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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
Preparation
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.
