John Myers
Bulgarian Yogurt Soup
The perfect bulgarian yogurt soup recipe with a picture and simple step-by-step instructions.
- 1 piece Cucumber
- Salt
- 1 Bit Garlic
- 1 piece Spring onion
- 0,5 bunch Dill
- 2 a cup Yogurt
- Black pepper from the mill
- Extra virgin olive oil
- Fleur de sel
- Walnuts
- Cut off the ends of the cucumber, peel and halve and scrape out the seeds with a spoon. Cut the cucumber halves lengthways into thin strips and cut into cubes about 0.5 cm in size. Put the cubes in a bowl and sprinkle about 1 teaspoon of salt over them and mix everything together. Now we let the cucumbers “bleed out”, it takes about 20 minutes.
- In the meantime, pluck the dill from the thick stalks and cut finely. Cut only the white of the spring onion into fine rolls, the green one too, but put aside for the garnish. Cut the garlic very finely or press it through the press.
- Now water the cucumbers well and drain them in a sieve, then dry them very well on crepe.
- Put the yoghurt in a bowl, add the dill, spring onions and garlic and stir together with about 2-3 tablespoons of olive oil. Add the well drained cucumber pieces and now season with pepper. Then let the whole thing cool well.
- Before serving, stir the soup a little more carefully and season with pepper if necessary. Now put the soup in a chilled soup cup, sprinkle with the “green” of the spring onion and dill, add a few pieces of walnut, fine-tune with a pinch of fleur de sel and ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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