Bulgarian Paunch Soup (Shkembe Chorba)


Bulgarian Paunch Soup (Shkembe Chorba)

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Course Soup
Cuisine Bulgarian
Servings 4


  • 1 1/4 veal paunch
  • 1 cup milk
  • black pepper
  • chili pepper
  • salt
  • garlic
  • vinegar


Step 1

  • Prepare the paunch for cooking. If you manage to find prepared paunch, continue with step 2.
  • Boil the paunch with boiling water for 3-4 min then immediately clean the inner part with a knife.
  • Boil it again for another 3-4 min and clean the outer part with a knife; remove the skin too.
  • Wash the paunch, put it in a saucepan and cover it with cold water.
  • To be ready for cooking, the punch should be boiled about 3 hours.
  • While boiling, it should be always covered with water.
  • After that, take it out and chopped it in small pieces.

Step 2

  • If you manage to purchase prepared paunch, then start here.
  • Wash the paunch, chop it and start to boil it with 1 quart water.
  • Wait 20 min, add the milk.
  • Wait 10 min, add salt and some cooking oil.
  • Boil for 5 min.
  • In an additional small pot, mix the chopped garlic and the vinegar.
  • Serve the soup and flavor it with the garlic mixture and the chili spice.
  • If you like black pepper spice, you can add it to flavor the soup.
  • For best taste, the soup must be consumed hot.