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Video: Tarator Is A Cold Bulgarian Soup With Walnuts. Step-by-step Recipe With Photo
Tarator - Bulgarian cold soup with walnuts is very popular in hot summer. It is served either with the second course, or in the interval between the first and second. The main ingredient of the tarator is sour milk (kefir, unsweetened yogurt, curdled milk). You can cook a very thick soup, like a salad dressing, it is just served in the same plate with the second course, or liquid - a soup of this consistency is appropriate to serve in a glass. The tarator contains a lot of greens, fresh cucumbers and garlic with walnuts. To keep the soup cold for a long time, crushed ice is placed in it, preferably from frozen mineral water.
- Cooking time: 15 minutes
- Servings: 5-6
- 1 liter of kefir, yogurt or yogurt;
- 5 medium cucumbers;
- 2-3 cloves of garlic;
- 150 g walnuts;
- 30 ml extra virgin olive oil;
- a bunch of dill;
- a bunch of mint;
- salt and black pepper to taste.
Method of preparing cold bulgarian soup with walnuts
Thoroughly wash fresh cucumbers, rub on a coarse vegetable grater or cut into thin strips.
Finely chop the garlic cloves. Tarator is a summer dish, take young garlic, it's very tasty!
Finely chop a small bunch of fresh dill.
We tear off a few leaves of fresh mint, put in a stack, roll up into a tube, cut into thin strips.
Rinse the shelled walnuts with running water, then dry them. Pour the nuts into a dry cast-iron pan, fry for just a few minutes. The nuts for this tarator recipe can also be cooked in the oven - sprinkled on a baking sheet and placed in a preheated oven for 5-7 minutes. Roasting the nuts is optional, but the flavor and aroma are significantly improved after roasting.
Cool the fried nuts, chop finely with a knife or crush with a rolling pin.
Combine grated cucumbers, chopped garlic, dill, mint and chopped walnuts in a deep bowl or saucepan. Sprinkle with salt and freshly ground black pepper, stir and leave for 10-15 minutes for the vegetables to infuse and juice to stand out.
Pour cold kefir. It is possible to replace kefir with unsweetened yogurt or fresh homemade yogurt. You can also freeze mineral water, then grind ice cubes in a blender and mix with kefir, so the soup stays cold for a long time.
Add extra virgin extra virgin olive oil, mix everything thoroughly, taste, add salt if necessary.
We serve tarator - Bulgarian cold soup with walnuts on the table with rye bread. Bon Appetit!
On a hot summer day, when you don't want to look at hot food, and you banish the thought of going to the kitchen and stand to the stove like a bad dream, recipes for cold soups come to the rescue of the hostesses. Russian okroshka on kvass or kefir, Ukrainian cold beetroot, Spanish gazpacho, Azerbaijani dovga, Uzbek chalop, Hungarian cherry soup - cold soups are prepared in different ways in different countries. Spicy, sweet, sour, salty, but so refreshing, cool, every national cuisine has its own recipe for cold soup.