On hot summer days, okroshka is perhaps the most desired dish. But when the heat is prolonged, I want variety, and here the recipe for another, no less refreshing dish - cold Bulgarian soup “Tarator” comes to the rescue.
Pick your recipe
You will need
- - 1 liter of natural yogurt;
- - 1 liter of kefir;
- - 3 boiled potatoes;
- - 200 g of boiled chicken meat;
- - 2 fresh cucumbers;
- - 1 bunch of green onions;
- - 15 g of parsley;
- - 15 g of dill;
- - 10 g of basil greens;
- - 2 tbsp. tablespoons of olive oil;
- - 2-3 cloves of garlic;
- - 50 g of walnuts;
- - salt, black pepper.
Instruction manual
1
Prepare greens: wash onion, parsley, dill and basil in running water and dry on a towel. Combine kefir and yogurt in a separate capacious container, mix thoroughly.
2
Finely chop the greens, slightly add the chopped green onions and shred the pestle until the juice appears. Cut chicken into small cubes, chop the cucumbers, you can grate them on a coarse grater. Cut the potatoes into small cubes.
3
Pre-fry the walnut kernels to get a brighter and richer flavor. Grind walnuts, but not until flour. You can put the nuts in a plastic bag and mash them with a rolling pin on a cutting board. Pass the garlic through a special press or chop finely.
4
Put the prepared ingredients in the kefir-yogurt mixture: cucumbers, walnuts, green onions, garlic, herbs, chicken and potatoes. Add olive oil, salt and pepper to taste. Mix everything well so that the salt is completely dissolved, and put in the refrigerator for an hour - another for cooling.
5
When serving, "Tarator" soup is usually sprinkled with chopped herbs and additionally offered croutons. You can buy crackers or make them yourself.