Bulgarian pileshka: A bold twist on traditional chicken soup

Bulgarian chicken soup, known as pileshka, is a twist on this classic dish, impressing with its rich blend of spices and unique aroma. Classic chicken soup in Bulgaria is made with vegetables, chicken, and an array of spices that impart a distinctive taste. Among the key ingredients that set pileshka apart from 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 akin to traditional broth, but what sets it apart is a unique blend of spices that lends it an exceptional depth of flavour and aroma. In pileszka, alongside basic vegetables like carrots, parsley root, onion, and celery, spices common in Balkan cuisine are used, such as oregano, savoury, and marjoram.

This spice combination gives the soup a slightly herbal, bold aroma that differs from the classic chicken soup taste. The presence of garlic and bay leaves enhances the flavour's 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 craving a hearty and warming dish.

Bulgarian chicken soup pileshka is an excellent choice for a hearty, aromatic meal that will delight your family. 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 savoury,
• salt to taste,
• fresh parsley for garnish.

The secret of pileshka is the selection of spices that impart the soup's intense flavour and aroma. Oregano, savoury, and marjoram, typical of Balkan cuisine, enhance the taste of poultry and give the broth a slightly herbal character. The addition of garlic and bay leaves adds depth to the broth, while fresh parsley brings in a refreshing note.

Preparation:

1. In a large pot, place the chicken (or drumsticks), cover with cold water, and bring to a boil over medium heat, skimming off 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 and 30 minutes (1.5 hours) 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, 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 emphasize the taste and give the soup a characteristic aroma.