Tarator soup: Bulgarian cuisine. Video
Tarator soup is a traditional Bulgarian cuisine made from yoghurt and lots of greens. Such a soup must be served cold, it quenches thirst and tones well, which makes it indispensable in hot weather.
The classic soup Tarator is based on Bulgarian yoghurt, which contains bacteria beneficial to the body. This fermented milk product was created in the XNUMXth-XNUMXth centuries, and the recipe for its preparation is carefully passed down from generation to generation. It is quite difficult to get Bulgarian yoghurt in Russia, but you can cook it yourself.
To do this, you need pasteurized milk with a short shelf life and yoghurt starter culture in a sealed glass bottle. Bring a glass of milk to a boil and cool naturally to 40 ° C.
Pour a few milliliters of cooled milk into the sourdough bottle and shake it. Then mix the resulting solution with the rest of the milk in a glass. Pour everything into a yogurt maker or thermos and leave in a warm place for 10 hours.
Liquid sourdough can only be stored in the refrigerator for two weeks
Boil and cool a liter of milk to 40 ° C. Add a tablespoon of the prepared sourdough to it and leave in a warm place to ferment for 5 hours. Then use the resulting live yogurt to make soup, or store in the refrigerator for no more than 5 days.
Tarator soup cooking technology
Ingredients: • yogurt – 500 ml; • cucumber – 3 pcs .; • walnuts – 100 g; • garlic – 2-3 cloves; • parsley – 1 bunch; • olive oil – 1 tsp; • dill – 1 bunch; • boiled water and salt – to taste.
Wash and cut the cucumbers on both sides, then rub them on a coarse grater or cut into thin strips. Peel and chop the garlic along with the walnuts.
Mix prepared ingredients with yogurt and mix everything thoroughly. Then add the required amount of pre-chilled water. Instead of yogurt, you can use regular kefir or yogurt. And plain water can be replaced with mineral water.
Bulgarians serve tarator not only as a first course, but also as an addition to various meat dishes. This is why the classic tarator soup has a very thick consistency.
Season with salt, season with olive oil and put finely chopped greens in a bowl. You can also add some lemon juice to the soup to enhance the flavor. Then place the tarator in the refrigerator to cool slightly.
Pour the finished soup into bowls and serve. In Bulgaria, this dish is often served with a bowl of crushed ice, with which you can not only cool the tarator, but also dilute it to the desired consistency.