What could be better on hot days? Of course, a cold refreshing soup. The classic tarator is a Bulgarian dish, but it is also popular in Macedonia, where it is called Taratur. Moreover, this soup can be served both in a plate and in a glass, if it is completely liquid. The main component is always sour milk (curdled milk), diced cucumbers and dill with garlic. Be sure to vegetable oil, namely olive oil.

In Turkey, there is a very similar dish called Tzatziki. Moreover, in terms of ingredients, it is no different from the classic "Tarator". The only difference is that sour milk (translated from Turkish as "yogurt") is filtered through gauze, removing excess moisture. The result is a creamy mass, and when all the other ingredients are added, it turns into a snack, but not into a soup.

The process of making the classic Tarator on curdled milk is very simple. Cucumbers are not grated, as they do in Western Ukraine, but are cut into small cubes.

Finely chopped garlic and dill.

Everything is laid in a chilled yogurt.

Fresh fragrant walnut is ground in a mortar to fine crumbs. But I love when the soup comes across larger pieces of nuts.

The nut is also sent to the soup.

The final touch is vegetable oil and salt. Oil, preferably olive. Salt the soup to taste.

With black bread, the classic Tarator is an incredibly nutritious and tasty dish.

The soup is served very cold and infused for about an hour in the refrigerator.