Tarator recipe with kefir. Tarator is a cold Bulgarian soup. Egg version of making soup with sour milk

The quality of modern products pleases only manufacturers with serious profits, while consumers receive as a result regular use a long list of diseases and excess weight. In order to control and, if possible, combat enemy kilograms, culinary masters have come up with many dishes with a negative calorie content, the purpose of which is to force the body to spend “golden” fat reserves on digesting new food. One of the popular and very colorful representatives of this trend of dishes is “Tator” soup, the recipe for which originated in mysterious Bulgaria.

Description of the original dish

The main and, in fact, useful distinctive ingredient of the dish is natural yogurt. The Bulgarians used the purest, low-fat product, created according to the unique recipe of their ancestors. Getting such yogurt in modern supermarkets is an impossible mission, so it’s worth learning how to make it at home, then Tarator soup for weight loss will not only be a powerful catalyst for metabolic processes, but also useful for the overall tone of the body’s cells.

What does it take to create a healthy dish?

To prepare an original Bulgarian soup you will need:

1 large cucumber (use only non-bitter vegetables);
a handful of selected crushed walnuts;
a bunch of young dill;
2-3 medium cloves of garlic;
1 tbsp. spoon vegetable oil and the same amount of vinegar.

Making yogurt soup

The first step is to chop the peeled garlic. While all the other ingredients are being prepared, he will release the required amount of juice. Next, you should start working on a fresh cucumber - you need to grate it on a fine but sharp grater - this way the pieces will turn out very neat and attractive.
Afterwards, you should add nuts to the cucumber (the smaller the kernels, the more original the soup will look). Green dill should be cut and mixed with the rest of the ingredients.
The dressing is prepared in a separate container. You can safely change the proportions of oil and vinegar to suit your own preferences. After filling the prepared mixture with chilled yogurt, you can begin to savor the Tarator soup, the recipe for which we shared with you. You can enrich the dish with parsley or cilantro, dill. This dish will take pride of place on the list of those that help you lose weight.

Delicious kefir soup

Most girls prefer the simplified Tarator soup with kefir. You can prepare it at any time, without thinking about availability. homemade yogurt. To create a Bulgarian soup you will need:

6 cloves of garlic (dry cloves will not give enough aroma and taste);
1 selected (without huge seeds) cucumber;
1 tsp. vegetable oil;
1 tsp. vinegar (some people use apple cider vinegar);
a pinch of salt;
a bunch of juicy dill;
0.5 l of kefir;
a handful of baked walnuts.

The garlic must be crushed with a press so that the juice comes out more easily, after which you can cut large pieces. The cucumber should be cut into small cubes and mixed with garlic. In a large bowl (saucepan) you need to mix garlic, cucumber, kefir, salt, oil and vinegar. The mixture must be thoroughly mixed so that the garlic is well distributed throughout the mixture and set aside in the refrigerator. Before serving, add nuts and herbs to each plate, allowing everyone to choose the optimal thickness of the soup.

There is also a simplified Bulgarian soup "Tator". Recipe includes mineral water. It can be selected to suit the characteristics of your own body. The main liquid of the soup is a cocktail of water and sour dairy product. In a large container you need to mix 0.5 liters of carbonated mineral water and two liters of kefir. After which the mixture must be hidden in a cool place. Then the amount of gas in the water will decrease, and the dish will be more enjoyable to eat even for little gourmets.

Next, it’s worth filling the future Tarator soup with other ingredients; the recipe advises housewives to chop two cucumbers on a medium-sized grater and mix with 4 tbsp. spoons of chopped walnuts. In a hot frying pan, fry 0.5 teaspoon of paprika in vegetable oil (it will add spiciness to the soup). 6-7 cloves of garlic need to be chopped and mixed with chopped dill (you should take two bunches, because the volume of liquid is large). Afterwards, you need to mix all the ingredients and pour in the infused kefir. Those who like a sour taste can add vinegar to the dish.

