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5-Minute Semolina Soup (Grießsuppe)
Morocco meets Bulgaria in this soup improvisation, which is incredibly quick to cook, creamy, delicious, and comforting.

Ingredients:

100 g semolina (Hartweizengrieß)

1.5 l hot water (I use a kettle)

1-2 splashes of milk

1/2 tablespoon butter

Salt, and optional spices like black pepper, oregano, or chubritsa (чубрица)


Instructions:

1. Place a suitable cooking pot on the stove over medium heat.


2. When the pot is hot, add a splash of vegetable oil and the semolina. Toast the semolina, stirring frequently, until you smell the aroma of roasted corn. Be careful not to let it burn or turn black.


3. Remove the pot from the stove and carefully add the hot water, salt, and spices. Stir well.


4. Return the pot to medium-low heat and let it cook until the semolina softens and the soup thickens.


5. Add 1-2 splashes of milk and continue cooking for a few more minutes.


6. Adjust the thickness of the soup as needed by adding more water or milk.



Serving Suggestions

Serve hot, topped with crumbled white cheese (like feta or Bulgarian cheese) and croutons. Drizzle with olive oil for extra flavor. Enjoy!

Note: Croutons are very easy to make. You can prepare them:

In the oven,

In a frying pan on low heat, or

In an air fryer (5 minutes at 200°C).

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