Chorbur is a traditional North Macedonian recipe for a classic soup of fried flour that's finished with poached eggs and cheese. The full recipe is presented here and I hope you enjoy this classic North Macedonian version of: Chorbur.
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Chorbur originates from Macedonian peasant food and is a light sauce that's typically eaten for lunch as a soup.
Ingredients:
2 tbsp sunflower oil
2 tbsp plain flour
1 tbsp paprika
1 tbsp vegeta (or use vegeta seasoning substitute) [optional]
750ml cold water (the volume used will depend on how thick you want the final soup)
4 eggs
white cheese (any cheese that won't melt into the soup such as Halloumi or mozzarella is good)
salt and freshly-ground black pepper
chopped parsley, to garnish (optional)
Method:
Take a wide skillet or a metal baking dish. Add the sunflower oil and when hot scatter the flour over the top, stir to combine and cook, stirring constantly, until golden. Add the paprika then whisk in the cold water until smooth.
Crack the eggs into the soup (leave them whole, as if you were making poached eggs) then add the cheese. Season with the salt, black pepper and vegeta to taste. Cook until the eggs are poached to your liking then sprinkle the parsley over the top.
