While vacationing in Bulgaria, I tried one very tasty dish in a cafe. I liked it so much that I asked the chef for the recipe. This dish is Bulgarian okroshka tarator, extremely tasty and refreshing, especially in the summer heat. As it turns out, it’s very easy to prepare, just about 5 minutes. Another solid advantage of this dish is that you don't need to boil anything for it. Tarator is prepared from a minimum of ingredients. It is also perfect for those who are on a diet, as it contains very few calories. I recommend you a recipe for a delicious and very healthy Bulgarian cold soup.

Kitchen appliances and supplies: bowl, grater, mortar, spoon, board, knife.

Ingredients

How to choose the right products

Tarator base– sour milk, called “kiselo mlyako” by the Bulgarians. Dozens of its varieties are sold in Bulgaria. It is quite thick and has a uniform consistency. You can use yogurt, low-fat kefir and plain yogurt as a base.

The most useful, of course, will be yogurt or kefir, prepared at home with your own hands from milk and sourdough. When purchasing fermented milk products in the store, choose those that have a minimum shelf life.

Step-by-step preparation

Innings

Although tarator is called a soup, it is not served as a first course. In Bulgaria, liquid tarator is poured into glasses and served with main courses - grilled kebabs, meat, cutlets. In this case, it can also be served with ice cubes, sprinkled with herbs and chopped nuts.

Recipe video

After watching this video, you can quickly and easily prepare Bulgarian tarator with a minimum of effort.

• In this dish you can add 1-2 tablespoons olive oil. It will make the tarator even healthier and tastier.
• If you are using non-acidic yogurt, add a little lemon juice to the soup.
• Can be used as a seasoning for tarator dry dill mixture, granulated garlic, pepper and salt.
• You can add chopped lettuce to the soup and even completely replace cucumbers with them.

Well?! It’s time to continue our story with a good recipe - Bulgarian soup, or in our opinion, Bulgarian okroshka.

If you are tired of the summer heat and want winter, autumn, spring) generally cool, but don’t want to get fat, then an excellent option would be to make soup, and not just soup - a sauce that does not need to be cooked. Just cut, add, mix, shake and refrigerate or add ice and you're done! Let's prepare a quick and healthy soup - tarator!

So, the recipe is according to the classic scenario))

A classic version of preparing cold tarator soup.

To prepare the classic tarator we will need:

- 300 g or Bulgarian yogurt;

- 200 g cucumbers;

- 1 tablespoon of vegetable oil (olive or sunflower);

- 1 clove of garlic;

— 120 ml of clean water;

- salt, walnuts, dill.

How to cook tarator in order:

Shake the yogurt (sour milk) well.

Mix yogurt (sour milk) with cold water.

Tarator recipe with photo. To prepare the tarator sauce, mix Bulgarian yogurt with water.

Add cucumbers, cut into small cubes and vegetable oil to the diluted sauce.

Add chopped dill and chopped (or squeezed) garlic. Instead of garlic, if you are on a diet or intolerant, you can add asafoetida. It perfectly replaces garlic and is healthy at the same time.

Add salt to taste.

Mix the mixture well and put it in the refrigerator to cool.

IN tarator Sometimes you can sprinkle chopped walnuts on top if you wish.

Tarator is ready! Bon appetit!

Sometimes, it is better to see once than to hear or read a hundred times. How to cook tarator - watch the video!!!

Tarator recipe on video or tarator in Russian version

Bulgarian tarator recipe - report in Ukrainian

Refreshing cold soup Tarator according to Bulgarian recipes is what you need on a hot day! Dietary, very tasty and light.

Tarator - comes from the Bulgarian name of the same name or from the Macedonian taratur. Translated, this literally means cold soup. And it is generally accepted that tarator is a Bulgarian soup, but today it is known for sure that it is no less loved and known also in Macedonia and other countries of the Balkan Peninsula, and this is clear, among other things, from its name.

This soup is served before or along with the main course and often it even acts as a thick sauce, but it is still customary to call the tarator itself and its recipe soup. This dish contains several required ingredients: sour milk, yogurt or kefir, cucumbers, garlic, walnuts and fresh herbs. The remaining components are a matter of taste and imagination of the housewife herself.

