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
- Prepare the food you need. Choose cucumbers with a thin, not bitter skin.
- 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.
- Chop the parsley finely. Peel and grate the garlic. Add chopped parsley and garlic to the cucumbers.
- Add 0.5 teaspoon of salt, stir and set aside for 30-40 minutes.
- Pour the rice in a saucepan with water (1 liter), add 0.5 teaspoon of salt and bring to a boil.
- 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.
- 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.
- 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.
- Add yogurt, stir.
-
Pour in salt (0.5 teaspoon), black pepper and olive oil. Stir.
- 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.
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