A delicious soup that we had the opportunity to taste and taste in full at our Bulgarian neighbors.
It is a cold soup, which is made in two or three steps, but it is very refreshing and delicious.
I simply fell in love with this soup and it also helps my diet;)
I didn't manage to get the recipe directly from the source, but I found it on several culinary sites and I made it myself. In some recipes, I found that walnut kernels are added, but at the Bulgarian restaurant I served without.

  • 1 long cucumber (fabio or as it is called)
  • 2 cloves garlic
  • 1 dill connection
  • 2-3 tablespoons olive oil
  • 400 gr of yogurt (I used from napolact from the combined wing of cow, buffalo and sheep as if)
  • 300 ml of sweet milk
  • salt (I put a little more)

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Bulgarian Soup Tarator:

Peel a squash, grate it and squeeze the juice. We clean the garlic and grate it too.

In a glass or ceramic bowl (preferably), put the grated cucumber, garlic and salt. Mix and add the yogurt, olive oil and finely washed and chopped dill.

Pour the milk over the composition, gently stirring with a spoon. Put in the fridge to cool for an hour then serve a large portion of Tarator soup.

A madness!

Tips sites

1

if you want, you can put ice cubes in the soup, it's even better!


- 5 small or 1 large cucumber (fabio)
- 4 cloves of garlic
- 500 g fat yogurt
- 200 ml of water or milk
- 2 tablespoons olive oil
- 2 tablespoons ground walnuts
- Dill
- salt

Difficulty: easy

Peel a squash, grate it and cut it into cubes. Then crush the garlic. Mix the yoghurt with water or milk, and then add the garlic, cucumber and walnut and continue until you get a homogeneous mixture. Add the olive oil, salt and finely chopped dill.

Cover the bowl with cling film and refrigerate for at least an hour before serving.


Cold yogurt soup with cucumbers (video recipe)

Tarator soup is Bulgarian with cucumber, yogurt and fresh dill. NO GARLIC!

About yayla. We will never be able to steal their secret from the Turks
to prepare this garlic yogurt. When I was on my way to Istanbul
I can't wait to eat this dish and. grilled lamb ribs.

I ate soup and all the water ran out. It's probably a warm winter soup. What was left I poured over the french fries and it was excellent. I think I'll patent it as a french fries soup. it was good!

This recipe is Bulgarian.

I think that if you go directly to stage 2 of the recipe, it will be much better.

Not Bulgarian. Turkish and is called yayla

A week ago it was tzatziki. Isn't that all? To give! He put a nut! On top of that, he's the same author. Will next week offer us cucumber salad with olives?


Bulgarian soup Tarator

For the first time on Bulgarian soil, this summer, I fell in love with the first Bulgarian soup tasting called Tarator.
It is a cold soup, ideal especially for the hot season, as we no longer heat ourselves by cooking on the stove.
Very refreshing, tasty and quick to make & # 8230 is the ideal soup for me, with an intense taste of yogurt and fresh cucumber.
In some virtual culinary places, I found the recipe with walnut kernels sprinkled on top, but I made the soup exactly as I served it at home.
I recommend you to try it with confidence.

  • 1 large green cucumber
  • 2 cloves garlic
  • 2-3 lg extra virgin olive oil
  • 400 g fat yogurt
  • 300 ml of sweet milk
  • 1 leg. fresh green dill
  • salt
  • ice cubes (if you want to cool faster)

[preparation title = & # 8221Preparation & # 8221]

Peel a squash, grate it and squeeze the juice. We clean the garlic and grate it too.


In a glass or ceramic bowl, put the grated cucumber, garlic and salt. Mix and add the yogurt, olive oil and finely washed and chopped dill.

Pour the milk over the composition, mixing gently with a spoon.


Put in the fridge to cool for an hour then serve a large portion of Tarator soup.


Even if Bulgarian soup it is prepared in about an hour, the result will be one to match, and your child will definitely like it. Here are the steps you need to follow:

1. Chop the onion and cook in butter.

2. Wash the vegetables and cut them into small cubes.

3. Boil with onion and two liters of plain water.

4. Separately boil the livers and pipettes in plain salt water.

5. After boiling, pour into the soup.

6. Mix the flour with a little sour cream and pour into the soup.

7. At the end, season the soup with the egg yolk mixed with the rest of the sour cream.

because Bulgarian soup not to be disturbed, it is recommended that the chicken breasts be boiled separately, and to the soup to add the juice in which they boiled. Your child will definitely like it Bulgarian soup.



