Tarator Soup Recipes

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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

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

TARATOR SOUP



TARATOR SOUP image

Slightly different from the traditional one, this delicious dish is great to enjoy during the hot summer months. VIDEO https://youtu.be/ZD_L4dfST-o

Provided by CLUBFOODY

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 large English cucumber, peeled and finely diced
2 cups Greek yogurt, plain
2 cups low sodium vegetable broth
2 tablespoons lemon juice
3 tablespoons dill, chopped
2 medium garlic cloves, pressed
1 tablespoon red onion, chopped
1/2 teaspoon sea salt, to taste
1/2 teaspoon black pepper, to taste
2 tablespoons walnut oil
1 tablespoon grapeseed oil
2 tablespoons walnuts, chopped and toasted
1 tablespoon dill, for garnish
1 tablespoon walnut oil, as needed

Steps:

  • In the jar of a blender, add yogurt, vegetable broth, lemon juice, dill, red onion, sea salt and freshly ground black pepper.
  • Place the lid on and remove the cap. Process at first on medium-low and then increase to medium.
  • Slowly emulsify the walnut oil by adding it in a small steady stream. Do the same with grapeseed oil. Let it run for 2 minutes; taste and adjust if necessary.
  • Add chopped cucumber to a large bowl and pour the yogurt mixture over; stir well. Cover and transfer to the fridge overnight.
  • When ready to serve, sauté the chopped walnuts in a small skillet over medium heat until fragrant, about 5 minutes.
  • Pour soup into bowls and garnish with toasted walnuts and dill; add a few drops of walnut oil.

Nutrition Facts : Calories 160.9, Fat 16.1, SaturatedFat 1.5, Sodium 293.1, Carbohydrate 4.7, Fiber 0.8, Sugar 1.7, Protein 1.2

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