Bulgarian Cucumber Soup With Walnuts Recipes

TARATOR - BULGARIAN COLD CUCUMBER SOUP

Tarator - Bulgarian Cold Cucumber Soup image

This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo.

Provided by Nelka

Categories European

Time 20m

Yield 3-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cucumbers (about 500 g or 1 lb)
500 g plain yogurt (1 lb)
3 -4 garlic cloves
2 -3 tablespoons of crushed walnuts (optional)
1 bunch fresh dill
oil
salt
water (optional)

Steps:

Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
Put into the refrigerator to cool or add ice cubes.
Serve cold.

Nutrition Facts : Calories 136.2, Fat 5.7, SaturatedFat 3.6, Cholesterol 21.7, Sodium 81.2, Carbohydrate 16, Fiber 1.1, Sugar 11.2, Protein 7.3

BULGARIAN CUCUMBER SOUP WITH WALNUTS

Bulgarian Cucumber Soup With Walnuts image

Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, appetizer

Time 1h30m

Yield Serves four

Number Of Ingredients 13

Ingredients

2 to 4 garlic cloves to taste, peeled, green shoots removed
Salt to taste
2 cups thick plain yogurt (Greek style, or drained)
2 tablespoons walnut or olive oil, or 1 tablespoon each
2/3 cup (2 ounces) shelled walnuts, finely chopped
1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
1/2 cup ice-cold water, preferably spring water
2 tablespoons lemon juice
Freshly ground pepper
Ice cubes (optional)
Finely chopped walnuts
Extra virgin olive oil
Finely chopped fresh dill or mint

Steps:

Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

CUCUMBER AND WALNUT SOUP

Cucumber and Walnut Soup image

Provided by Michael Symon : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 English cucumber, peeled and seeded
4 cloves garlic
1 cup toasted walnuts
1 tablespoon toasted coriander seeds
1/2 teaspoon kosher salt
2 tablespoons walnut oil, plus more, for garnish
2 cups sheep yogurt
1/4 cup water
1/4 cup lemon juice
2 tablespoons chopped fresh mint

Steps:

Cut cucumbers into small dice and set aside in a large bowl. Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly.
Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled.

BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)

Buttermilk And Walnut Soup (A Bulgarian Soup) image

Provided by Craig Claiborne And Pierre Franey

Categories lunch, soups and stews, appetizer

Time 5m

Yield Eight or more servings

Number Of Ingredients 8

Ingredients

1 quart buttermilk
1/2 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used
2 tablespoons finely minced garlic
2 tablespoons finely minced dill
3 tablespoons olive oil
1 tablespoon red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Combine all the ingredients in a mixing bowl. Chill and serve.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 6 grams

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