Take any veggies you have (potatoes, carrots, squash, onions, garlic, cabbage, peppers, really any). Slice, put on baking sheet and drizzle with oil and sprinkle with salt. Roast at 425 until tender. Then add to a pot of veggie or chicken stock. Puree slightly and that’s it.
Sharon B. tried this recipe and suggested the following: So I pureed 1/2 the veggies (including potatoes) to thicken it. I also added a ham bone for flavor, and a bunch of left over sautéed veggies. Thanks for the inspiration to use what I had on hand!?
For other Bulgarian Cooking recipes visit: https://www.amazon.com/Cooking-Traditions-Bulgaria-Second-Kathryn/dp/1479233854/ref=sr_1_7?ie=UTF8&qid=1485138098&sr=8-7&keywords=bulgarian+cookbook