• Kefir 1% fat – 500 ml
• Walnuts - ½ cup
• Cucumbers - 3 pcs.
• Dill - 7 sprigs
• Parsley - 7 sprigs
• Cilantro - 7 sprigs
• Garlic - 5 cloves
• Salt - to taste
• Mixture of ground peppers - to taste

First of all, let's prepare the necessary products.

Wash the cucumbers and cut them into not too long strips.

Transfer the cucumbers to the pan.

Grind the washed and dried greens.

We also put the greens into the pan.

Peel and dice the garlic cloves.

Place the garlic in a mortar.

Add walnut kernels to the mortar.

Grind the garlic with nuts until a paste forms.

Add a mixture of ground peppers.

Grind everything thoroughly again.

Pour the dressing into the tarator.

Fill the soup base with kefir.

Mix everything well and place the soup in the refrigerator for at least 2 hours.

And now, when all the tastes and aromas have combined, it’s time to serve the soup to the table.

Recipe 2, step by step: cold tarator soup

Tarator is a “snack” soup that you can drink. Actually, in the homeland of this recipe - in Bulgaria and Macedonia - this is what they do: they serve the tarator in cups or glasses before the main course. Actually, this cold soup looks too much like Russian okroshka, although without meat or sausage. Well, in extreme heat, why burden your digestion? Vegetables and herbs will not only satisfy you, but also quench your thirst. By the way, it has been tested more than once!

• Matsoni 600 ml
• Olive oil 4 tbsp
• Cucumbers 2 pcs
• Dill 5-7 sprigs
• Celery 5-7 sprigs
• Melissa 5-7 branches
• Garlic 2 cloves
• Lemon-mint juice 20 ml
• Walnuts 50 grams
• Sea salt to taste
• Ground black pepper to taste

Grate cucumbers (preferably sweet taste) on a medium or fine grater, sprinkle with sea salt and put in the refrigerator for 10 minutes.

Wash the greens, dry them, remove the coarse stems from celery and lemon balm, put the branches in a blender and grind.

Pour the matsoni into a saucepan, add garlic, grated on a medium grater.

Chop walnuts with the flat side of a knife.

Mix cucumbers, matsoni with garlic, herbs and nuts, add lemon-mint juice, black pepper and olive oil, mix everything, add salt if necessary. Serve the tarator in cups, garnished with a sprig of lemon balm.

Recipe 3: Bulgarian tarator (step by step)

Cold soups are especially relevant in hot weather. However - a dish for all times: it is easy to prepare and taste, its ingredients invigorate and support the body. Tarator is a Bulgarian soup, in the original it is prepared with Bulgarian sour milk (yogurt), which tastes like our kefir.

Therefore, we often prepare tarator with kefir, alternatively, yogurt or ayran. In any case, a dish prepared with a fermented milk product will have a wonderful effect on the body. Otherwise, Tarator is prepared according to the Bulgarian recipe: walnuts and fresh cucumbers, as well as garlic are added, which makes the dish fresh, expressive, and piquant. By the way, dill is often replaced with basil, green onions and even herbs: rosemary and thyme. The dish can be served as a first course or as an addition to the second course or even as a light snack.

kefir (yogurt) 700 ml
small fresh cucumbers 3-4 pcs.
walnuts 4 pcs.
sour cream 100 ml
ground red pepper 2 pinches
boiled chilled water 300 ml
sunflower oil 3 tbsp.
garlic 3-4 cloves
dill to taste
salt to taste

Prepare ingredients for making Tarator. Wash the cucumbers and trim the ends. Cut the cucumbers into very small cubes. Wash the greens and shake. Peel the garlic, rinse the cloves and dry.

Pour kefir into cooled boiled water, add sour cream, mix well. Add chopped cucumbers.

Crush the walnuts thoroughly and place in the kefir base with cucumbers. Add the garlic passed through the garlic and mix the ingredients in the soup.

