Bulgarian fermented milk soup «Tarator»

Bulgarian fermented milk soup «Tarator»

0.5 cups of shelled walnuts

6-8 sprigs of dill

2 packages of leaven TM Shchedryk

100 ml of oil

salt and pepper to taste

4 garlic cloves

4 cucumber


Cucumber wash, dry and cut the ends, then cut into thin strips and sprinkle lightly with salt, so that they let the juice. Garlic clean and grind in a mortar together with half nuts until smooth. Sourdough pour into a bowl and add the nuts and garlic, mix well. Then add the oil and whisk thoroughly. The rest of the nuts cut with a knife, add to the soup with cucumber and chopped dill. Ready soup mix well and serve.

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