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Bulgarian cold soup tarator. Cold soup - Tarator. How to cook tarator: step-by-step recipe

In the summer heat, you don’t want to stand at the stove over a pot of boiling soup. And I don’t really feel like eating hot food. So let's master cold soup recipes. Every nation has its own summer, refreshing and cooling soup. , Belarusian kholodnik, Russian okroshka, and, of course, Bulgarian tarator!

Every Bulgarian cafe or canteen serves this simple but very tasty cold soup. Sometimes - in a plate, as it should be for the first course, and sometimes - in a glass to wash down the second course. Imagine how refreshing this light summer soup is. We will prepare it today.

A real tarator, refreshing and healthy, is prepared with sour milk. It was from this product, called “kiselo mlyako” in the homeland of cold soup, that the Bulgarian stick was isolated at the beginning of the last century. Lactobacillus bulgaricus - this is what this “beneficial microbe” is called in Latin - is responsible for the fermentation of milk and for the correct balance of microflora in our body.

The properties of the Bulgarian stick were known long before it was “officially” discovered. Even during the time of Louis XIV, Bulgarian spoiled milk brought to France for the king. And modern researchers believe that among the Bulgarians there are many centenarians precisely because they often eat tarator with sour milk.

Tarator is popular not only in Bulgaria and Macedonia, but also in Turkey and Albania, and in Greece this dish is known as tzatziki and is served as a sauce - the recipe is almost the same, only the Greeks also add lemon and mint. Let us also join the tasty and healthy tradition of cooling off in the summer heat not with beer, but with kefir soup.

You can make curdled milk for soup from milk and special starter cultures - now they are easy to purchase, for example, in pharmacies or supermarkets, dairy stores. Yogurt is also suitable for tarator (by the way, in Turkish this word also means “sour milk”) - just not sweet, with additives and preservatives, but “live”. You can also take fermented milk products such as kefir, narine, simbivit.

Ingredients for cold soup "Tator"

For 2 servings:

2 medium cucumbers;
400 ml kefir, curdled milk or yogurt;
2 tbsp. vegetable oil (olive or sunflower);
A bunch of dill;
1-2 cloves of garlic;
Salt to taste (about half a teaspoon);
Ground black pepper (optional);
Walnuts.

If the sour milk is too thick, add water to the tarator. You can dilute 2.5% fat kefir, but a product with 1% fat content is quite liquid in itself.

Sometimes lettuce leaves are added to the soup instead of cucumbers. Some cooks add radishes - this option is also tasty and brighter, although this is no longer a classic tarator.

Method for preparing cold Tarator soup

Cool the kefir and water. Let's wash the cucumbers and greens.

Peel the nuts and grind them in a blender or roll them with a rolling pin on a board. Some nut kernels leave for decoration.

Grate the cucumbers on a coarse grater, and grate the garlic on a fine grater, or put it through a press. There is a recipe option where the cucumbers should not be grated, but finely chopped. But a tarator with grated cucumbers is more authentic and easier to eat (that is, drink).

Combine cucumbers, chopped dill and garlic, add salt and pepper and let stand for 10 minutes.

Pour the mixture with kefir, add vegetable oil, mix. If necessary, dilute the soup with water to the desired consistency.

Vinegar, which is used in some tarator recipes, is needed only if the soup is seasoned only with water - for sourness. If the base is a fermented milk product, there is no need for additional acidification.

Decorate a plate of cold soup with sprigs of herbs and pieces of nuts and serve.

Bon appetit!

2016-05-11

A big hello to everyone who stopped by intentionally or by accident! Soon the May coolness with a bottomless blue sky will be replaced by almost summer heat with endlessly long summer days. And summer and heat are not conducive to a good appetite. I don't feel like eating at all. I'd like to soak in the pool, drink a cocktail with ice cream, and eat - hello! Well, if only something cold. Are you tired of beetroot soup (recipe) and cold soup (recipe) with okroshkas, and there’s a lot of fuss with them? Then you will definitely want to eat what I have in store for such an occasion - the Bulgarian tarator!

There are foods whose birth is predetermined by the Almighty as inevitable. Tarator is a convincing proof of this. In an area abounding in the presence of cows, goats and sheep, a lot of things are produced? That's right - milk! And if the climate is hot, then it tends to quickly turn sour and needs to be disposed of promptly and profitably. The inhabitants, languishing from the heat, yearn with all their hearts for coolness and light food that is not burdensome on the stomach. Considering that in the same “Palestines” cucumbers and herbs are grown in huge quantities, then the appearance of cold soup based on sour milk could not help but happen!

