Discover the bold flavours of Bulgarian pileshka soup

Bulgarian chicken soup, known as pileshka, is a version of this classic dish that impresses with its richness of spices and unique aroma. Classic chicken soup in Bulgaria is prepared with the addition of vegetables, chicken, and a set of spices that give it a distinctive taste. Among the most important ingredients that differentiate pileshka from our broth are herbs and spices typical of the Balkan region. It's an excellent idea for a hearty, flavourful meal.

Bulgarian chicken soup, known as pileshka, is a traditional soup made with poultry – most often a whole chicken or its parts. It is similar to classical broth but stands out with its characteristic set of spices, which give it a unique, deep flavour and aroma. In pileszka, in addition to basic vegetables like carrots, parsley root, onion, and celery, spices typical of Balkan cuisine are used, such as oregano, savory, and marjoram.

Thanks to this combination of spices, the soup gains a slightly herbal, bold aroma that differs from the classic broth's taste. Additionally, garlic and bay leaves enhance the flavour depth, while fresh parsley, added at the end, introduces a touch of freshness. Bulgarian chicken soup pileshka is therefore an excellent alternative to traditional chicken soup, perfect for Sunday dinners or cooler days when you're looking for a hearty and warming dish.

Bulgarian chicken soup pileshka is an excellent choice for a hearty, aromatic meal that will delight family members. Thanks to a set of spices typical of Balkan cuisine, the broth gains a unique taste and depth.

Ingredients:

• 1 whole chicken (or 4-5 drumsticks),
• 2 carrots,
• 1 parsley root,
• 1 onion,
• 1/2 celery,
• 2 cloves of garlic,
• 2 bay leaves,
• 4-5 allspice berries,
• 1/2 teaspoon black peppercorns,
• 1 teaspoon dried oregano,
• 1 teaspoon marjoram,
• 1/2 teaspoon savory,
• salt to taste,
• fresh parsley for decoration.

The secret of pileshka is the selection of spices that give the soup its intense flavour and aroma. Oregano, savoury, and marjoram, typical of Balkan cuisine, emphasise the taste of poultry and give the broth a slightly herbal character. Adding garlic and bay leaves gives the broth depth, while fresh parsley adds freshness.

Preparation:

1. In a large pot, place the chicken (or drumsticks), cover with cold water, and bring to a boil over medium heat, removing any scum that appears on the surface.
2. Next, add peeled and chopped vegetables: carrots, parsley root, onion, and celery.
3. Add spices: allspice, bay leaves, black peppercorns, oregano, marjoram, savoury, and garlic cloves.
4. Simmer over low heat for about 1 hour 30 minutes until the meat and vegetables are tender, and the broth has a deep flavour.
5. Season with salt to taste at the end of cooking.
6. Before serving, garnish the chicken soup with parsley.

Additional tips:

• If you want to give the chicken soup a more intense colour, you can roast the onion over a gas flame before adding it to the broth;
• Pileshka can also be enriched with a bit of fresh lovage if you have it on hand – it will emphasise the taste and give the soup a characteristic aroma.