Delicious potato soup

To diversify the dietary table, housewives often prepare Tarator soup with potatoes. To prepare you will need:

two cucumbers;
5 pcs. radish;
1 liter of kefir;
two cloves of fresh garlic;
1-2 large potato tubers;
salt and pepper to taste.

Soup cooking process

Kefir should be poured into a large container and set aside in a cool place. Two cucumbers need to be cut into cubes (or grated). Garlic should be chopped and mixed with cucumber. Many craftswomen cut radishes into cubes, but you can safely cut them into attractive slices. We also pass the potatoes through a grater and mix them with the rest of the company. After salting and peppering the vegetable mixture, you can pour kefir over it. Serve after a couple of hours with fresh dill leaves.

Original dish for weight loss

Some girls add sourness to the dish with lemon and get quite aromatic soup"Tator." The recipe for losing weight is very simple:

a bunch of fresh onion must be chopped together with a bunch of dill;
the cucumber is crushed at low speed in a blender and mixed with herbs (some recipes suggest squeezing the cucumber juice a little, then the pieces will be crispier);
then the greens are poured with a liter of kefir;
pour 0.5 cups of cold boiled water into the resulting mixture and season with a handful of chopped walnuts;
the juice of half a lemon must be filtered and added to a common container;
You can serve with a slice of fresh lemon, mint and herbs.

Egg version of making soup with sour milk

Let's look at how to prepare egg soup"Tator." Recipe of this dish based on high quality sour milk. To prepare it you will need:

1-1.1 liters of sour milk;
four medium cucumbers;
a bunch of cilantro and dill;
two boiled eggs(some add three proteins);
two cloves of garlic;
4-6 tbsp. l. sour cream;
2 tsp. vegetable oil;
120 grams of ice.

Cilantro and dill must be carefully chopped, add finely chopped eggs and cucumber. Next, season everything with sour cream and squeeze the garlic through a press. The soup base should sit for 15-20 minutes, after which it can be safely seasoned sour milk and add ice before serving.

For greater flavor, you can add rosemary to the greens. It will add an aristocratic touch to a cold dish, or mint leaves. You can also experiment with the base - some add not only radishes or potatoes, but also boiled meat and thyme (you should take no more than 150 g of meat per liter of kefir or milk). Best served in portions. Decorate the plate with larger pieces of walnuts, cucumber slices and drops of vegetable oil, you will have a real work of art.

A little conclusion

Now you know how to make Tarator soup, we have provided you with a recipe with a photo. We hope you can make this dish at home. We wish you good luck!

Cold soup recipes

20 minutes

30 kcal

5/5 (1)

When the heat outside is unbearably hot, you have no desire to stand at the stove, and you don’t even want to think about eating hot food. In the burning heat, it’s nice to cook cold dishes that are not only very tasty, but can also quench your thirst and also give you energy, which helps you survive the hot time.

I suggest you master Bulgarian traditional dish, which is an analogue of our okroshka, is Tarator soup. Like Russian okroshka, it must be consumed exclusively cold, and preferably ice-cold.

In Bulgaria, Tarator soup is served not only as a first course, it is often used as an addition to meat dishes, so the product can boast a thick and rich consistency.

So, let's enjoy the process of preparing the famous Bulgarian cold soup together.

Recipe for Bulgarian cold soup Tarator

Kitchenware

We can't do without a sharp knife and a cutting board.
A grater will be needed to grind some components.
It's a good idea to have a meat hammer on hand.
You also need a frying pan with a small diameter ceramic or non-stick coating.

Required Ingredients

How to choose the right ingredients

Fresh kefir It is distinguished by a milky white color with a cream tint. If the product appears yellowish, it is past its expiration date. Also pay attention to the aroma emanating from the fermented milk product: kefir should not give off an unpleasant, musty odor. In addition, truly fresh kefir tastes slightly sour without having a sweetish aftertaste. The consistency of this fermented milk product should be uniform, without any lumps or whey released.

cucumbers I recommend buying the medium size because big vegetable may be overripe and have a bitter, tart aftertaste. The color of the cucumber should be uniform; it is also worth noting that in the area of the foot, the cucumber should be elastic and hard.