What kind of food is this?

Its own okroshka in hundreds of versions and under different names (ovduh, chalop, matsnabrdosh, dogramach) is found in many countries - in Russia, Macedonia, Greece, Georgia, Armenia, Azerbaijan, Iran, Lebanon. Continue the list yourself. But, if the real one is prepared with a pickled mixture, then the basis of its southern sisters is sour milk.

Favorite fermented milk product Bulgarian cuisine- yogurt or sour milk (fermented with Lactobacillus bulgaricus). It is respectfully consumed both in its pure form and for preparing the “king” of the summer refreshing meal - tarator.

To be honest, I have not been to Bulgaria. But the roots of the glorious people can be traced in my tangled genealogy. That’s why I’ve been eating this soup since childhood. Cold, teeth-grinding and pleasing to a sore body, it is often present in my April-October menu. Why is this so? Because the Transcarpathian summer is long!

In my native and beloved Sochi, where I come from, my mother prepared a Balkan “specialty” according to Aunt Matilda’s recipe. It existed in two versions. In the first - speaking a separate dish, and in the second - a “drinker” for any meat or vegetable dish. True, no one had heard of yogurt in Soviet stores, so the liquid in Bulgarian okroshka included delicious “Socialist Revolutionary” kefir, homemade yogurt, or matsun donated by Armenian neighbors.

The status of dietary food gave tarator special relevance. I gladly used it for weight loss (65 kg with a height of 172 cm - a disaster!). And I ate it for breakfast, lunch and dinner throughout the unforgettable summer of 1976. And I lost 15 kg thanks to the delicious tarator!

The second most important ingredient in tarator is fresh cucumbers. They are usually cut into tiny cubes or grated. In our house, it used to be customary to finely chop the freshest young cucumbers, straight from the garden, with a huge knife. But with grated ones it’s also very tasty! In order to chop vegetables into a large pan, you need to work hard! Fortunately, for these purposes there are now vegetable cutters, graters and other equipment that make life easier for the housewife.

The third and fourth classic components of the tarator are a bunch of dill and a few cloves of garlic. Although, there is another secret “fifth element” - this is the mysterious “sharena sol”. How many of you, my dear readers, know what this is? I am telling you the composition of the mysterious Bulgarian seasoning in great secrecy.

Composition of sharen salt

Savory.
Fenugreek.
Corn flour.
Paprika.
Salt.

I usually replace cornmeal toasted and chopped pumpkin seeds.
The mixture smells of a magical spicy aroma that is transferred to the tarator. I won’t argue with anyone about the authenticity of my homegrown mixture. I do it this way, it’s customary in our house and I like it that way.
If you are lucky enough to buy a real one, I will be only too happy! However, it’s time to cook - I started talking, as always.

Recipe for our homemade Bulgarian tarator

We will need:

4-5 pieces of fresh cucumbers.
2 cloves of garlic.
1 medium bunch of dill.
1 liter of natural yoghurt
200-300 ml of clean water.
50-80 grams crushed walnuts.
Sharena salt (if you are lucky enough to get it).

How to cook

My comments

Do you alternate between different cold soups? Then you can't do without vegetable cutters which will make your work easier.

I hope that our meeting today was interesting and useful for you. I would be glad if you recommend my article on social networks and subscribe to my blog updates.

Remember that the best day is today! Bye everyone!
Always yours Irina.

Our “Bulgarian” program continues with a romance based on the poems of Nikolai Zabolotsky performed by the magnificent Biser Kirov. Gently, reverently, sincerely...

The quality of modern products pleases only manufacturers with serious profits, while consumers, as a result of regular consumption, receive a long list of diseases and excess weight. In order to control and, if possible, combat enemy kilograms, culinary masters have come up with many dishes with a negative calorie content, the purpose of which is to force the body to spend its “golden” fat reserves on digesting new food. One of the popular and very colorful representatives of this trend of dishes is “Tator” soup, the recipe for which originated in mysterious Bulgaria.

Description of the original dish

The main and, in fact, useful distinctive ingredient of the dish is natural yogurt. The Bulgarians used the purest low-fat product, created according to the most unique recipe ancestors Getting such yogurt in modern supermarkets is an impossible mission, so it’s worth learning how to make it at home, then Tarator soup for weight loss will not only be a powerful catalyst for metabolic processes, but also useful for the overall tone of the body’s cells.

