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Bulgarian Soups - Traditionally Delightful

Bulgarian soups have been consumed for thousands of years and even today they are still enjoyed by Bulgarian people young and old.

Their ingredients typically consist of cheaper cuts of meat including offal parts such as heart, liver, kidneys and lungs, pig's heads, tails and trotters, cow's tongues and so on. Vegetable soups are consumed by the fainter hearted. Fish soup is also very especially on the coastal areas.


The soups are normally eaten at lunch time with fresh bread as an accompaniment. In the cities from midday onwards it is normal to see restaurants filling up with local workers who are dining during their lunch break. Bulgarians, unlike British people do not like taking home made sandwiches with them for lunch, and with most Bulgarian soups costing from as little as 1.50 BGN then it is no surprise that they prefer to eat in a comfortable restaurant and socialise at the same time.

Types of Bulgarian Soups

Some of the most popular of Bulgarian soups are chicken soup (Pileshki), which can be made from chicken meat but is very often mixed with some of the offal. It will then be flavoured with fresh parsley and maybe some of Bulgaria herbs and spices such as shareno salt and chubritsa.

Tripe soup (Schembe Chorba) in Bulgarian is a milky type consistency made from chopped tripe, milk, paprika and oil. It would be served with condiments of freshly crushed garlic which has been marinated in vinegar and occasionally oil. Hot chilli flakes or powder will also be provided and along with the garlic marinade the two will be added to the soup by the eater to his own liking.

Tripe soup is more commonly eaten by men and is said to be the perfect hangover cure!

Bean Soup (Bob Chorba) is a favourite of many Bulgarian people and it is made from either white or red beans, parsley and various other vegetables such as carrots, depending on the recipe.

Lamb Soup (Agneshki) is similar in its ingredients to chicken soup and although most Bulgarian soups tend to be oily, the lamb soup can be very oily in some restaurants.

Tarator is hugely adored by Bulgarians. It is a cold soup so it is preferred in the summer months. It is traditionally made from Bulgarian yoghurt which is shaken rapidly whilst still in its container. This makes the yoghurt thin and pourable, an ideal consistency for soup. It has fresh crushed garlic cloves added and along with chopped dill, oil and chopped cucumber this soup has to be tried, particularly if you like garlic.

During the summer months in Bulgaria many gardeners particularly in the villages have an abundance of tomatoes and these are also used to make great tomato soup (Domati), there are recipes for both hot and cold (winter and summer) tomato soups.

For a full range of recipes see our recipe PDF which includes some great Bulgarian Soups