If there's one dish that defines Bulgarian Christmas Eve, it's bob chorba—a rich, satisfying bean soup that has warmed Bulgarian homes for centuries. Despite the fasting restrictions that prohibit meat and dairy on this special night, bob chorba proves that a meal can be both simple and incredibly filling. This humble soup, made primarily from white beans, transforms basic ingredients into something deeply comforting and delicious.

The beauty of bob chorba lies in its versatility and forgiving nature. Every Bulgarian family has their own version, passed down through generations with slight tweaks and personal touches. Some like it thick and stew-like, others prefer it brothier. Some load it with vegetables, while others keep it minimal. There's no single "correct" way to make it, which makes it perfect for home cooks of all skill levels.

To make a traditional bob chorba, you'll need dried white beans as your foundation—about 500 grams should serve 6-8 people generously. Soak the beans overnight in plenty of cold water. This step is crucial as it softens the beans and significantly reduces cooking time. If you forget to soak them overnight, you can use a quick-soak method: cover the beans with water, bring to a boil, remove from heat, and let them sit for an hour.

Once your beans are soaked, drain and rinse them thoroughly. Place them in a large pot with fresh water—about 2 liters should do. Bring to a boil, then reduce the heat and let them simmer. This initial cooking takes about an hour, sometimes longer depending on your beans. You'll know they're ready when they're tender but not mushy. Some cooks add a bay leaf or two during this stage for extra flavor.

While the beans are cooking, prepare your vegetables. Dice 2-3 onions, a couple of carrots, and a few stalks of celery. Some recipes call for red peppers, tomatoes, or even a small amount of potatoes. Chop everything relatively small so it integrates well into the soup. The vegetables not only add flavor but also help thicken the soup naturally as they break down during cooking.

Here's where technique matters: in a separate pan, heat a generous amount of sunflower oil—about 100 ml. Add your diced onions and sauté until they're soft and translucent, about 5-7 minutes. Add the carrots and celery, cooking for another few minutes until they start to soften. This sautéing step, called "zaprazhka" in Bulgarian cooking, builds a flavor foundation that makes all the difference.

Add a tablespoon or two of paprika to the vegetables, stirring quickly—paprika burns easily, so you want it to bloom in the oil for just 30 seconds before adding liquid. If you're using tomatoes, add them now along with some of the bean cooking liquid. Let everything simmer together for a few minutes.

Pour this vegetable mixture into your pot of cooked beans. Add dried mint (around a tablespoon), salt to taste, and black pepper. Some cooks add a pinch of hot pepper flakes for warmth. The mint is essential—it gives bob chorba its distinctive Bulgarian character. Fresh mint works too, though dried is more traditional for this dish.