A. Borisova
A. Borisova
"The classic recipe for the most frequently made soup in Bulgarian cuisine!"
Preparation20 min.
Тotal20 min.
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  • cucumbers - 1 larger one or 2 medium - sized ones
  • yogurt - 2 lb (1 kg)
  • walnuts - 1 handful, crushed
  • garlic - 2 - 3 cloves, or to taste
  • water - cold, as needed
  • dill - 1 bunch
  • olive oil - 3 - 4 tbsp
  • salt - to taste
  • black pepper - to taste, freshly ground
  • white pepper - 3 pinches


Peel the cucumbers, leaving only a thin streak of dark green on them, to provide a more pleasant texture to the tarator.

Grate or cut the cucumber into small cubes.

Beat the yogurt well and pour it into a pot. Rinse the cups with water to get the rest of the yogurt out and mix with the rest of the yoghurt.

Add enough cold water to get the tarator as thick as you like it.

Add the cucumbers and grated or finely chopped garlic, with some chopped walnuts, finely chopped dill, as well as black and white pepper to taste.

Finally, mix with the olive oil/vegetable oil and add salt to taste.

Distribute the prepared tarator into bowls. Garnish with a few chopped walnuts and a sprig of dill, then serve.


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