What does it take to create a healthy dish?

To prepare an original Bulgarian soup you will need:

1 large cucumber (use only non-bitter vegetables);
a handful of selected chopped walnuts;
a bunch of young dill;
2-3 medium cloves of garlic;
1 tbsp. a spoonful of vegetable oil and the same amount of vinegar.

Making yogurt soup

The first step is to chop the peeled garlic. While all the other ingredients are being prepared, he will release the required amount of juice. Next, you should start working on a fresh cucumber - you need to grate it on a fine but sharp grater - this way the pieces will turn out very neat and attractive.
Afterwards, you should add nuts to the cucumber (the smaller the kernels, the more original the soup will look). Green dill should be cut and mixed with the rest of the ingredients.
The dressing is prepared in a separate container. You can safely change the proportions of oil and vinegar to suit your own preferences. After filling the prepared mixture with chilled yogurt, you can begin to savor the Tarator soup, the recipe for which we shared with you. You can enrich the dish with parsley or cilantro, dill. This dish will take pride of place on the list of those that help you lose weight.

Delicious kefir soup

Most girls prefer the simplified Tarator soup with kefir. You can prepare it at any time, without thinking about availability. homemade yogurt. To create a Bulgarian soup you will need:

6 cloves of garlic (dry cloves will not give enough aroma and taste);
1 selected (without huge seeds) cucumber;
1 tsp. vegetable oil;
1 tsp. vinegar (some people use apple cider vinegar);
a pinch of salt;
a bunch of juicy dill;
0.5 l of kefir;
a handful of baked walnuts.

The garlic must be crushed with a press so that the juice comes out more easily, after which you can cut large pieces. The cucumber should be cut into small cubes and mixed with garlic. In a large bowl (saucepan) you need to mix garlic, cucumber, kefir, salt, oil and vinegar. The mixture must be thoroughly mixed so that the garlic is well distributed throughout the mixture and set aside in the refrigerator. Before serving, add nuts and herbs to each plate, allowing everyone to choose the optimal thickness of the soup.

There is also a simplified Bulgarian soup "Tator". The recipe includes mineral water. It can be selected to suit the characteristics of your own body. The main liquid of the soup is a cocktail of water and fermented milk product. In a large container you need to mix 0.5 liters of carbonated mineral water and two liters of kefir. After which the mixture must be hidden in a cool place. Then the amount of gas in the water will decrease, and the dish will be more enjoyable to eat even for little gourmets.

Next, it’s worth filling the future Tarator soup with other ingredients; the recipe advises housewives to chop two cucumbers into small pieces. coarse grater and mix with 4 tbsp. spoons of chopped walnuts. In a hot frying pan, fry on vegetable oil 0.5 teaspoon of paprika (it will add spiciness to the soup). 6-7 cloves of garlic need to be chopped and mixed with chopped dill (you should take two bunches, because the volume of liquid is large). Afterwards, you need to mix all the ingredients and pour in the infused kefir. Those who like a sour taste can add vinegar to the dish.

Delicious potato soup

To diversify the dietary table, housewives often prepare Tarator soup with potatoes. To prepare you will need:

two cucumbers;
5 pieces. radish;
1 liter of kefir;
two cloves of fresh garlic;
1-2 large potato tubers;
salt and pepper to taste.

Soup cooking process

Kefir should be poured into a large container and set aside in a cool place. Two cucumbers need to be cut into cubes (or grated). Garlic should be chopped and mixed with cucumber. Many craftswomen cut radishes into cubes, but you can safely cut them into attractive slices. We also pass the potatoes through a grater and mix them with the rest of the company. After salting and peppering the vegetable mixture, you can pour kefir over it. Serve after a couple of hours with fresh dill leaves.

Original dish for weight loss

Some girls add sourness to the dish with lemon and get quite aromatic soup"Tator." The recipe for losing weight is very simple:

a bunch of fresh onion must be chopped together with a bunch of dill;
the cucumber is crushed at low speed in a blender and mixed with herbs (some recipes suggest squeezing the cucumber juice a little, then the pieces will be crispier);
then the greens are poured with a liter of kefir;
pour 0.5 cups of cold boiled water into the resulting mixture and season with a handful of chopped walnuts;
the juice of half a lemon must be filtered and added to a common container;
You can serve with a slice of fresh lemon, mint and herbs.

