The professional gastronomic scene in Bulgaria is experiencing a true transformation in the summer of 2025, where cold soups with fermented vegetables are establishing themselves as a leading culinary phenomenon.
Nutrition experts emphasize the innovative approach to creating chilled dishes that combine probiotic ingredients with classic Bulgarian flavors. Culinary specialists are experimenting with non-standard recipes, including blended products such as sauerkraut, kimchi, and pickled cucumbers.
A typical representative of the new trend is a soup composed of finely ground vegetables – sauerkraut, fresh cucumbers, aromatic dill and garlic, diluted with traditional ayran or vegetable broth. This approach not only refreshes the taste receptors but also offers significant health benefits.
Scientific research confirms that the fermentation process increases the number of beneficial microorganisms that directly support the digestive system. Restaurants in Sofia and Plovdiv are quickly adapting their menus, noticing a growing interest especially among the younger generation.