Tarator
Tarator is the cold soup that rescues hot Bulgarian summers, a dish so simple and refreshing that it appears on nearly every lunch or dinner table during the scorching summer months. The combination of yogurt, cucumber and garlic reflects a broader Balkan culinary tradition, but the Bulgarian version stands out through the addition of ground walnuts, a peculiarity rarely found in neighboring variants. Many Bulgarian families keep tarator in the fridge all summer long, ready to serve at any moment, often drunk directly from a glass, as a refreshing beverage, rather than as a traditional soup eaten with a spoon. The yogurt used must be authentically Bulgarian, made with the specific bacteria "Lactobacillus bulgaricus," discovered in the early 20th century and considered a national point of pride for the country.
Finely grated cucumber
Fresh cucumbers, grated or finely chopped, give the soup its meaty texture.
Thick Bulgarian yogurt
Authentic Bulgarian yogurt, creamy and tangy, forms the refreshing base.
Ground walnuts
Coarsely ground walnuts add crunch and a slightly oily note.
Fresh dill and garlic
Chopped dill and crushed garlic give freshness and a piercing aromatic touch.
Ingredients 4 servings
- 4 medium cucumbers, grated or finely chopped
- 600g thick Bulgarian yogurt
- 100g coarsely ground walnuts
- 3 cloves garlic, crushed
- 3 tbsp sunflower oil
- 1 bunch fresh dill, chopped
- 200ml cold water
- Salt to taste
- Ice cubes for serving
How to make it
- 1Wash the cucumbers well and grate them on a large-holed grater, directly into a large bowl, keeping the juice that drains from them.
- 2Pour the thick Bulgarian yogurt over the cucumbers and mix well with a spoon, until fully combined.
- 3Add the crushed garlic to the mixture, along with the sunflower oil, mixing energetically to lightly emulsify the oil into the yogurt.
- 4Gradually pour in the cold water, stirring constantly, until the soup reaches a fluid but still creamy consistency, not too thin.
- 5Add salt to taste, tasting and adjusting the balance between sour and salty.
- 6Fold the coarsely ground walnuts into the soup, setting aside a few spoonfuls for garnish.
- 7Add most of the chopped fresh dill to the soup, keeping a little to sprinkle on top when serving.
- 8Cover the soup and refrigerate for at least an hour, so it cools well and the flavors combine.
- 9Serve very cold, in bowls, with a few ice cubes, sprinkled with the remaining walnuts and dill.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
