Dish

Supa topcheta

Meatball soup

The soup is made from a blend of vegetables, such as carrots, onions, and potatoes, which are simmered with beef broth and spices. The meatballs are made from a mixture of ground beef and pork, which are seasoned with garlic and herbs and then simmered in the broth until cooked through. Supa Topcheta is often served with a side of sour cream and a slice of crusty bread.

European cuisine› Eastern European cuisine› Bulgarian cuisine

Soup› Meat Soup

Origins and history

Supa Topcheta is believed to have originated in Bulgaria in the 19th century. It was originally a dish for the royal court, but it eventually became popular among the general population. Today, Supa Topcheta is a beloved dish throughout Bulgaria, and it is often considered a national dish.

Dietary considerations

Supa Topcheta is not suitable for vegetarians or vegans, as it contains beef and pork. It may also contain gluten if wheat-based ingredients are used in the broth or meatballs.

Variations

There are many variations of Supa Topcheta, depending on the region and the cook. Some versions use different vegetables, while others add additional spices or ingredients to the broth. Some cooks also use different types of meat, such as lamb or chicken.

Presentation and garnishing

Supa Topcheta is typically served in a bowl, with the meatballs and vegetables arranged on top of the broth. The dish is often garnished with fresh herbs, such as parsley or dill.

Tips & Tricks

To make the meatballs extra flavorful, try adding a tablespoon of grated onion to the meat mixture. This will help to infuse the meat with flavor and make it more tender.

Side-dishes

Supa Topcheta is typically served with a side of sour cream and a slice of crusty bread. It can also be served with a variety of vegetables, such as steamed broccoli or sautéed spinach.