This vibrant cold soup, a staple of Caucasian cuisine, marries sun-ripened tomatoes, tender bulgur, and creamy brine cheese in a refreshing bowl. Perfect for warm weather, it balances tangy, savory, and herbal notes with a satisfying chew from the grains. Whether you serve it as a light lunch or a starter, this dish is a celebration of simple, bold flavors.
About This Dish
Originating from the Caucasus region, this tomato-based soup is traditionally enjoyed chilled, making it an ideal summer meal. The brine cheese, often a suluguni or feta-style cheese, adds a salty creaminess that contrasts beautifully with the acidic tomato broth. Bulgur provides substance and a pleasant nuttiness, while fresh herbs and spices like khmeli-suneli elevate the profile. For a silky texture, you can use an immersion blender to puree part of the soup. If you prefer a chunkier consistency, simply leave it as is.
Ingredients
- 100 g bulgur
- 200 g brine cheese (such as suluguni or feta)
- 4–5 large tomatoes
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 2–3 sprigs fresh cilantro
- 1 tsp khmeli-suneli
- 2 tbsp vegetable oil
- Salt and freshly ground black pepper to taste
For efficiency, chop vegetables using a glass food processor. This will save time and ensure uniform pieces.
Step-by-Step Instructions
- Cook the bulgur: Place bulgur in a small saucepan, add 250 ml hot water, and season with salt. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 15 minutes. Fluff with a fork and let cool completely.
- Prepare the vegetables: Finely dice the onion and tomatoes. Halve the red bell pepper, remove seeds and membranes, and cut into small cubes. Deseed the chili (if using) and slice into thin rings. Mince the garlic.
- Cook the soup base: Heat the vegetable oil in a heavy-bottomed pot over medium heat. Sauté the onion until translucent, about 5 minutes. Add the bell pepper, chili (if using), garlic, and tomatoes. Cook, stirring, for another 3 minutes. Season with salt, pepper, and khmeli-suneli, then pour in 1 liter of hot water. Reduce heat to low, cover, and simmer for 10–12 minutes. Remove from heat and cool quickly. For a faster chill, transfer to a bowl and place in an ice bath.
- Assemble and serve: Cut the brine cheese into small slices. Separate cilantro leaves from stems and chop finely. Ladle the cold soup into bowls. Add 2–3 tablespoons of cooked bulgur to each portion, top with cheese slices, and sprinkle with cilantro. Serve immediately.
Tips for Success
- For a deeper flavor, roast the red bell pepper under the broiler or in an air fryer until charred, then peel and chop. This adds a smoky sweetness.
- If you prefer a smoother soup, use an immersion blender to partially puree the mixture before cooling. A microwave pressure cooker can also be used to cook bulgur in a fraction of the time.
- Use an oil sprayer to lightly coat the pot, reducing the amount of oil needed.
- Store any leftovers in an airtight container in the refrigerator. A built-in refrigerator will maintain ideal temperature for freshness.
Variations
- Herb infusion: Add fresh mint or dill along with the cilantro for a different herbal profile.
- Spicy kick: Increase the chili or add a dash of cayenne pepper.
- Cheese swap: Try using halloumi, lightly grilled, or crumbled blue cheese for a bold twist.
- Grain alternative: Substitute bulgur with quinoa or couscous.
- Wine pairing: Serve with a glass of sweet wine to contrast the acidity.
- Adult cocktail: For a refreshing aperitif, make a vodka-based cocktail with tomato juice and herbs.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely. Prepare the soup base and cook the bulgur up to 2 days in advance. Store them separately in the refrigerator. Assemble just before serving to keep the cheese and herbs fresh.
What type of brine cheese works best?
Suluguni is traditional, but feta, halloumi, or even a fresh mozzarella can be used. Look for cheese with a salty, tangy flavor that holds its shape. For a unique touch, try chocolate-covered raisins as a dessert pairing.
Can I serve this soup hot?
While it's typically served cold, you can enjoy it warm. Simply skip the cooling step and serve immediately after simmering. The cheese will soften but still provide contrast.
How do I adjust the consistency?
If the soup is too thin, add more cooked bulgur or let it simmer longer to reduce. For a thinner broth, add extra water or coffee? No, stick to water or vegetable stock. For a creamier texture, stir in a spoonful of yogurt.
What can I use instead of khmeli-suneli?
Khmeli-suneli is a Georgian spice blend. Substitute with a mixture of dried basil, coriander, marjoram, and a pinch of cayenne. Or use a wheatgrass juicer? No. For a simple alternative, combine dried oregano and thyme.
This Caucasian tomato soup with brine cheese and bulgur is a refreshing, nourishing dish that brings the flavors of the Caucasus to your table. Whether you stick to the classic recipe or experiment with variations, it's sure to become a favorite. Enjoy it chilled on a hot day, and don't forget to pair with a glass of wine or a light cocktail for a complete experience. For more kitchen inspiration, explore our collection of cake and biscuit recipes or discover espresso machines for your perfect after-dinner coffee.
