Supa Topcheta is classic Bulgarian comfort food.
1 lb ground meat (meatball/meatloaf mix)
1 tsp sweet paprika
4 cloves garlic, minced
1 large onion, diced
¼ c. all-purpose flour (GF AP flour mix is perfect)
¼ c. olive oil
2 stalks celery, diced
2 carrots, diced
2 medium potatoes, peeled and cubed
8 c. bone broth (chicken, beef, or vegetable)
¾ c Greek yoghurt or sour cream
2 egg yolks
2 T lemon juice
¼ c. fresh parsley, minced (or 2T. dried)
Salt and pepper to taste
In a bowl, combine meat, egg, paprika, and half of the garlic. Form small bite-sized balls; dredge in flour to coat. Brown in small batches on the stovetop or in a large ovenproof pan in the oven.
Saute onion in oil, add garlic, carrots, and celery and cook until soft. Add stock, bring to the boil; reduce heat and simmer for 15 minutes. Add the meatballs and potatoes; continue to cook for about 15 minutes, until the potatoes are cooked through. Remove from heat.
In a small bowl, combine yoghurt, lemon juice, and egg yolks. Ladle some of the broth into the bowl to temper the eggs, then slowly add the yoghurt mixture to the pot to thicken. Heat through if needed.
Garnish with parsley or mild microgreens. Serve with your favourite bread.
This recipe is one of many that we have been collecting, modifying, and testing for a new cookbook especially for parents of Bulgarian-born kids. Let us know how you like this one!
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