On hot summer days, okroshka is perhaps the most desirable dish. But when the heat drags on, you want variety, and then a recipe for another, no less refreshing dish comes to the rescue - the cold Bulgarian soup "Tarator".
It is necessary
- - 1 liter of natural yogurt;
- - 1 liter of kefir;
- - 3 boiled potatoes;
- - 200 g of boiled chicken meat;
- - 2 fresh cucumbers;
- - 1 bunch of green onions;
- - 15 g of parsley;
- - 15 g of dill greens;
- - 10 g of green basil;
- - 2 tbsp. tablespoons of olive oil;
- - 2-3 cloves of garlic;
- - 50 g of walnuts;
- - salt, black pepper.
Instructions
Step 1
Prepare greens: rinse onion, parsley, dill and basil in running water and dry on a towel. Combine kefir and yogurt in a separate capacious container, mix thoroughly.
Step 2
Finely chop the greens, lightly salt the chopped green onions and heat them with a pestle until juice appears. Cut the chicken meat into small cubes, chop the cucumbers, you can grate them on a coarse grater. Cut the potatoes into small cubes.
Step 3
Pre-fry the walnut kernels to get a brighter and richer taste. Grind the walnuts, but not until they become flour. You can put the nuts in a plastic bag and crush them with a rolling pin on a cutting board. Pass the garlic through a special press or chop finely.
Step 4
Put the prepared ingredients in the kefir-yogurt mixture: cucumbers, walnuts, green onions, garlic, herbs, chicken and potatoes. Add olive oil, salt and pepper to taste. Stir everything well so that the salt dissolves completely, and put it in the refrigerator for an hour or two to cool.
Step 5
When serving, Tarator soup is usually sprinkled with chopped herbs and croutons are additionally offered. You can buy croutons or make your own.
