Cookbook:Tarator (Bulgarian Cucumber Soup)

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Tarator (Bulgarian Cucumber Soup)
CategorySoup recipes

Cookbook | Ingredients | 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]

  1. Mix all the ingredients, using enough water so the soup is about the consistency of milk
  2. 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.