Cookbook:Tarator (Bulgarian Cucumber Soup)
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| Tarator (Bulgarian Cucumber Soup) | |
|---|---|
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 500 g plain yogurt
- 1 cup (240 ml) water
- 1–2 cucumbers, diced (diced is far better than grated, although at many restaurants they grate them)
- A couple of spoonfuls chopped dill
- Salt, to taste
- Vinegar, to taste
- Oil, to taste
- A couple of spoonfuls chopped walnuts (optional)
Procedure
[edit | edit source]- Mix all the ingredients, using enough water so the soup is about the consistency of milk
- Serve cold in a soup dish, adding a couple ice cubes if it's not cold.
Notes, tips, and variations
[edit | edit source]- If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is referred to as snezhanka (Snow White) or mlechna salata (yogurt salad). The main difference is that people traditionally use pickles/gherkins for snezhanka and fresh cucumbers for mlechna salata.