Mix vegetable oil with red pepper. It’s better to use olive oil, it’s healthier. Heat the spicy oil mixture and pour this mixture into the soup. Now mix everything thoroughly: the soup is basically ready. All that remains is to cool it in the refrigerator and serve.

However, the soup should not be stored in the refrigerator for a long time: like any dairy product, kefir tarator quickly loses its taste and spoils. Therefore, it is better to consume it on the day of preparation.

Recipe 4: how to cook tarator soup

Cold soups are a godsend for the summer heat, when you don’t want to stand near the stove for hours at all. Bulgarian soup “Tator” will diversify the summer menu, delight you with its light, refreshing and very original taste, and will also save you a lot of time. It is very simple and quick to prepare.

• Curdled milk or kefir 500 ml
• Fresh cucumber (medium) 2 pcs.
• Olive oil 1 tbsp
• Walnuts 50 g
• Garlic 1 clove
• Water (ice) 150 ml
• Salt to taste

The entire process of preparing the soup will take no more than 15 minutes. Of all the actions, slicing a cucumber is the most labor-intensive. So, peel the cucumber, cut into small cubes and place in a deep plate or bowl.

Peel the garlic clove. You need to grate it on a fine grater or use a garlic peeler. You won’t be able to cut it so finely with a knife, and you’ll end up with pieces of garlic in the soup; you have to admit, that’s not very pleasant. Transfer the grated garlic to a small plate.

Walnuts need to be chopped, but not very finely, so that you get small pieces. It’s easier to do this in a mortar, stone or marble, however, any method convenient for you will do, the main thing is the result.

Dill is an essential ingredient in soup. It is better to use fresh herbs, but you can also use dry herbs, although the aroma and taste will not be as pronounced. So, finely chop the dill and put it on a plate.

Pour yogurt into a bowl or pan. Of course, the best option is homemade sour milk; store-bought, unfortunately, does not sour as it should. Another option is regular kefir, fat content at your discretion. So, pour the sour milk into a bowl and whisk until smooth, about 2-3 minutes. There is no need to whip kefir.

Add ice water, garlic, cucumbers, olive oil, half the dill, salt and mix. That's it, the soup is ready.

Pour the soup into small bowls or deep plates, add dill and a tablespoon of chopped walnuts to each.

Recipe 5: Bulgarian-style tarator soup with cucumber

Tarator is a classic of Bulgarian cuisine. Cold, juicy, refreshing - this spicy soup is a real salvation in the summer heat. Prepared on a fermented milk base, supplemented with spicy dill, pieces of cucumber, garlic and toasted walnuts, the soup is light, healthy and satisfying, and has an appetizing, bright taste. Easy to prepare and simple in composition, tarator is popular and loved all over the world. This soup perfectly quenches both hunger and thirst, and gives a pleasant feeling of fullness without leaving any heaviness.

• kefir 500 ml
• cucumber 2 pcs.
• garlic 2 teeth
• walnuts 50 g
• salt to taste
• ground black pepper to taste
• dill 50 g
• olive oil 2 tbsp.
• water to taste

To prepare the dish you will need sour milk, yogurt or kefir. And also some cucumbers, a bunch of dill, salt, ground black pepper, a few cloves of garlic, 2-3 tablespoons of olive oil, a handful of toasted walnut kernels, and, if desired, a little chilled drinking water.

Peel the cucumbers and chop finely.

Finely chop the dill and garlic cloves. Grind the walnuts to fine crumbs.

Combine cucumbers, garlic and dill. Add a few pinches of salt and ground black pepper.

Pour in kefir. Mix the ingredients thoroughly and place the soup in the refrigerator for 1-2 hours to infuse.

Before serving, taste the soup and add a little more salt and pepper to taste if necessary. If desired, the soup can be diluted to the desired thickness by adding chilled drinking water.

Drizzle each portion of the dish with olive oil and sprinkle with 2-3 pinches of chopped walnuts.

Tarator is ready. Bon appetit.

