# Bob Chorba with Horse Sudzhuk

Bulgarian-style bean soup using expired borlotti beans and fresh horse sudzhuk that needs to be eaten soon.

## Ingredients

**From inventory (use first - expired):**
- [ ] 200g dried borlotti beans `ID:beans-borlotti` (F-??, pantry-foodbox, EXPIRED 2025-04) - already soaking

**From inventory (use soon):**
- [ ] 250-300g horse sudzhuk `ID:sudzhuk-horse-0124` (pantry-fridge, bb:2026-02-07)

**From inventory:**
- [ ] 1 tbsp smoked paprika `ID:paprika-smoked-kotanyi` (F-03, pantry-foodbox)
- [ ] 1 tsp cumin `ID:cumin-mykouzina` (F-03, pantry-foodbox)
- [ ] 1/2 tsp black pepper `ID:pepper-black-harmony` (F-03, pantry-foodbox)
- [ ] 2 cloves garlic (pantry-behind-stove, bb:2026-02)
- [ ] 1 medium onion (pantry-behind-stove, bb:2026-02)
- [ ] 250g crushed tomatoes `ID:tomato-marata` (F-??, pantry-foodbox)
- [ ] 2 tbsp sunflower oil `ID:sunfloweroil-seta` (pantry-spice-stove)
- [ ] Salt to taste

**Optional from inventory:**
- [ ] 1 dried bay leaf (if available)
- [ ] Fresh parsley or dried `ID:parsley-bioset` for serving

**Needs shopping:**
- None required - all ingredients available

**Preparation needed:**
- [x] Beans already soaking (ready to cook)

## Equipment

**Solveig galley:** Use pressure cooker for the beans - essential for reasonable cooking time. No stick blender available, so leave soup chunky or mash some beans with a fork.

## Instructions

### 1. Cook the beans (pressure cooker)
1. Drain the soaked borlotti beans, rinse well
2. Place in pressure cooker with fresh water (cover by 5cm)
3. Cook at pressure for 20-25 minutes until tender but not mushy
4. Drain, reserving 500ml of the cooking liquid

### 2. Prepare the sudzhuk
1. Slice the sudzhuk into 1cm thick rounds or half-moons
2. In a heavy pot, heat 1 tbsp oil over medium heat
3. Fry the sudzhuk slices until browned on both sides (3-4 min per side)
4. Remove and set aside - the fat will flavor the soup

### 3. Build the soup base
1. In the same pot with the sudzhuk fat, add remaining oil
2. Dice the onion, sauté until softened (5 min)
3. Mince the garlic, add and cook 1 minute
4. Add smoked paprika and cumin, stir 30 seconds (don't burn)
5. Add crushed tomatoes, stir well

### 4. Combine and simmer
1. Add the cooked beans to the pot
2. Pour in the reserved bean liquid (or water) - enough for soup consistency
3. Return half the sudzhuk to the pot
4. Season with black pepper and salt
5. Simmer uncovered 15-20 minutes to meld flavors
6. Taste and adjust seasoning

### 5. Serve
1. Ladle into bowls
2. Top with remaining sudzhuk slices
3. Sprinkle with dried parsley if desired
4. Serve with crusty bread

## Variations

> **Note:** Traditional Bulgarian bob chorba uses local sausage (usually pork) and spearmint (джоджен). This version uses horse sudzhuk which is spicier, so the mint is omitted. The smoked paprika adds depth that complements the sudzhuk's existing spices.

**Thicker stew version:** Use less liquid and let it reduce more. Mash some beans against the side of the pot.

**Spicier:** Add the ground chili `ID:chili-aladham` with the other spices.

## Items used from inventory

| Item | ID | Location | Status |
|------|-----|----------|--------|
| Borlotti beans | beans-borlotti | pantry-foodbox | EXPIRED 2025-04 |
| Horse sudzhuk | sudzhuk-horse-0124 | pantry-fridge | bb:2026-02-07 |
| Smoked paprika | paprika-smoked-kotanyi | F-03 | bb:2026-03 |
| Ground cumin | cumin-mykouzina | F-03 | OK |
| Black pepper | pepper-black-harmony | F-03 | OK |
| Crushed tomatoes | tomato-marata | pantry-foodbox | bb:2026-11 |
| Garlic | - | pantry-behind-stove | bb:2026-02 |
| Onion | - | pantry-behind-stove | bb:2026-02 |
| Sunflower oil | sunfloweroil-seta | pantry-spice-stove | OK |
| Dried parsley | parsley-bioset | F-03 | bb:2026-12 |

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*Generated 2026-01-30 to use expired borlotti beans and horse sudzhuk from Solveig inventory*