Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bulgarian cucumber & yogurt salad (snezhanka - снежанка). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
For the bulgarian cucumber soup with walnuts. Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts.
Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка) is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook bulgarian cucumber & yogurt salad (snezhanka - снежанка) using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка):
- Get 300 g cucumber, chopped into small cubes,
- Prepare 1 large clove garlic, minced or grated finely,
- Take 1 tbsp extra virgin olive oil,
- Prepare 2 tsp dried dill,
- Make ready Salt and pepper to season,
- Get 260 g natural thick yogurt or quark,
- Prepare 20 g walnut halves, crushed into pieces,
- Get To garnish:
- Make ready Fresh parsley leaves (optional)
While it is perfect for summer, it us made year round. Cultural Tourism; Ecological Tourism; Sea Tourism; Mountain/Ski Tourism; Balneology, SPA and Wellness; Wine and Cuisine; Adventurous Tourism; Rural Tourism Squeeze the chopped cucumber by hand to get rid of most of the water, then place in a bowl together with the salt, pepper, garlic, olive oil and dill. Can be served as a starter, dip or side dish. Place cucumbers in a large bowl.
Instructions to make Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка):
- Take the cucumber and pat it down with kitchen towel to remove the excess water, as you don't want the water to run out into the yogurt later on. Place it in a bowl with all the other ingredients, except the crushed walnuts and yogurt/quark, and gently combine together. Set aside to marinate for at least 15 minutes.
- Add in the yogurt/quark and stir together until combined well then cover over with cling film or paper and leave to set in the fridge for at least an hour.
- When ready to serve, either spoon it into small bowl or mould and turn out neatly onto the plate, then sprinkle the walnuts over the top and garnish with a few parsley leaves. Eat and enjoy! :)
Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Tarator - Bulgarian Cold Cucumber Soup. This cold soup is among Bulgarians favorite foods for the summer.
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