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Tarator (Bulgarian Cucumber Soup)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4510891
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 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)
Directions
- 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
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.