In the summer heat, the Russians give their preference to okroshka, and the Bulgarians believe that there is no better option for lunch than the chattering. 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 basis
Cold soup "Tarator" has long been a hallmark of tourist Bulgaria. It seems that without having tried it, one cannot say that he was able to truly recognize this country.
So, the tarator, the recipe of which will be presented below, is prepared with sour milk or drinking natural yogurt. Actually, it will be needed 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 grades, but you can buy greenhouse ones.
To give the piquant spice to the soup, garlic is used in the amount of four cloves, and for the flavor they put dill, which will take about seven branches. A distinctive feature of a Bulgarian tarator from similar soups from the Balkan countries is the addition of walnuts in a volume of half a glass. Closes the same list of ingredients vegetable oil.
How to cook bulgarian soup "Tarator"? The recipe is pretty simple. First, pour yogurt (or sour milk) into a deep container and actively stir it with a whisk for five minutes. The result should be a mass that resembles half-beaten proteins in appearance. By the way, it’s better to do this with a mixer.
Setting aside yogurt, you can proceed to chopping cucumbers. To do this, they are rubbed on a coarse grater. But you can cut into thin strips. After which all the resulting mass is laid aside for ten minutes to the side.
While the cucumbers let the juice in, the turn of nuts and garlic comes. To do this, the latter is finely chopped and ground in a mortar with most of the nuts until the formation of a single-mass gruel.
Now it remains only to "collect" the tarator. The recipe recommends first to transfer the cucumbers to yogurt and mix well. Then, the nut-garlic mixture is added to the resulting mass, poured with a hundred milliliters of vegetable oil and adjusted to a uniform consistency. Then lay the container with almost ready soup to the side.
Next, finely chop the dill and the rest of the nuts, mix them with a small amount of salt and send to the soup. To reveal the taste, the tarator should stay in the refrigerator for about an hour, after which it can be served.
Little tricks for Bulgarian soup
The tarator, the recipe of which is presented above, sometimes undergoes small 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 content or yogurt.
Some culinary experts like to experiment with taste, like this: to give more spice they put red hot pepper, of course, in a ground form, and to create a piquant game of sour and sweet notes, just add sugar. By the way, having mastered the classic recipe, you can try to include in it not only dill, but also other fresh herbs, for example, cilantro.
In general, it is worth at least once to cook a tarator, in order to understand that, perhaps, the best soup for the summer season does not exist.