Tarator Soup On Kefir - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Tarator is a famous cold soup in Bulgarian cuisine, refreshing, hearty and very healthy.

Ingredients

Kefir (3.2% fat) - 400 ml

Cucumber - 2 pcs.

Garlic - 3 cloves

Pine nuts - 2 tbsp

Olive oil - 1 tablespoon

Lemon juice - 1 tablespoon

Arugula - 100 g

Cilantro - to taste

Dill - to taste

Parsley - to taste

Green onions - to taste

Salt to taste

Black pepper (ground) - to taste

• 105 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

The classic Tarator comes from Bulgaria and is made on the basis of Bulgarian yoghurt - a product with a long history, which is obtained through natural fermentation. Of course, you can't buy such yoghurt in our stores, so let's replace it with kefir.

In taste and composition, Tarator soup resembles Dzadziki - a sauce of Mediterranean cuisine. The “relatives” of this soup can also include okroshka on kefir and Albanian yogurt with herbs.

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

I propose to cook Tarator soup on kefir with the addition of fresh spicy greens 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 cilantro, parsley and dill - several branches each. The number of cucumbers depends on their size and on the desired consistency of the soup, I have two pretty long cucumbers. There is a lot of garlic in this dish, so if you are not a fan of garlic taste, then you can put less. Let's try the kefir taste right away - if it is too sour, then you will need less lemon juice.

First of all, let's prepare a fragrant kefir base. Put half of the arugula and herbs in the blender bowl, tearing them with your hands. Finely chop the other half with a knife and set aside for now. Here (in a blender) add two cloves of garlic, salt, pepper, half of the pine nuts.

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

Peel the cucumbers after cutting off a few thin slices for decoration. Grate cucumbers on a coarse grater.

Chop the remaining nuts and a clove of garlic 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 rubbing process, add quite a bit of salt, it will act as an abrasive.

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

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

Tarator soup with kefir is very relevant in the heat. It refreshes and satisfies hunger at the same time without leaving a feeling of heaviness. In addition, you do not have to turn on the stove to prepare it, which is important on hot summer days.

Enjoy your meal!