Classic Bulgarian Green Bean Soup (One Pot, Simple Ingredients)

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Green bean soup is a classic dish in Bulgarian kitchens. I grew up eating it, and it’s still one of my favorites. It’s light, comforting, and full of vegetables. Unlike American green bean soup, this recipe is gluten free and made without flour. This is my mom’s version, just the way she cooked it for us.

The combination between green beans, garlic, tomatoes and fresh dill is one of my favorites. I actually have another recipe on the blog that unites the same flavors. It is the Mediterranean green bean casserole. If you like this recipe you are going to love the soup too.

Why You’ll Love This Recipe?

Helpful Tips

Sauté the onion and carrot first. Let the onion lightly caramelize and the carrot soften before adding the water. This builds a deeper, more flavorful base.

Season before adding the water. Adding salt to the vegetables first helps draw out their natural moisture and makes the vegetable broth more flavorful.

Bring the water to a boil before adding the remaining vegetables. Once the water is boiling, add the potatoes, green beans, and garlic. Then reduce the heat and let the soup simmer.

Take your time with the yogurt and egg yolk mixture. This traditional Bulgarian technique is called zastroika. It adds creaminess and richness to the soup. If the mixture is added directly to hot soup, it will curdle. To prevent this, slowly warm it by adding hot broth one tablespoon at a time, stirring constantly. Once the mixture is warm, return it to the soup.

Don’t skip the dill. For the best flavor, add the chopped dill at the very end, after removing the soup from the heat.

Substitutions & Variations

Herbs: Dill is the traditional herb used in this soup and adds the most authentic flavor. If needed, you can substitute it with other fresh herbs you have on hand, but the taste will be different.

Yogurt: Use plain Greek or Bulgarian yogurt for best results. Choose whole milk yogurt for the creamiest texture. Do not use flavored or sweetened yogurt. I have not tested this recipe with vegan yogurt, so I can’t guarantee the results.

Egg yolk: If you prefer an egg-free soup, simply omit the egg yolk. My mom used to add some freshly squeezed lemon juice to the yogurt if we were out of eggs. It still tasted delicious but a bit brighter.

Green beans: This soup works well with both fresh and frozen green beans. Frozen green beans may cook slightly faster since they are usually blanched before freezing.

Storage & Serving

Storage:
Store the soup in the refrigerator, preferably in the same pot it was cooked in. It will keep well for 3–4 days when properly refrigerated.

Reheating:
Reheat gently either in the microwave or on the stovetop. If using the stovetop, warm it over low to medium heat and avoid boiling to keep the soup smooth.

Serving suggestions:
Serve this green bean soup with crusty bread on the side. It also pairs well with pickled vegetables or pepperoncini. Finish with extra fresh dill and, if you like, some crumbled feta cheese on top. Feta isn’t traditional, but it’s how I enjoy it, because feta makes everything betta.

Print Recipe

Classic Bulgarian Green Bean Soup

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: Bulgarian

Keyword: gluten free, graiin free, green bean, Meatless, Vegetarian

Ingredients

• 2 Tbsp olive oil other oil works too
• 1 cup onion (finely chopped ) one small onion
• 1 medium carrot finely chopped
• 2 cups green beans cut to thirds fresh or frozen, about 1 lb
• 1 cup chopped russet potato peeled and chopped to 1 inch cubes
• 3 medium sized garlic cloves finely chopped
• ¼ cup tomato sauce without seasoning
• 1 egg yolk
• ¼ cup Plain or Greek yogurt whole
• salt and pepper to taste
• chopped fresh dill
• 8 cups water ½ gallon

Instructions

• Start by chopping the onion, carrot, potatoes and garlic.
  
• Heat two tablespoons of oil in a deep pot and sauté only the chopped onion and carrot in it until slightly soften.
  
• Add salt and pour eight cups or half a gallon of water over the vegetables. Then bring to a boil. Check for seasoning and add more salt if needed.
• Once the water is boiling add the chopped potatoes and green beans.
• Boil for 10 minutes or until the potato is cooked.
• Then add the tomato sauce and chopped garlic. Cook for 5 more minutes.
• Stir, check for seasoning and remove from the heat.
• In a bowl add an egg yolk and ¼ cup of yogurt and stir them well.
  
• Add a tablespoon form the soup broth to the yogurt mixture and stir. Continue adding broth (one tablespoon at a time) and stirring until the yogurt mixture is warm.

  The goal is to temper the egg yolk so it doesn’t separate. When the yogurt mixture is tempered add it back to the soup and stir.
• Serve with chopped fresh dill to taste.
  

Notes

Other recipes you might like

Bulgarian Meatball Soup

Green Pea and Asparagus Soup With Poached Egg

Green Bean Stew with Baby Potatoes(Vegan and Gluten Free)