Vipava Corba
(Cabbage Soup) Recipe

Origin: Bulgaria Period: Traditional

Ingredients:

800g cooked beans, any kind (tinned is fine)
3 large potatoes, chopped
450g sauerkraut
450g smoked pork, chopped
1l beef stock
salt and freshly-ground black pepper, to taste
2 tbsp flour
2 tbsp olive oil
2 garlic cloves, chopped
5 tbsp plain yoghurt

Vipava Corba
(Cabbage Soup) Preparation:

Method:

Add the oil to a pan and use to fry the pork, potatoes and garlic for 10 minutes, stirring occasionally to ensure the pork is evenly browned. Sprinkle the flour over the top, stir in well then cook for 5 minutes, stirring frequently, until the flour turns golden brown.

Stir-in the sauerkraut and beef stock then season with salt and black pepper. Bring to a simmer and cook for 15 minutes before adding the beans. Return the mixture to a simmer and cook for 10 minutes more, or until heated through.

Take off the heat, stir-in the yoghurt and serve ladled into 4 soup bowls.

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