Egg version of making soup with sour milk

Let's look at how to prepare egg soup"Tator." The recipe for this dish is based on high quality sour milk. To prepare it you will need:

1-1.1 liters of sour milk;
four medium cucumbers;
a bunch of cilantro and dill;
two boiled eggs (some add three whites);
two cloves of garlic;
4-6 tbsp. l. sour cream;
2 tsp. vegetable oil;
120 grams of ice.

Cilantro and dill must be carefully chopped, add finely chopped eggs and cucumber. Next, season everything with sour cream and squeeze the garlic through a press. The soup base should sit for 15-20 minutes, after which you can safely season it with sour milk and add ice before serving.

For greater flavor, you can add rosemary to the greens. It will add an aristocratic touch to a cold dish, or mint leaves. You can also experiment with the base - some add not only radishes or potatoes, but also boiled meat and thyme (you should take no more than 150 g of meat per liter of kefir or milk). Best served in portions. Decorate the plate with larger pieces of walnuts, cucumber slices and drops of vegetable oil, you will have a real work of art.

A little conclusion

Now you know how to make Tarator soup, we have provided you with a recipe with a photo. We hope you can make this dish at home. Good luck!

The birthplace of this famous soup is Bulgaria. And it is prepared on the basis of yogurt. Do not be mistaken and think that we are talking about yogurt, which is sold in any grocery store. We are talking about real Bulgarian yogurt, which tastes somewhat like kefir. Bulgarian yogurt contains traditional ancient recipe, which originated during the great migration of peoples, namely in the 5-7 centuries. Transportation of milk in sheep's skins and the traditional method of storage did their job - this unique fermented milk product appeared.

As you know, Bulgarians are famous for their longevity, and they explain this by the fact that they constantly consume sour milk, namely yogurt. The famous tarator soup is prepared using this product, the recipe for which has been passed down by Bulgarians from generation to generation. This Bulgarian soup is prepared quite simply: fresh grated cucumber, chopped nuts, garlic, dill, vinegar and vegetable oil are placed in yogurt.

Since it is impossible to buy Bulgarian yogurt here, it is replaced with ordinary kefir, which is no less healthy. Kefir contains lactic acid fungus, which consists of microorganisms, rods, streptococci, yeast and bacteria. These microscopic organisms kill tuberculosis pathogens and diseases gastrointestinal tract. It is worth mentioning kefir as a tonic and thirst-quenching drink, and when preparing soup with kefir it is very useful.

Tarator on kefir

Ingredients:

half a liter of kefir
1 cucumber
garlic: 6-7 cloves
12 walnuts
1 tbsp. spoon of vegetable oil
1 bunch of dill
1 teaspoon vinegar
pepper, salt to taste

Preparation:

Finely chop the garlic or squeeze through a garlic press, then add to kefir. Finely chop the cucumber, add to kefir, salt, add vegetable oil and vinegar. To stir thoroughly. Place in the refrigerator for one hour. When serving, add finely chopped dill and nuts to each serving. If the soup turns out to be very thick, then it is diluted with boiled cold water.

Note:

You can use more than just kefir for the base of this soup. Many people make this soup with ayran or matsoni. Instead of dill, add lemon balm, thyme, thyme, rosemary, parsley, green onions, basil and much more. Some housewives add radishes and zucchini to the soup. But the most important thing is that the soup should be served cold and nothing else!

Tarator soup with yogurt and sour cream

Ingredients:

half a liter of yogurt without additives
glass of sour cream
5 tbsp. tablespoons vegetable oil
2 fresh cucumber
2 cloves garlic (optional)
salt and pepper
dill

Preparation:

Using a mixer, beat sour cream with yogurt. Add pepper and salt to the resulting mass. Pour in vegetable oil (stirring continuously) in a thin stream, add chopped dill and cucumber. Before serving, add finely chopped nuts to the soup. Serve with ice cubes added.

Tarator with mineral water

Ingredients:

2 liters of kefir
Half a liter of carbonated mineral water
2 cucumbers
6 cloves garlic
half a teaspoon of paprika
4 tbsp. spoons of walnuts
2 tbsp. spoons of vegetable oil

Preparation:

Mix sparkling mineral water with kefir and pour into a saucepan. Grate the cucumbers on a coarse grater, then add to kefir and water. Grind the nuts in a blender and place in a saucepan. Fry the paprika in vegetable oil and add to the soup. Chop the dill and garlic and add to the rest of the ingredients.

