Bulgarian cold soup
Description
A hearty and aromatic soup. I discovered an amazing recipe for a cold Bulgarian soup called "Tarator." It's especially relevant in summer when it's hot—you can't always eat okroshka. Everyone in my family really liked it; I highly recommend it. The soup is ready to serve.
Instructions
- 1
Step 1
1. Thoroughly rinse the cucumbers under running water and dry them with a paper towel. Take a deep bowl and grate the cucumber on a fine grater, or, if desired, cut into thin strips.
- 2
Step 2
2. Rinse the green onions thoroughly and chop into small rings, including the white part.
- 3
Step 3
3. Walnuts need to be chopped, which can be done using a blender or manually with a mortar and pestle. They should not be too finely ground, not like dust. If the nuts are raw, dry them beforehand in the oven.
- 4
Step 4
4. In a deep saucepan, add grated or sliced cucumber, chopped green onion, crushed walnuts, pour in kefir, and season with salt.
- 5
Step 5
5. Wash the onion, peel it, and chop into small cubes. Place it in a heated frying pan with vegetable oil. Season with black pepper and sauté over medium heat for 3 minutes, then transfer the entire contents of the pan into the pot. This step is optional; you may choose not to add the onion.
- 6
Step 6
6. Place the pot with the soup in the refrigerator for about 1 hour. Then take it out, pour the soup into bowls, and garnish with a few walnuts, bell pepper, and a sprig of fresh herbs.