Choosing walnuts, pay attention to some nuances: the nut shell should be light brown in color, and the surface of its kernel should not be oily. If you knock one nut against another, you should get a loud and clear sound, but a too dull knock indicates a spoiled kernel. Also try shaking the nut and listening: if you hear the kernel dangling inside, then the nut is overripe and dry.
Choose heads of garlic small sizes, because they have a delicate taste and can perfectly complement different dishes. The head itself should consist of large teeth that are elastic to the touch. Fresh and ripe garlic has two main quality indicators - dryness and hardness. Do not buy sprouted garlic under any circumstances - it no longer has any beneficial qualities left, and it will taste harsh and unpleasant.
Ripe lemon It is exclusively yellow in color. If you squeeze it in your hand, the peel should be elastic, but not hard, since a lemon that is too hard is most likely unripe. Thin-skinned lemons are famous for their large quantity beneficial properties and give quite a lot of juice.

Step-by-step cooking instructions

Preparing Ingredients

Cooking soup

Final stage

Cooking Bulgarian soup on video

The video below shows the entire process of preparing the cold Tarator dish according to the recipe described above.

To speed up the cooking process, cucumbers can be grated on a coarse grater.
I recommend chopping the garlic with a knife, so it will completely retain its useful qualities, the soup will acquire additional flavor and aroma.
If your family prefers thick dishes, you can reduce the amount of kefir used. In addition, the choice of fat content of this dairy product also completely depends on your preferences.

Even if the soup turns out to be too thick and there is no kefir left, the dish can be diluted with a small amount of chilled boiled water.
Remember that the more crushed walnut, the more bitter it will be in the soup.
Kefir can be safely replaced with unsweetened yogurt without various additives and preservatives - according to some eaters, such a dish becomes even more tasty and appetizing.
If you love spicy food, instead ground pepper I advise you to add fresh hot one, after chopping it with a knife. This way your dish will take on an inexpressibly appetizing appearance, and your loved ones will thank you for the unique taste.
A little secret: in Bulgaria, Tarator is served with finely crushed pieces of ice in a separate bowl. This allows you to instantly cool the soup to your preferred temperature.

Other filling and preparation methods

Show off your knowledge and culinary skills by surprising your loved ones with a delicious Armenian dish, which at one time even had a ritual character for our former compatriots. Armenians consider this soup the most delicious, but what do you say? Try it, it's worth it!
From time to time you can pamper your relatives with a rather high-calorie, but inexpressibly tasty dish, which is extremely popular in the Muslim East. Classic dish made from lamb or beef with lots of herbs, spices and coarsely chopped vegetables, so go for it!
The famous Central Asian dish will definitely attract attention with its delicious, specific taste and wonderful aroma.
What to do with the remaining dumplings in the freezer? What to serve during the feast? How to get children to eat at least a piece of meat? The answer to all these and other questions is simple - cook delicious, but simple and unpretentious.

Tell us what ingredients you use for them? Write in the comments, and I will be very happy to chat with you! Bon appetit and always have a good mood!

While vacationing in Bulgaria, I tried one very... delicious dish. I liked it so much that I asked the chef for the recipe. This dish is Bulgarian okroshka tarator, extremely tasty and refreshing, especially in the summer heat. As it turns out, it’s very easy to prepare, just about 5 minutes. Another solid advantage of this dish is that you don't need to boil anything for it. Tarator is prepared from a minimum of ingredients. It is also perfect for those who are on a diet, as it contains very few calories. I recommend you a recipe for a delicious and very healthy Bulgarian cold soup.

Kitchen appliances and supplies: bowl, grater, mortar, spoon, board, knife.

Ingredients

How to choose the right products

Tarator base– sour milk, called “kiselo mlyako” by the Bulgarians. Dozens of its varieties are sold in Bulgaria. It is quite thick and has a uniform consistency. You can use yogurt, low-fat kefir and plain yogurt as a base.

