Bulgarian Cold Soup with Cucumber and Yogurt (Tarator)
This cold soup with cucumber and yogurt is the most popular Bulgarian recipe. Every family prepares it regularly at home. You can also order it in many restaurants in every part of Bulgaria. Believe me, there isn’t a better meal for the hot summer days than this soup. It is going to keep you cool and hydrated. It is also very inexpensive to make. You need only few very simple ingredients that are probably already in your fridge and pantry.
Why should you make this recipe?
The Bulgarian cold soup with cucumber and yogurt is delicious and very nutritious. Yogurt contains live bacteria that supports our digestion and immunity. It is also a good source of calcium. These properties make it one of the most affordable super foods. Bulgaria is famous with its yogurt. We are actually very proud with the discovery of our own probiotic strain, called lactobacillus Bulgaricus.
The cucumber, dill and garlic are high in many vitamins, fiber, and antioxidants. Additionally, the soup is low in carbs, gluten free and diabetic friendly.
Like I mentioned earlier, this recipe is perfect for the summer. Here in Louisiana the heat is unbearable, and I often look for recipes that doesn’t require any cooking. This helps me stay cool and doesn’t increase the temperature in my house.
Helpful tips
Use seedless cucumbers for this soup. English long or mini seedless cucumbers work great. I usually buy organic cucumbers and don’t peel them. Most of the nutrients are in the peel. If you prefer you can peel the cucumber.
As soon as you chop the cucumbers add some salt to them. This will help them release some water and develop the flavor of the soup.
You can top the tarator it with some walnuts. In some parts of Bulgaria people addd them, in others don’t. I often add walnuts to mine, but no walnuts for my husband and child. It is just a preference.
Store any leftovers covered and in the fridge for no longer than 24 hours.
Bulgarian Cold Soup with Cucumber and Yogurt
Ingredients
- 1 lb seedless English cucumber or other seedless cucumber
- 3 cups Whole Bulgarian or Greek yogurt
- 2 cups cold water
- 2 medium sized garlic cloves pressed or grated
- 1 Tbsp sunflower oil
- ¼ cup fresh dill finely chopped
- salt to taste
- chopped walnuts for garnish optional
Instructions
- Wash, peel (optional) and cut the cucumbers to very small cubes. Add them in a deep bowl and add some salt to the cucumbers (about a teaspoon). Stir well.
- To the bowl with the cucumbers add the pressed garlic, finely chopped dill the yogurt and stir again.
- Then add the cold water and the oil and stir until everything is well combined. Taste for seasoning and add more salt if needed. You can top with some chopped walnuts (optional). Serve right away or chill overnight in the fridge and enjoy the next day.
