Tarator is a wonderful Bulgarian dish, a cross between an appetizer and a cold soup. It is made from fermented milk products, herbs, and vegetables, somewhat resembling kefir okroshka. However, the addition of olive oil and walnuts gives tarator a light and truly summery taste.
Instructions
Prepare all ingredients for the cold tarator soup. Preparation is quick and surprisingly simple. Kefir, yogurt, acidophilin, or matsoni can be used as the fermented milk product.
Rinse cucumbers, radishes, dill, and spinach under running water. Peel the garlic.
Finely chop the spinach and dill.
Place the herbs in a suitable bowl, add the pressed garlic, season with olive oil, and salt.
Toast the peeled and crushed walnuts for up to 5 minutes, having mixed them with salt beforehand.
Finely dice the cucumber and radish, as if grating them.
Add the chopped vegetables and crushed walnuts to the herbs and garlic.
Pour in the fermented milk drink and stir. If you do not plan to add ice, dilute with water (from 100 ml).
Bulgarian cold tarator soup is ready!
Tarator can be served in bowls with ice cubes. Enjoy your meal!
35 мин
6 servings