The most useful, of course, will be yogurt or kefir, prepared at home with your own hands from milk and sourdough. When purchasing fermented milk products in the store, choose those that have a minimum shelf life.

Step-by-step preparation

Innings

Although tarator is called a soup, it is not served as a first course. In Bulgaria, liquid tarator is poured into glasses and served with main courses - grilled kebabs, meat, cutlets. In this case, it can also be served with ice cubes, sprinkled with herbs and chopped nuts.

Recipe video

After watching this video, you can quickly and easily prepare Bulgarian tarator with a minimum of effort.

In this dish you can add 1-2 tablespoons olive oil. It will make the tarator even healthier and tastier.
If you are using non-acidic yogurt, add a little lemon juice to the soup.
Can be used as a seasoning for tarator dry dill mixture, granulated garlic, pepper and salt.
You can add chopped lettuce to the soup and even completely replace cucumbers with them.

2016-05-11

A big hello to everyone who stopped by intentionally or by accident! Soon the May coolness with a bottomless blue sky will be replaced by almost summer heat with endlessly long summer days. And summer and heat are not conducive to a good appetite. I don't feel like eating at all. I'd like to soak in the pool, drink a cocktail with ice cream, and eat - hello! Well, if only something cold. Are you tired of beetroot soup (recipe) and cold soup (recipe) with okroshkas, and there’s a lot of fuss with them? Then you will definitely want to eat what I have in store for such an occasion - the Bulgarian tarator!

There are foods whose birth is predetermined by the Almighty as inevitable. Tarator is a convincing proof of this. In an area abounding in the presence of cows, goats and sheep, a lot of things are produced? That's right - milk! And if the climate is hot, then it tends to quickly turn sour and needs to be disposed of promptly and profitably. The inhabitants, languishing from the heat, yearn with all their hearts for coolness and light food that is not burdensome on the stomach. Considering that in the same “Palestines” cucumbers and herbs are grown in huge quantities, then the appearance of cold soup based on sour milk could not but happen!

What kind of food is this

Its own okroshka in hundreds of versions and under different names (ovduh, chalop, matsnabrdosh, dogramach) is found in many countries - in Russia, Macedonia, Greece, Georgia, Armenia, Azerbaijan, Iran, Lebanon. Continue the list yourself. But, if the real one is prepared with a pickled mixture, then the basis of its southern sisters is sour milk.

Favorite fermented milk product Bulgarian cuisine - yogurt or kiselo mlyako (fermented with Lactobacillus bulgaricus). It is consumed with respect as in pure form, and for preparing the “king” of the summer meal, refreshing - tarator.

To be honest, I have not been to Bulgaria. But the roots of the glorious people can be traced in my tangled genealogy. That’s why I’ve been eating this soup since childhood. Cold, teeth-grinding and pleasing to a sore body, it is often present in my April-October menu. Why is this so? Because the Transcarpathian summer is long!

In my native and beloved Sochi, where I come from, my mother prepared a Balkan “specialty” according to Aunt Matilda’s recipe. It existed in two versions. In the first - serving as a separate dish, and in the second - as a “drinker” for any meat or vegetable dish. True, no one had heard of yogurt in Soviet stores, so the liquid in the Bulgarian okroshka featured delicious “Socialist Revolutionary” kefir, homemade curdled milk or matsun given by Armenian neighbors.

The status of dietary food gave tarator special relevance. I used it with pleasure to lose weight (65 kg with a height of 172 cm - a disaster!). And I ate it for breakfast, lunch and dinner throughout the unforgettable summer of 1976. And I lost 15 kg thanks to the delicious tarator!

The second most important ingredient in tarator is fresh cucumbers. They are usually cut into tiny cubes or grated. In our house, it used to be customary to finely chop the freshest young cucumbers, straight from the garden, with a huge knife. But with grated ones it’s also very tasty! In order to chop vegetables into a large pan, you need to work hard! Fortunately, for these purposes there are now vegetable cutters, graters and other equipment that make life easier for the housewife.

