in Eastern Europe, Soup Recipes

Cold Bulgarian yogurt soup

updated

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Ingredients for 4 servings:

  • 100 g walnuts
  • 4 cloves garlic
  • 1 bunch of parsley
  • ½ bunch of dill
  • 1 cucumber(s)
  • 1 tbsp olive oil
  • some salt
  • 4 cups of yogurt
  • 2 cups water, iced

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Tarator

Finely chop the walnuts. Peel and finely chop the garlic cloves. Wash the parsley and dill, pat dry, and finely chop. Peel the cucumber, halve it lengthwise, and scoop out the seeds with a pointed spoon. Coarsely grate the flesh. Combine everything in a bowl with the olive oil and salt to taste, cover, and let stand in the refrigerator for 1 hour. Mix well with the yogurt and water before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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