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Tarator (Bulgarian Cold Yogurt Soup)
An icy cold soup of Bulgarian yogurt, cucumber, garlic, walnuts, and dill — the most refreshing dish of the Balkan summer, served in seconds.
Prep
10 min
Cook
0 min
Servings
4
Difficulty
Easy
★★★★★
4.7(780 ratings)#cold soup#yogurt#cucumber#summer#vegetarian#refreshing#no-cook
About This Recipe
Tarator is Bulgaria's greatest gift to hot weather: a chilled soup so refreshing and ready in minutes that it barely qualifies as cooking. Thick Bulgarian yogurt is thinned with cold water and combined with finely diced or grated cucumber, mashed garlic, crushed walnuts, a splash of sunflower oil, and a generous handful of fresh dill. The result is cooling, tangy, garlicky, and nutty all at once. It is served ice-cold, often with a cube of ice floating in it, as a first course or light lunch during Bulgarian summers. Tarator also doubles as a sauce for fried vegetables and grilled fish.
Ingredients
Serves 4
- 500 gfull-fat Bulgarian yogurt (or Greek yogurt)
- 1 largecucumber, peeled and finely diced or grated
- 2 clovesgarlic, mashed to a paste with salt
- 50 gwalnuts, lightly toasted and roughly chopped
- 3 tbspfresh dill, chopped
- 2 tbspsunflower oil
- 200–300 mlcold water (to thin to desired consistency)
- Saltto taste
- Ice cubesto serve
Instructions
- 1
Prepare the cucumber
Grate or finely dice the cucumber. If grating, lightly salt it and let it drain in a colander for 5 minutes to remove excess water. Squeeze gently before using.
- 2
Mix the base
In a large bowl, whisk the yogurt until smooth. Gradually whisk in cold water until you reach a silky, pourable consistency — thicker than water but thinner than a sauce. Taste and season with salt.
- 3
Combine
Stir in the drained cucumber, garlic paste, half the dill, and sunflower oil. Mix well. Taste and adjust salt and garlic.
- 4
Chill
Refrigerate for at least 30 minutes. The soup should be served very cold.
- 5
Serve
Ladle into bowls. Add an ice cube to each bowl. Garnish with the remaining dill, a few pieces of chopped walnut, and a thin drizzle of sunflower oil.
Pro Tips
- →
The quality of the yogurt is everything — use the thickest, most sour yogurt you can find.
- →
Make garlic paste by crushing minced garlic with the flat of a knife and a pinch of coarse salt.
- →
Tarator thickens as it sits in the fridge — thin with a little more cold water before serving.
Variations
- •
Walnut-free version: Simply omit walnuts for those with nut allergies.
- •
Add a splash of white wine vinegar for extra tartness if your yogurt is mild.
Storage
Refrigerate for up to 1 day. Stir well and thin with water before serving as it separates.
History & Origin
Tarator shares roots with Turkish cacık and Greek tzatziki, all descendants of Persian and Central Asian cold yogurt preparations brought to the Balkans during centuries of trade and cultural exchange. The Bulgarian version — notably thinner than tzatziki and always served as a soup — is one of the oldest and most popular dishes in Bulgarian cuisine.
Frequently Asked Questions
Is tarator the same as tzatziki?
They share similar ingredients but differ in form and use. Tzatziki is a thick dip; tarator is a thin, drinkable cold soup served in bowls. The flavor profiles are also subtly different due to the types of yogurt and herbs used.
Can I make this without dill?
Dill is essential to Bulgarian tarator. In a pinch, fresh mint can be used, but the result will taste quite different.
Nutrition Facts
Per serving (280g) · 4 servings total
Calories160kcal
Protein7g
Carbohydrates10g
Fat11g
Fiber1g
Protein7g
Carbs10g
Fat11g
Time Summary
Prep time10 min
Cook time0 min
Total time10 min
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