instead of the egg-and-yoghurt liaison of the everyday version — light, green and on the table in under an hour.
Ingredients
Ingredients
- 500 g fresh spinach, washed and chopped
- 1 medium onion, finely chopped
- 1 carrot, grated
- 60 g short-grain rice, rinsed
- 3 tbsp sunflower oil
- 1.5 l hot water
- 1.5 tsp salt
- 0.5 tsp black pepper, ground
- 1 lemon, juiced
- 2 tbsp dill, chopped
Nutrition (estimated)
high confidenceRecipe total: 846 kcal · P 22.9g · C 94.3g · F 48.3g
Estimated from 10 of 10 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Heat the oil in a pot over medium heat and soften the onion and carrot for 6–8 minutes.
- 2Add the rice and stir for 1 minute, so every grain is coated in oil.
- 3Pour in the hot water, add the salt, bring to the boil and simmer 15 minutes, until the rice is nearly cooked.
- 4Add the spinach a handful at a time, letting each wilt before adding the next, and simmer 5 minutes more — no longer, or it loses its colour.
- 5Take off the heat, season with the black pepper and stir in the lemon juice and dill.
- 6Rest 5 minutes and serve.
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Questions and answers
How long does Bulgarian Spinach Soup take to make?
About 40 minutes: 15 min prep and 25 min cooking.
What ingredients do you need for Bulgarian Spinach Soup?
10 ingredients: fresh spinach, onion, carrot, short-grain rice, sunflower oil, hot water, salt, black pepper, lemon, dill.
How many servings does this Bulgarian Spinach Soup recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Bulgarian Spinach Soup?
About 141 kcal, with 3.8 g protein, 15.7 g carbohydrate and 8.1 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Bulgarian Spinach Soup recipe suit?
It is vegan, gluten-free and dairy-free.
What cuisine is Bulgarian Spinach Soup?
Bulgarian Spinach Soup comes from Bulgarian cuisine.
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