Recipe 6: tarator at home

In Bulgaria, Tarator soup is often served in glasses with or before the main course. If you look at the ingredients, they are very simple, but the taste is amazing. Since many people are accustomed to making okroshka with kefir, the taste of tarator will seem familiar to them. The soup contains cucumbers, dill, garlic and walnuts. Season the soup with sour milk (kefir) or yogurt. Until necessary, the liquid is diluted with water. Sometimes a few tablespoons of vegetable oil are added.

By the way, good news for those who are on a diet. If you eat only tarator for five days, you can lose significant weight. You can eat this dish in unlimited quantities, so you won’t feel hungry.
You can also try preparing tarator as a sauce for a second meat course. The only difference is in the cutting of the components. If you want to diversify the taste of this Bulgarian dish, try replacing the nuts with avocado. The taste of avocado is just like nutty. Try preparing this dish in the summer heat, instead of okroshka, we assure you, you will fall in love with it from the first spoon.

• 4 cucumbers;
• 100 grams of walnuts;
• a little dill;
• 1 clove of garlic;
• salt;
• kefir 1%.

Rinse the cucumbers. Remove the edges of the cucumbers. Cut the cucumber in half. Then cut each half into thin slices. Next, cut these plates into strips. Place the cucumbers in a bowl or serving plates, sprinkle with salt so that the cucumbers release juice.

Finely chop the walnuts and garlic with a knife. You can press the garlic and some of the nuts through a garlic crusher or grind them in a mortar. Then the aroma of your dish will be stronger.

Next, finely chop the dill. Please note that only dill is added to this dish. But if you want, you can try adding parsley and cilantro. But most likely you won’t like it, since the delicate consistency of the dish will be disrupted.

Add nuts and dill to cucumbers. Mix well.

Add kefir, and then, if necessary, add water. In extreme heat, you can put a few pieces of ice on the plate.

Serve the dish well chilled. Bon appetit.

Recipe 7: how to cook cold tarator with kefir

Cold Tarator soup, the recipe with a photo of which I decided to publish, may not be immediately liked by someone at the first try. But as we were always taught in childhood, appetite comes with eating. Then you will try it and appreciate it. This is exactly what happened to me, I fell in love with this soup from the second spoon, but didn’t really feel it with the first spoon, so to speak. And what else I want to add, this dish is ideal for weight loss, just like okroshka with kefir and mineral water, you will find a recipe with photos at the link. Therefore, if you need to lose a little extra weight, cook and eat Tarator soup with fresh cucumbers on kefir as often as you want. If you are not afraid of gaining weight, then I recommend preparing cold soup with cucumbers and salmon, that’s where the explosion of taste is!

• walnuts – ½ cup;
• salt - a pinch;
• ground black pepper - to your taste;
• garlic – 3 cloves;
• fresh cilantro and dill - to your taste;
• cucumbers – 5 pieces;
• kefir 1% fat – 0.5 l;
• mineral salt water (“Borjomi”) – 150 ml.

Place a dry frying pan on the fire, add walnuts to it and fry them, stirring constantly.

Peel the garlic cloves and place them in a large wooden mortar (or a bowl, as I did). Pour salt and ground black pepper there, add the roasted nuts and thoroughly pound everything together using a pestle.

Wash, dry and chop the cilantro and dill very finely.

Wash the cucumbers, let them drain a little and grate them on a coarse grater.

Place the grated cucumbers into a saucepan, add the nut mixture, chopped herbs,

pour kefir.

Now pour in mineral water,

Mix everything well and put it in a cool place. Tarator soup should sit for at least a couple of hours.

Serve it before the main course or at the same time as it. At home in Bulgaria, the serving method is different - in plates or in glasses (if the consistency is more liquid).

Recipe 8: tarator soup with nuts and cucumber

Tarator is a chilled soup made from fresh cucumbers, nuts and yoghurt (sour milk) originally from sunny Bulgaria. This dish will perfectly quench both hunger and thirst, especially on hot summer days, since it is at this time that the season for picking juicy cucumbers begins. To give tarator a spicy taste, black bread, walnuts and garlic are added to its composition. You are free to choose the dairy products for the dish according to your taste: sour milk, whey, liquid classic yogurt, liquid sour cream, etc.

