Here is a chilled, summer soup to enjoy on the hottest of days. Tarator authentic Bulgarian yogurt soup is full of cooling ingredients like cucumber, dill and yogurt. It is certainly quick and easy to make. Five minutes and you have a classy lunch or a great first course on a warm evening. No cooking involved, except for the dry roasting of the walnut topping.
Don’t care for summer, chilled soups? I must admit that I don’t order chilled soups when I have the chance. I have always thought of my soups as being hot and filling and maybe I have had a mental block about cold soups. But, I finally relented on a warm summer’s day following a spectacular hike in the Pirin Mountains of Bulgaria. Of course, I ordered tarator authentic Bulgarian yogurt soup and since then I have been hooked.
Yogurt? Bulgaria? Yes, that’s right. Bulgaria is renowned for its yogurt.
Like its neighbors, Greece and Turkey, it knows how to make yogurt and it is delicious. One of the joys of traveling in this region is to enjoy all of the different ways in which yogurt is used and even cooked with. While we always hear about Greek yogurt, less is known about the Turkish and Bulgarian varieties. Today we spend some time in the lead up to the recipe by discussing the virtues of Bulgarian yogurt.
Bulgarian Yogurt is Unique
Bulgarian yogurt is different. Lactobacillis Bulgaricus is the bacterium used in the production of Bulgarian yogurt. It is only found naturally in Bulgaria. Lactobacillis Bulgaricus is the only bacterium known not to damage the human organism in any way. That is a big claim and I don’t profess to know the science of it all.
I can tell you  Bulgarian yogurt is brilliant. It forms a big part of the Bulgarian diet and it is a contributing factor to why people in the rural regions of Bulgaria are long living. The bacterium is now used throughout the world in the production of yogurt
What I found fascinating about Bulgaria was how often yogurt was used as a cooking ingredient. For example, moussaka, is topped and cooked with yogurt.
Naturally, today’s recipe features yogurt. It is not the first time we have featured yogurt soup. In Turkey, where winters are cold, we enjoyed a hot version of yogurt soup. If you want to see thick, Turkish, yogurt check out the first picture in the post.
But today’s recipe is of the chilled and refreshing variety.
Tarator Authentic Bulgarian Yogurt Soup
These simple ingredients make a refreshing summer soup you will love. It is a good idea to peel the cucumber. I like the small, Lebanese variety but any cucumber is fine.
As for the yogurt, Bulgarian yogurt may not be at your local delicatessen. If you find Turkish yogurt then use it instead. It is thick and creamy. Failing that go for plain, Greek yogurt.
Although not traditional, I like to top the soup with dry roasted crushed walnuts.
| Servings | Prep Time | Cook Time |
| 2people | 5minutes | 5minutes |
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 5minutes |
- 1 cucumber, lebanese peeled, diced
- 1 clove garlic finely chopped
- 1 tsp salt, ground sea
- 1 tbsp dill chopped
- 2 cups yogurt thick Turkish or Greek or Bulgarian
- 1/2 cup water chilled
- 1/4 cup walnuts crushed
|
Ingredients
Servings: people
Units:
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- Combine all ingredients, except the walnuts, in a large bowl and stir well.
- Meanwhile, dry roast the crushed walnuts until golden brown.
- Serve the soup into bowls and top with the toasted walnuts.
vicki @ Boiled Eggs & Soldiers
What an interesting recipe. I don’t mind chilled soups but don’t often make them. Thanks for sharing this with YWF too.
Editor
Yes I’ve realized how remiss I have been assuming that a cold soup wouldn’t be as good as a hot soup.
Svetoslav Dimitrov
Sarah, what a wonderful description of our yoghurt and the delectable tarator.
As a Bulgarian, I really enjoyed reading through your article! When I was doing my Master’s degree in Belgium, we had potluck dinner for Christmas where we cooked from our regions. I prepared tarator, and a Russian girl and a Turkish guy both said tarator is their dish.
Anyways, kudos to your article, and if you are more curious about the history of Bulgarian yoghurt, you can check out the article on my blog.
Best regards,
Svet
Editor
Svet, we really enjoyed the food in Bulgaria and the yogurt there (and in Turkey) is the best we have tasted. We don’t see much written up regarding Bulgarian cuisine (and other countries from that region), so we are happy to spread the word.
I like your site. Nice job.
Krystal
We have recently discovered a Bulgarian restaurant in our town. The Bulgarian cheese and yogurt are to die for!! I’ve actually just ordered Bulgarian bacterium to make the yogurt at home we love it so much. Great recipe, will definitely try it out when my yogurt is ready.
Editor
Krystal, so pleased you have found a recipe to test your Bulgarian yogurt on. The soup is refreshing and the raw garlic gives it some great attitude. We were amazed as to how thick and creamy the yogurt was in both Bulgaria and Turkey. Good luck with your Bulgarian bacterium.
peter @Feed Your Soul Too
I really enjoy how we get the visual on the Country of origin for the dishes you make. This recipe looks simple yet I am sure it has great flavor.
Editor
It is a simple recipe using simple ingredients and only 5 minutes to put together. We really enjoyed Bulgaria so it was a pleasure putting together this post.
Safira
this looks so delicious! We are obsessed with soup at my house so adding this to the list!
Editor
Yes the soup being cold is a little different but it is so refreshing on a warm day.
Priya
I have never heard of Bulgarian yogurt soup. I love yogurt and this definitely goes in my “soon-to-try” list 🙂
Editor
You will be surprised this tastes. The secret is starting with thick, non-flavored yogurt.
Shelma @ Yummy's the word
Whatt?? Yogurt soup? That is very interesting! I too, would think that soup should be hot. But this definitely worth a try! Thanks for sharing 🙂
Editor
We really enjoyed this soup. And healthy for you.
Kate @ Veggie Desserts
I love dill and this yogurt soup sounds so refreshing! Unusual, but delicious.
Editor
It is unusual but it is common in Turkey, Bulgaria and adjoining countries. Give it a try.