ReceptnaptárTarator (Bulgarian cold cucumber soup)
Tarator is Bulgaria's beloved summer soup, eaten gladly even in the worst of the heat. There is no cooking involved, it is ready in ten minutes, and the cucumber, dill and garlic make it wonderfully refreshing. With bread it is a light lunch, and in a cup it is a starter before a meat course, with the walnuts adding a little crunch.
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Ingredients
Method
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- Mix all the ingredients together and add enough water for the soup to be about the consistency of milk.
- Taste, and add salt and vinegar as you like.
- Serve cold in soup bowls; if it isn't cold enough, add a few ice cubes.
Source: Wikibooks Cookbook – Tarator (Bulgarian Cucumber Soup) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- The soup is best ice cold, so take the yoghurt and water straight from the fridge and keep it chilled until serving.
- Garlic gets stronger as it stands, so add less at first and taste again later.
- If the cucumber is watery or bitter, peel it and scoop out the seedy centre with a spoon.
Frequently asked questions
How do I make it vegan?
Use unsweetened soya or coconut yoghurt, and add a little lemon juice to replace the yoghurt's tang.
How long does it keep?
1 day in the fridge, though the garlic flavour will get stronger. Stir well before serving, because the cucumber releases water.
Similar recipes
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- Cacık (cold cucumber and garlic yoghurt with mint) · Middle East & Caucasus
- Gurkensalat mit Dill (German cucumber salad with dill and sour cream dressing) · German
- Dill soup with sour cream · Hungarian
- Andalusian Gazpacho (Cold Tomato and Vegetable Soup) · Spanish & Portuguese
More south slavic ideas
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- Piletina čorba (chicken soup with root vegetables)
- Goveđa čorba (beef soup with root vegetables)
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- Čorba od sočiva (Balkan lentil soup with smoked sausage)
- Bulgarian vegetable soup with yogurt and egg
- Vegan pasulj (meat-free Balkan bean stew)
- Shkembe chorba (Bulgarian tripe soup)
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