The soup must be cooled for 20-30 minutes before serving. You can mix the base and chopped cucumbers either immediately after pureeing or at the very end, right before serving.

• 2 fresh cucumbers
• 2 slices of black bread
• 50 g walnuts
• 2 cloves garlic
• 400 ml liquid yoghurt
• 2 pinches of salt
• greens to taste

To create the base for the tarator, soak the pieces of black bread in water for 3-5 minutes, then squeeze them out with your hands. You can use both white and rye bread, avoiding only bitter Borodino bread. Many cooks miss this important ingredient and therefore their soup turns out liquid.

Add the soaked bread to a deep glass or container. Add walnuts there too. They can first be slightly dried in the oven or in a frying pan.

Pour liquid yogurt or any other dairy product of your choice into the container, but preferably without additives. Add salt, peeled garlic cloves and grind the entire contents of the container with an immersion blender into a homogeneous mass for 2-3 minutes. Cool in the refrigerator for about 30 minutes.

Wash fresh cucumbers in water and cut off the ends. Grate on a saucer or plate, lightly sprinkle with salt and leave for 5 minutes to remove excess liquid. After this, lightly squeeze the cucumber mass.

Pour the crushed milk base for the tarator into bowls or deep plates.

Place the cucumber mixture on top and serve. If desired, the soup can be sprinkled with selected spices or seasonings, walnuts and ice cubes and fresh herbs can be added to it.

Recipe 9: Bulgarian tarator with yogurt (with photo)

Bulgarians love tarator, a cucumber soup made with yogurt. Tarator can be prepared with different vegetables, but the main component of tarator soup remains fresh cucumbers. Cold tarator soup is light and satisfying; it will perfectly quench your thirst and help diversify your summer menu.

• fresh cucumbers 2 pcs.
• dill to taste
• sweet bell pepper 1 pc.
• garlic cloves 1 pc.
• classic yogurt 500 ml
• salt to taste
• parsley to taste
• ground black pepper to taste

Grate the cucumbers on a coarse grater.

Grate red bell pepper. Chop a clove of garlic.

Finely chop the parsley and dill.

Salt and pepper to taste. Pour over unsweetened yogurt. You can replace 1-2.5% kefir. Mix. Let it brew a little.

Bon appetit!

Recipe 10: cold kefir soup tarator

A simple Bulgarian cold soup, which becomes a real salvation on a hot day, and an option for those who are on a diet or want to have a fasting day.

• 0.5 liters of kefir
• 1-2 fresh cucumbers
• 3-4 cloves of garlic
• 1 bunch of dill
• 50 g walnuts
• 2 tablespoons olive or vegetable oil

Cut the cucumber into small cubes:

Add chopped herbs, garlic:

Pour in oil, kefir, salt and mix. Cool well:

When serving, sprinkle with chopped walnuts. You can put half a boiled egg. Top with ice if desired:

All recipes are carefully selected by the culinary club of the website website

2016-05-11

A big hello to everyone who stopped by intentionally or by accident! Soon the May coolness with a bottomless blue sky will be replaced by almost summer heat with endlessly long summer days. And summer and heat are not conducive to a good appetite. I don't feel like eating at all. I'd like to soak in the pool, drink a cocktail with ice cream, and eat - hello! Well, if only something cold. Are you tired of beetroot soup (recipe) and cold soup (recipe) with okroshkas, and there’s a lot of fuss with them? Then you will definitely want to eat what I have in store for such an occasion - the Bulgarian tarator!

There are foods whose birth is predetermined by the Almighty as inevitable. Tarator is a convincing proof of this. In an area abounding in the presence of cows, goats and sheep, a lot of things are produced? That's right - milk! And if the climate is hot, then it tends to quickly turn sour and needs to be disposed of promptly and profitably. The inhabitants, languishing from the heat, yearn with all their hearts for coolness and light food that is not burdensome on the stomach. Considering that in the same “Palestines” cucumbers and herbs are grown in huge quantities, then the appearance of cold soup based on sour milk could not help but happen!

What kind of food is this?

