Cold Soup “Tarator” with Rice

by Editorial Staff

This recipe is a variation of the Tarator Bulgarian soup. Refreshing cold soup made from light yogurt with the addition of fresh cucumbers, nuts, herbs, garlic, and boiled rice – no doubt an interesting and easy to prepare dish. A little chopped walnuts give the soup extra nutrition, and a little garlic adds a touch of piquancy.

Cook: 50 mins

Serving: 4

Ingredients

  • Natural yogurt (without additives) – 350 g
  • Cucumbers – 130 g
  • Walnuts – 25 g
  • Fresh parsley – 20 g
  • Garlic – 1 clove
  • Long grain rice – 80 g
  • Salt – 1.5 teaspoon (to taste)
  • Ground black pepper – on the tip of a knife
  • Olive oil – 2 tbsp
  • Cold water, without gas – for supply

Directions

  1. Prepare the food you need. Choose cucumbers with a thin, not bitter skin.
  2. Rinse the cucumbers, cut off the ends at both ends. Cut the cucumbers with the peel into thin strips or grate on a coarse grater.
  3. Chop the parsley finely. Peel and grate the garlic. Add chopped parsley and garlic to the cucumbers.
  4. Add 0.5 teaspoon of salt, stir and set aside for 30-40 minutes.
  5. Pour the rice in a saucepan with water (1 liter), add 0.5 teaspoon of salt and bring to a boil.
  6. Reduce heat to low and cook for 15-20 minutes, depending on the type of rice. The rice should become soft, but keep its shape, not boil over.
  7. Fold the cooked rice onto a sieve and let the excess liquid drain.Transfer the rice to a large bowl, fluff with a fork, and let cool to room temperature.
  8. Chop the walnuts with a knife until fine crumbs are obtained. Add chopped nuts to the rice bowl. Add the cucumber mixture and juice to the bowl as well.
  9. Add yogurt, stir.
  10. Pour in salt (0.5 teaspoon), black pepper and olive oil. Stir.
  11. Cold soup “Tarator” with rice is ready. Serve cold, still water separately so that you can individually adjust the thickness of the soup on the plate.
         Enjoy your meal!

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