The third and fourth classic components of the tarator are a bunch of dill and a few cloves of garlic. Although, there is another secret “fifth element” - this is the mysterious “sharena sol”. How many of you, my dear readers, know what this is? I am telling you the composition of the mysterious Bulgarian seasoning in great secrecy.

Composition of sharen salt

Savory.
Fenugreek.
Corn flour.
Paprika.
Salt.

I usually replace cornmeal toasted and chopped pumpkin seeds.
The mixture smells of a magical spicy aroma that is transferred to the tarator. I won’t argue with anyone about the authenticity of my homegrown mixture. I do it this way, it’s customary in our house and I like it that way.
If you are lucky enough to buy a real one, I will be only too happy! However, it’s time to cook - I started talking, as always.

Recipe for our homemade Bulgarian tarator

We will need:

4-5 pieces of fresh cucumbers.
2 cloves of garlic.
1 medium bunch of dill.
1 liter of natural yoghurt
200-300 ml of clean water.
50-80 grams of chopped walnuts.
Sharena salt (if you are lucky enough to get it).

How to cook

My comments

Do you alternate between different cold soups? Then you can't do without vegetable cutters which will make your work easier.

I hope that our meeting today was interesting and useful for you. I would be glad if you recommend my article in social networks and subscribe to my blog updates.

Remember that the best day is today! Bye everyone!
Always yours Irina.

Our “Bulgarian” program continues with a romance based on the poems of Nikolai Zabolotsky performed by the magnificent Biser Kirov. Gently, reverently, sincerely...

The classic Tarator comes from Bulgaria and is prepared on the basis of Bulgarian yogurt - a product with a centuries-old history, which is obtained through natural fermentation. Of course, you can’t buy this kind of yogurt in our stores, so we’ll replace it with kefir.

Tarator soup is reminiscent of Tzatziki, a sauce of Mediterranean cuisine, in taste and composition. “Relatives” of this soup also include okroshka with kefir and Albanian curdled milk with herbs.

In modern cooking, there are a great many variants of Tarator, but the main ingredients are always the same: fermented milk base, cucumbers, garlic, herbs and nuts.

I suggest preparing Tarator soup with kefir with the addition of fresh spicy herbs and pine nuts.

Let's prepare the products. We take the amount of greens to taste, I took a whole bunch of arugula (this is a little more than 100 grams), and several sprigs of cilantro, parsley and dill. The number of cucumbers depends on their size and the desired consistency of the soup; I have two rather long cucumbers. There is a lot of garlic in this dish, so if you are not a fan of garlic taste, you can add less. Let’s taste the kefir right away - if it’s too sour, then you’ll need less lemon juice.

First of all, let's prepare a fragrant kefir base. Place half of the arugula and greens in a blender bowl, tearing them with your hands. Finely chop the second half with a knife and set aside for now. Add two cloves of garlic, salt, pepper, and half of the pine nuts here (to the blender).

Add kefir and olive oil. Beat everything at high speed with a blender until smooth. Let's taste it and add lemon juice, and if necessary, additional salt and pepper, beat again. The base is ready.

Peel the cucumbers, first cutting off several thin slices for decoration. Grate the cucumbers on a coarse grater.

Chop the remaining nuts and garlic clove with a knife, lightly rubbing them with the flat side of the blade on a cutting board so that some of the nuts and garlic turn into a paste. To simplify the grinding process, add just a little salt, it will act as an abrasive.

Place the cucumbers in a suitable bowl, pour out the kefir base, add a mixture of nuts and garlic, and the remaining chopped herbs. Let's mix everything. The tarator is ready, but you need to put it in the refrigerator for 1-2 hours so that the soup cools and infuses.

Pour the infused soup into portioned plates or tureens and serve, garnished with cucumber slices, herbs and a few drops of olive oil.

Tarator soup with kefir is very popular in hot weather. It simultaneously refreshes and satisfies hunger without leaving a feeling of heaviness. In addition, to prepare it you don’t have to turn on the stove, which is important on hot summer days.