Ingredients with Measurements:
- 2 cups plain Bulgarian yogurt
- 4 cups chicken or vegetable broth
- 1 large cucumber, peeled and grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large bowl, whisk together the yogurt and broth until smooth.
2. In a separate pan, heat the olive oil over medium heat.
3. Add the minced garlic and grated cucumber to the pan and sauté for 2-3 minutes until the cucumber is slightly softened.
4. Add the yogurt and broth mixture to the pan and stir to combine.
5. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally.
6. Using a blender or immersion blender, blend the soup until smooth.
7. Add the chopped dill and season with salt and pepper to taste.
8. Serve hot or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Serve hot or chilled.
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 12g
Protein: 12g
Substitutions for ingredients:
- Greek yogurt can be used instead of Bulgarian yogurt.
- Fresh parsley or mint can be used instead of dill.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add chopped walnuts or almonds for a crunchy texture.
Tips and tricks:
- To prevent the soup from curdling, make sure to whisk the yogurt and broth together before adding it to the pan.
- For a thicker soup, use less broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of yogurt and a sprig of dill.
Garnishes:
- Yogurt
- Dill
- Chopped walnuts or almonds
Pairings:
- Crusty bread
- Grilled chicken or fish
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the soup curdles, blend it again until smooth.
Food safety advice:
- Make sure to store leftover soup in the refrigerator and consume within 3 days.
Food history:
Bulgarian yogurt soup, also known as tarator, is a traditional Bulgarian cold soup made with yogurt, cucumber, and garlic. It is a popular dish in the Balkans and is often served as a refreshing summer soup.
Flavor profiles:
Creamy, tangy, and refreshing.
Serving suggestions:
Serve the soup as a light lunch or as an appetizer before a meal.
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Region: Bulgarian