Composition
1 cucumber fabio
750 gr yogurt
2 garlic cloves
125 ml milk
2 tablespoons marar, tocat marut
1 Lemon
1 tbsp vegetable oil
50 gr chopped walnut kernels
for decoration pepper, marar, buoy
4 teaspoons walnut oil (optional)

Peel a squash, grate it and squeeze the juice. Extract the lemon juice. Peel the garlic. One third of the cucumber is kept.

The rest of the cucumber is cut in half, cleaned of seeds and cut into small pieces. Pass the cucumber cubes with the yogurt, milk, lemon juice, garlic, dill and oil.

Season to taste with salt and pepper. Put the soup in the fridge for 30 minutes.

Cut the rest of the cucumber into suitable cubes. Pour the cooled soup into four bowls. sprinkle the cucumber cubes and walnuts in each bowl. garnish with a dill, a little paprika and a teaspoon of walnut oil.



Composition
1 cucumber fabio
750 gr yogurt
2 garlic cloves
125 ml milk
2 tablespoons marar, tocat marut
1 Lemon
1 tbsp vegetable oil
50 gr chopped walnut kernels
for decoration pepper, marar, buoy
4 teaspoons walnut oil (optional)

Peel a squash, grate it and squeeze the juice. Extract the lemon juice. Peel the garlic. One third of the cucumber is kept.

The rest of the cucumber is cut in half, cleaned of seeds and cut into small pieces. Pass the cucumber cubes with the yogurt, milk, lemon juice, garlic, dill and oil.

Season to taste with salt and pepper. Put the soup in the fridge for 30 minutes.

Cut the rest of the cucumber into suitable cubes. Pour the cooled soup into four bowls. sprinkle the cucumber cubes and walnuts in each bowl. garnish with a dill, a little paprika and a teaspoon of walnut oil.


  1. Peel a squash, grate it and cut it into small pieces
  2. Peel the garlic cloves
  3. Dill is cut into pieces
  4. Place all the ingredients in the blender cup and mix until you get a creamy soup (optionally, you can add a few ice cubes with all the ingredients)
  5. Serve immediately, with ground almonds / walnuts and a few slices of cucumber.

The way I prepared this cold cucumber soup is also in video format. Watching it, you will find listed, again, the ingredients used and how to prepare. I invite you to watch the recipe proposed by me and don't forget that I am waiting for you to comment and press the LIKE button if you liked it!

If you like this recipe, Cold Cucumber Soup, feel free to leave me a comment on the blog. I will gladly answer you all. Don't forget that you also have the possibility to distribute the recipe on social networks, in order to come to the aid of those who need it. Thanks!


Everything about Bulgarian cuisine

I make a wonderful zacusca, a salad recognized worldwide and some exceptional pickles. So, honestly, you have enough reasons to cross the border, even if only for a weekend, to discover a little more about our Bulgarian neighbors. In addition, if you didn't know, Bulgaria is the third country in Europe with the most archeological sites after Italy and Greece and most of them are of Thracian origin. The oldest gold treasure in the world, dating back to 5000 BC. he is also from Bulgaria and comes from the necropolis in Varna. Bulgaria also has nine sites that have become UNESCO World Heritage Sites and are worth seeing again: the Knight of Madara near the town of Sumen, the Thracian tombs of Svechtari and Kazanlak, the Church of Boiana, the Rila Monastery, the cave churches from Ivanovo, the Pirin and Sreburna National Parks and the old town of Nessebar.

A country of traditions

As in our country, the traditions related to the life cycles are highly respected in the neighboring country and, in order for all Romanians to feel "at home", the Bulgarians also celebrate with big parties St. John (Ivadov den), St. George (Gergiovden) and St. Dumitru (Dimitrovden). And also a tradition passed down from generation to generation are the recipes.

Registered recipes

Yes, the Bulgarians had the presence of mind to register as Bulgarian brands the banitsa and kavarma pie that we present next to you. Otherwise, yogurt and brine cheese have made the country as glorious as the numerous stews prepared in ceramic pots. The vegetables produced in Bulgaria taste good and, from here, many salads are prepared. Cake, cold cucumber soup with yogurt, dill, chopped walnuts and spices is one of the famous dishes of the Bulgarian neighbors. Soups are not made in Bulgaria either, but only soups, beans in the north and fish in the south.


Video: Spanish Gazpacho Soup. Omar Allibhoy


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