Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bulgarian cucumber & yogurt salad (snezhanka - снежанка). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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 recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook bulgarian cucumber & yogurt salad (snezhanka - снежанка) using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка):
- Prepare 300 g cucumber, chopped into small cubes,
- Get 1 large clove garlic, minced or grated finely,
- Get 1 tbsp extra virgin olive oil,
- Get 2 tsp dried dill,
- Prepare Salt and pepper to season,
- Prepare 260 g natural thick yogurt or quark,
- Make ready 20 g walnut halves, crushed into pieces,
- Take To garnish:
- Make ready Fresh parsley leaves (optional)
While it is perfect for summer, it us made year round. 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. Tarator - Bulgarian Cold Cucumber Soup.
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! :)
This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo. That makes it perfect as a light lunch or colourful side dish for barbecues, potlucks and other gatherings.; It's also a budget-friendly dish, transforming low cost everyday ingredients into addictive summer salad you'll love to share with friends and family.
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