Traditional Bulgarian Bob Chorba: Bean Soup with Spearmint
Bulgarian bob chorba is a brothy white-bean soup built with onion, carrot, pepper, tomato, sweet paprika and the characteristic aroma of dried spearmint. The beans remain whole and creamy while the broth stays rustic rather than being blended or thickened with potato.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse the beans and soak them in plenty of cold water for 8-12 hours. Drain and rinse again.
- 2
Cover the beans with fresh water, bring to a boil for 10 minutes, then reduce to a gentle simmer. Cook for 45 minutes before adding vegetables; top up with hot water if needed.
- 3
Heat the sunflower oil in a pan and soften the onion, carrot and pepper for 8 minutes. Take the pan off the heat, stir in the paprika, then add the tomato paste and a ladle of bean broth.
- 4
Add the vegetable mixture to the beans and simmer for another 45-60 minutes until the beans are completely tender but still mostly whole.
- 5
Crush the dried spearmint between your palms and stir it in with salt and black pepper during the final 10 minutes. Adjust the broth with hot water if it has become too thick.
- 6
Serve hot with optional parsley. The bowl should show creamy whole beans in a red-gold broth, not potato cubes or a blended puree.
Cook notes
Tips
Soak older beans overnight so they cook evenly.
Add paprika off direct heat to prevent bitterness.
Rub the dried spearmint between your palms to release its aroma.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate any leftovers in a sealed container for up to 3 days.
- Reheat the soup on the stove until warmed through before serving.
Substitutions
- Use navy beans or cannellini beans instead of white beans.
- For a more robust flavor, substitute vegetable broth for water.
What to Serve With
- Crusty bread for dipping
- A side salad for freshness
- Pickled vegetables for a tangy contrast
Common Mistakes
- Omitting sunflower oil from the vegetable base.
- Adding potato or blending the soup into a puree.
- Using two full tablespoons of spearmint, which overwhelms the beans.
Recipe FAQ
Can I use canned beans instead of dried?
Yes, you can use canned beans. Just skip the soaking and cooking time, and add them to the soup during the last 20 minutes.
Is there a vegetarian version of Bob Chorba?
This recipe is vegetarian-friendly as is, and can also be made vegan.
How can I store leftover Bob Chorba?
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
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Rice cooker
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Blender
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Saucepan
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Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
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