Its own okroshka in hundreds of versions and under different names (ovduh, chalop, matsnabrdosh, dogramach) is found in many countries - in Russia, Macedonia, Greece, Georgia, Armenia, Azerbaijan, Iran, Lebanon. Continue the list yourself. But, if the real one is prepared with a pickled mixture, then the basis of its southern sisters is sour milk.

A favorite fermented milk product in Bulgarian cuisine is yogurt or kiselo mlyako (fermented with Lactobacillus bulgaricus). It is respectfully consumed both in its pure form and for preparing the “king” of the summer refreshing meal - tarator.

To be honest, I have not been to Bulgaria. But the roots of the glorious people can be traced in my tangled genealogy. That’s why I’ve been eating this soup since childhood. Cold, teeth-grinding and pleasing to a sore body, it is often present in my April-October menu. Why is this so? Because the Transcarpathian summer is long!

In my native and beloved Sochi, where I come from, my mother prepared a Balkan “specialty” according to Aunt Matilda’s recipe. It existed in two versions. In the first - serving as a separate dish, and in the second - as a “drinker” for any meat or vegetable dish. True, no one had heard of yogurt in Soviet stores, so the liquid in Bulgarian okroshka included delicious “Socialist Revolutionary” kefir, homemade yogurt, or matsun donated by Armenian neighbors.

The status of dietary food gave tarator special relevance. I gladly used it for weight loss (65 kg with a height of 172 cm - a disaster!). And I ate it for breakfast, lunch and dinner throughout the unforgettable summer of 1976. And I lost 15 kg thanks to the delicious tarator!

The second most important ingredient in tarator is fresh cucumbers. They are usually cut into tiny cubes or grated. In our house, it used to be customary to finely chop the freshest young cucumbers, straight from the garden, with a huge knife. But with grated ones it’s also very tasty! In order to chop vegetables into a large pan, you need to work hard! Fortunately, for these purposes there are now vegetable cutters, graters and other equipment that make life easier for the housewife.

The third and fourth classic components of the tarator are a bunch of dill and a few cloves of garlic. Although, there is another secret “fifth element” - this is the mysterious “sharena sol”. How many of you, my dear readers, know what this is? I am telling you the composition of the mysterious Bulgarian seasoning in great secrecy.

Composition of sharen salt

1. Savory.
2. Fenugreek.
3. Corn flour.
4. Paprika.
5. Salt.

I usually replace the cornmeal with toasted and crushed pumpkin seeds.
The mixture smells of a magical spicy aroma that is transferred to the tarator. I won’t argue with anyone about the authenticity of my homegrown mixture. I do it this way, it’s customary in our house and I like it that way.
If you are lucky enough to buy a real one, I will be only too happy! However, it’s time to cook - I started talking, as always.

Recipe for our homemade Bulgarian tarator

We will need:

• 4-5 pieces of fresh cucumbers.
• 2 cloves of garlic.
• 1 medium bunch of dill.
• 1 liter of natural yoghurt
• 200-300 ml of clean water.
• 50-80 grams of chopped walnuts.
• Sharena salt (if you are lucky enough to get it).

How to cook

The birthplace of this famous soup is Bulgaria. And it is prepared on the basis of yogurt. Do not be mistaken and think that we are talking about yogurt, which is sold in any grocery store. We are talking about real Bulgarian yogurt, which tastes somewhat like kefir. Bulgarian yogurt contains a traditional ancient recipe that originated during the great migration of peoples, namely in the 5-7 centuries. Transportation of milk in sheep's skins and the traditional method of storage did their job - this unique fermented milk product appeared.

As you know, Bulgarians are famous for their longevity, and they explain this by the fact that they constantly consume sour milk, namely yogurt. The famous tarator soup is prepared using this product, the recipe for which has been passed down by Bulgarians from generation to generation. This Bulgarian soup is prepared quite simply: fresh grated cucumber, chopped nuts, garlic, dill, vinegar and vegetable oil are placed in yogurt.

