Cold Bulgarian soup. How to cook Bulgarian cold soup tarator according to a step-by-step recipe with a photo

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.

2016-05-11

To everyone who dropped in intentionally or by accident, a big hello! Soon the coolness of May with a bottomless blue sky will be replaced by almost summer heat with infinitely long summer days. And summer and heat do not contribute to a good appetite. There is absolutely no desire. In the pool to soak up, drink a cocktail with ice cream, and eat - thank you! Well, if only something cold. Beetroot (recipe) and holodnik (recipe) with okroshka are fed up, and is there a lot of fuss with them? Then you will definitely want to eat what I have in store for such an occasion - Bulgarian tarator!

There are dishes, the birth of which is predetermined by the Almighty as inevitable. Tarator is a convincing confirmation of this. In an area teeming with cows, goats, and sheep, are many things produced? That's right - milk! And if the climate is hot, then it strives to quickly turn sour and it needs to be disposed of quickly and profitably. The townsfolk, languishing from the heat, yearn with all their hearts for coolness and light, easy food for the stomach. Considering that cucumbers and herbs are grown in large quantities in the same "Palestines", then the appearance of a cold soup based on sour milk could not but happen!

What kind of food is this

Its own okroshka in hundreds of versions and under different names (ovdukh, 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 cooked on a fence, then the basis of her southern sisters is sour milk.

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

To be honest, I have never been to Bulgaria. But, the roots of a glorious people can be traced in my tangled family tree. Therefore, I have been eating this soup since childhood. Cold, grinding teeth and pleasing to the frazzled body, it is often on my April-October menu. Why exactly? Because the Transcarpathian summer is long!

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

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

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

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”. Which of you, my dear readers, knows what it is? I tell you the composition of the mysterious Bulgarian seasoning under great secrecy.

Composition of salt

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

I usually replace the cornmeal with toasted and ground pumpkin seeds.
The mixture is fragrant with a magical spicy aroma, which is transmitted to the tarator. I won't argue with anyone about the authenticity of my homebrew blend. This is how I do it, this is how it is at home and I like it so much.
If you are lucky enough to buy a real one - I will only be glad! It's time, however, 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 natural yogurt
• 200-300 ml of pure water.
• 50-80 grams of chopped walnuts.
• Sharena salt (if you're lucky enough to get it).

How to cook

In the summer heat, Russians give their preference to okroshka, and Bulgarians believe that there is no better lunch option than tarator. The recipe for this soup is so simple that even those who are not at all familiar with the art of cooking can cook it.

foundation of the foundations

Cold soup "Tarator" has long been a hallmark of tourist Bulgaria. It seems that without trying it, one cannot say that he was able to really get to know this country.

So, the tarator, the recipe of which will be presented below, is prepared with sour milk or drinking milk. Actually, it will be required to make soup for four people about five hundred milliliters. In addition, you should stock up on four strong cucumbers. It is better to give your preference to soil varieties, but greenhouse varieties can also be purchased.

Four cloves of garlic are used to add a piquant spiciness to the soup, and dill is put for flavor, which will take about seven sprigs. A distinctive feature of the Bulgarian tarator from similar soups from the Balkan countries is the addition of walnuts with a volume of half a glass. Closes the list of ingredients vegetable oil.

How to cook Bulgarian soup "Tarator"? The recipe is pretty simple. To begin with, yogurt (or sour milk) is poured into a deep container and actively stirred with a whisk for five minutes. The result should be a mass that looks like half-whipped proteins. By the way, it is better to do it with a mixer.

Putting aside yogurt, you can proceed to chopping cucumbers. To do this, they are rubbed on a coarse grater. But you can also cut into thin strips. After that, the entire resulting mass is set aside for ten minutes.

While the cucumbers release juice, it is the turn of nuts and garlic. To do this, the latter is finely chopped and ground in a mortar with most of the nuts until a uniform gruel is formed.

Now it remains only to "collect" the tarator. For this, the recipe recommends first transferring cucumbers to yogurt and mix well. Then, a walnut-garlic mixture is added to the resulting mass, poured with one hundred milliliters of vegetable oil and brought to a uniform consistency. After that, the container with the almost ready soup is set aside.

Next, finely chop the dill and the rest of the nuts, mix them with a little salt and send to the soup. To reveal the taste, the tarator should be in the refrigerator for about an hour, after which it can be served at the table.

Little tricks - for Bulgarian soup

Tarator, the recipe of which is presented above, sometimes undergoes minor changes in culinary circles, which, however, only improve its taste.

So, instead of classic sour milk or natural yogurt, you can safely use kefir with a low percentage of fat or yogurt.

Some chefs like to experiment with taste, like this: to make it more spicy, they put red hot pepper, of course, in ground form, and to create a spicy game of sour and sweet notes, just add sugar. By the way, having mastered the classic recipe, you can try to include not only dill, but also other fresh herbs, such as cilantro.

In general, it is worth cooking tarator at least once in order to understand that there is perhaps no better soup for the summer season.

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) in general, coolness, but you don’t want to get fat, then cooking soup would be an excellent option, and not just soup - a sauce that does not need to be cooked. Simply cut, add, mix, shake and refrigerate or add ice and you're done! Cooking a quick and healthy soup - tarator!

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

The classic version of the preparation of 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 pure water;

- salt, walnut, dill.

How to cook tarator in order:

Yogurt (sour milk) shake well.

Mix yogurt (sour milk) with cold water.

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

In the diluted sauce, add cucumbers, cut into small cubes and vegetable oil.

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

Add salt to taste.

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

IN tarator sometimes, if desired, you can sprinkle chopped walnuts on top.

Tarator is ready! Bon appetit!

Sometimes, seeing once is better than hearing or reading a hundred times. How to cook tarator - watch the video !!!

Tarator recipe on video or tarator in Russian version

Bulgarian tarator recipe - reportage in Ukrainian

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