Tarator with sour milk

Ingredients:

1 liter of sour milk
1 bunch of cilantro
4 fresh cucumbers
1 boiled egg
2 cloves garlic
4 tbsp. spoons of sour cream

Preparation:

Place finely chopped cilantro, chopped boiled eggs and cucumbers in sour milk. Mix everything thoroughly, add sour cream and garlic squeezed through a garlic press. Before serving, add ice to the soup or serve ice cubes on a separate plate.

Tarator soup with potatoes

Ingredients:

1 liter of kefir
2 fresh cucumbers
5 radishes
2 cloves garlic
1 PC. boiled potatoes
3 tbsp. spoons of vegetable oil
dill
pepper and salt

Preparation:

Cut the radishes and cucumbers into cubes, finely chop the garlic and place in chilled kefir. Chop the dill, grate the potatoes and add to the rest of the ingredients. Pepper and salt. Sprinkle with herbs before serving.

Tarator with lemon

Ingredients:

1 liter of kefir
1 cucumber
1 bunch of dill
1 bunch of green onions
1 lemon
half a glass of cold boiled water
2 tablespoons chopped walnuts

Preparation:

Grind the greens and cucumbers in a blender and add to kefir. Pour in half a glass cold water, add the juice of one lemon, sprinkle on top walnuts. Before serving, cool the soup thoroughly and sprinkle with chopped green onions.

As you can see, this famous Bulgarian soup is very similar to our equally famous okroshka. So you will probably like it. Therefore, diversify your menu with the famous and tasty Bulgarian soup. Prepare it in the summer heat and enjoy it!

The birthplace of this famous soup is Bulgaria. And it is prepared on the basis of yogurt. Do not be mistaken and think that we are talking about yogurt, which is sold in any grocery store. We are talking about real Bulgarian yogurt, which tastes somewhat like kefir. Bulgarian yogurt contains a traditional ancient recipe that originated during the great migration of peoples, namely in the 5-7 centuries. Transporting milk in sheepskins and the traditional method of storage did their job - this unique fermented milk product appeared.

Since it is impossible to buy Bulgarian yogurt here, it is replaced with ordinary kefir, which is no less healthy. Kefir contains lactic acid fungus, which consists of microorganisms, rods, streptococci, yeast and bacteria. These microscopic organisms kill the causative agents of tuberculosis and gastrointestinal diseases. It is worth mentioning kefir as a tonic and thirst-quenching drink, and when preparing soup with kefir it is very useful.

Tarator on kefir

Ingredients:

half a liter of kefir
1 cucumber
garlic: 6-7 cloves
12 walnuts
1 tbsp. spoon of vegetable oil
1 bunch of dill
1 teaspoon vinegar
pepper, salt to taste

Preparation:

Note:

Tarator soup with yogurt and sour cream

Ingredients:

half a liter of yogurt without additives
glass of sour cream
5 tbsp. tablespoons vegetable oil
2 fresh cucumbers
2 cloves garlic (optional)
salt and pepper
dill

Preparation:

Tarator with mineral water

Ingredients:

2 liters of kefir
Half a liter of sparkling mineral water
2 cucumbers
6 cloves garlic
half a teaspoon of paprika
4 tbsp. spoons of walnuts
2 tbsp. spoons of vegetable oil

Preparation:

Tarator with sour milk

Ingredients:

1 liter of sour milk
1 bunch of cilantro
4 fresh cucumbers
1 boiled egg
2 cloves garlic
4 tbsp. spoons of sour cream

Preparation:

Tarator soup with potatoes

Ingredients:

1 liter of kefir
2 fresh cucumbers
5 radishes
2 cloves garlic
1 PC. boiled potatoes
3 tbsp. spoons of vegetable oil
dill
pepper and salt

Preparation:

Tarator with lemon

Ingredients:

1 liter of kefir
1 cucumber
1 bunch of dill
1 bunch of green onions
1 lemon
half a glass of cold boiled water
2 tablespoons chopped walnuts

Preparation:

Grind the greens and cucumbers in a blender and add to kefir. Pour in half a glass of cold water, add the juice of one lemon, sprinkle walnuts on top. Before serving, cool the soup thoroughly and sprinkle with chopped green onions.

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