Since it is impossible to buy Bulgarian yogurt here, it is replaced with ordinary kefir, which is no less healthy. Kefir contains lactic acid fungus, which consists of microorganisms, rods, streptococci, yeast and bacteria. These microscopic organisms kill tuberculosis pathogens and diseases gastrointestinal tract. It is worth mentioning kefir as a tonic and thirst-quenching drink, and when preparing soup with kefir it is very useful.

Tarator on kefir

Ingredients:

• half a liter of kefir
• 1 cucumber
• garlic: 6-7 cloves
• 12 walnuts
• 1 tbsp. spoon of vegetable oil
• 1 bunch of dill
• 1 teaspoon vinegar
• pepper, salt to taste

Preparation:

Finely chop the garlic or squeeze through a garlic press, then add to kefir. Finely chop the cucumber, add to kefir, salt, add vegetable oil and vinegar. To stir thoroughly. Place in the refrigerator for one hour. When serving, add finely chopped dill and nuts to each serving. If the soup turns out to be very thick, then it is diluted with boiled cold water.

Note:

You can use more than just kefir for the base of this soup. Many people make this soup with ayran or matsoni. Instead of dill, add lemon balm, thyme, thyme, rosemary, parsley, green onions, basil and much more. Some housewives add radishes and zucchini to the soup. But the most important thing is that the soup should be served cold and nothing else!

Tarator soup with yogurt and sour cream

Ingredients:

• half a liter of yogurt without additives
• glass of sour cream
• 5 tbsp. tablespoons vegetable oil
• 2 fresh cucumbers
• 2 cloves garlic (optional)
• salt and pepper
• dill

Preparation:

Using a mixer, beat sour cream with yogurt. Add pepper and salt to the resulting mass. Pour in vegetable oil (stirring continuously) in a thin stream, add chopped dill and cucumber. Before serving, add finely chopped nuts to the soup. Serve with ice cubes added.

Tarator with mineral water

Ingredients:

• 2 liters of kefir
• Half a liter of sparkling mineral water
• 2 cucumbers
• 6 cloves garlic
• half a teaspoon of paprika
• 4 tbsp. spoons of walnuts
• 2 tbsp. spoons of vegetable oil

Preparation:

Mix sparkling mineral water with kefir and pour into a saucepan. Grate the cucumbers on a coarse grater, then add to kefir and water. Grind the nuts in a blender and place in a saucepan. Fry the paprika in vegetable oil and add to the soup. Chop the dill and garlic and add to the rest of the ingredients.

Tarator with sour milk

Ingredients:

• 1 liter of sour milk
• 1 bunch of cilantro
• 4 fresh cucumbers
• 1 boiled egg
• 2 cloves garlic
• 4 tbsp. spoons of sour cream

Preparation:

Place finely chopped cilantro, chopped boiled eggs and cucumbers in sour milk. Mix everything thoroughly, add sour cream and garlic squeezed through a garlic press. Before serving, add ice to the soup or serve ice cubes on a separate plate.

Tarator soup with potatoes

Ingredients:

• 1 liter of kefir
• 2 fresh cucumbers
• 5 radishes
• 2 cloves garlic
• 1 PC. boiled potatoes
• 3 tbsp. spoons of vegetable oil
• dill
• pepper and salt

Preparation:

Cut the radishes and cucumbers into cubes, finely chop the garlic and place in chilled kefir. Chop the dill, grate the potatoes and add to the rest of the ingredients. Pepper and salt. Sprinkle with herbs before serving.

Tarator with lemon

Ingredients:

• 1 liter of kefir
• 1 cucumber
• 1 bunch of dill
• 1 bunch of green onions
• 1 lemon
• half a glass of cold boiled water
• 2 tablespoons chopped walnuts

Preparation:

Grind the greens and cucumbers in a blender and add to kefir. Pour in half a glass of cold water, add the juice of one lemon, sprinkle walnuts on top. Before serving, cool the soup thoroughly and sprinkle with chopped green onions.

As you can see, this famous Bulgarian soup is very similar to our equally famous okroshka. So you will probably like it. Therefore, diversify your menu with the famous and tasty Bulgarian soup. Prepare it in the summer heat and enjoy it!