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Nutrition Facts
Serving Size 1 (375g) Recipe makes 3 servings The following items or measurements are not included below: 1 bunch fresh dill
Calories 136
Calories from Fat 50		(37%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 81mg		3%
Potassium 565mg		16%
Total Carbohydrate 16.0g		5%
	Dietary Fiber 1.1g	4%
	Sugars 11.2g
Protein 7.3g		14%
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Tarator - Bulgarian Cold Cucumber Soup

Recipe #62181 | 20 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Nelka
May 15, 2003

This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo.

SERVES 3 -6 (change servings and units)

Ingredients

2 cucumbers (about 500 g or 1 lb)
500 g plain yogurt (1 lb)
3-4 garlic cloves
2-3 tablespoons of crushed walnuts (optional)
1 bunch fresh dill
oil
salt
water (optional)

Directions

1
Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
2
Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
3
Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
4
If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
5
Put into the refrigerator to cool or add ice cubes.
6
Serve cold.

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Featured Reviews for This Recipe

From: KWB

On Aug 16, 2009

I really love this simple and refreshing side dish. I usually prefer it thicker, as a salad versus a soup. I recommend eating it immediately upon preparing it because I find the garlic flavor becomes too strong by the next day. I guess an alternative to this would be to soak the cucumbers and sliced garlic in salt water or several hours (like a wilted cucumber salad) then drain thoroughly, toss out the garlic and then add the yogurt, dill and walnuts. Just a thought to make leftovers less "leftover"

1 person found this review helpful

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From: Taciturnu

On Jul 29, 2008

My Bulgarian husband was thrilled when he came home and this was chilling in the fridge. (Yes, I actually served it with Rakiya, too!) Toasted almonds can also be used in lieu of walnuts. Either way, AWESOME!

0 people found this review helpful

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From: Chef #413871

On Dec 22, 2006

2 people found this review helpful

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From: Chef #335844

On Aug 28, 2006

This is a fabulous recipe — but the walnuts are not optional! They are what makes this recipe different and special. Also, I put the whole business in a food processor and make a smooth soup. Garnish with a little chopped chive, dill, cucumber, or tomato. Fabulous.

2 people found this review helpful

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