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Tarator (Bulgarian Cucumber Soup)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: recipes using cucumber, recipes using dill, recipes using yogurt, recipes with metric units, recipes without cooking time, recipes without servings, soup, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATarator_%28Bulgarian_Cucumber_Soup%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATarator%20%28Bulgarian%20Cucumber%20Soup%29&oldid=4510891

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/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

  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

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.