Tarator: Bulgaria's Cool Cucumber Soup You Need to Try

When the weather warms up, Bulgarians reach for a bowl of tarator – a chilled soup that's as simple as it is satisfying. Made from yoghurt, cucumbers, garlic, dill and a handful of crushed walnuts, it's a staple on summer tables across the country. But tarator is more than a seasonal dish; it's a cornerstone of Bulgarian home cooking and a refreshing way to cool down any time of year.

What is tarator?

Tarator is a cold soup that falls somewhere between a drinkable yoghurt and a light meal. Its base is kiselo mlyako, the thick, tangy Bulgarian yoghurt known for its distinctive flavour. To that, cooks add finely chopped or grated cucumber, minced garlic, chopped fresh dill, a splash of cold water or ice, and a drizzle of sunflower or olive oil. Crushed walnuts are stirred in just before serving, adding texture and a subtle nuttiness.

The soup is typically seasoned with salt and sometimes a little vinegar or lemon juice, though purists insist the yoghurt's natural acidity is enough. The result is a creamy, garlicky, herb-flecked bowl that's both cooling and surprisingly filling.

Key ingredients

• Kiselo mlyako: Bulgarian yoghurt is essential for authentic tarator. Its thick, strained texture and pronounced tang set it apart from thinner Western yoghurts. If you can't find it, Greek yoghurt thinned with a little milk works as a substitute.
• Cucumbers: Crisp, seedless varieties are preferred. Many cooks grate them on a coarse box grater for a smoother texture, while others dice them finely for more bite.
• Garlic: One or two cloves, crushed or minced, give tarator its characteristic sharpness. Adjust to taste – it should be noticeable but not overpowering.
• Dill: Fresh dill is a must. Its feathery, anise-like flavour brightens the soup and pairs beautifully with cucumber and yoghurt.
• Walnuts: Lightly crushed walnuts are added at the end for crunch. They also make the soup slightly more substantial.
• Oil and water: A little sunflower or olive oil adds richness, while cold water or crushed ice thins the mixture to a pourable consistency.

Variations across the Balkans

Tarator is not unique to Bulgaria. Similar cold yoghurt and cucumber soups appear throughout the Balkans and the eastern Mediterranean. In Greece, tzatziki uses many of the same ingredients but is served as a thick dip rather than a soup. In Turkey, cacık is a thinner version, sometimes with mint instead of dill. Albanian and North Macedonian cuisines have their own takes, often adding more water to make a drinkable refresher. Bulgaria's version sits in the middle: thicker than a drink, thinner than a dip, and always served in a bowl with a spoon.

How to enjoy tarator

Tarator is traditionally served very cold, often with an ice cube or two floating in the bowl. It's a common starter or side dish alongside grilled meats, kebapcheta, or fresh bread. In summer, it's sometimes poured into a glass and drunk as a savoury smoothie. Leftovers thicken in the fridge; just add a little cold water and stir before serving.

For a more substantial meal, Bulgarians sometimes add diced boiled potatoes or a hard-boiled egg, though the classic version remains the most beloved.

Making it at home

Tarator is forgiving and quick to prepare. Grate or finely chop half a large cucumber, then mix with 500 grams of thick yoghurt, one crushed garlic clove, a small handful of chopped dill, a tablespoon of oil and a pinch of salt. Slowly stir in cold water until you reach a pourable consistency. Chill for at least 30 minutes, then top with crushed walnuts and a final sprinkle of dill. Adjust garlic and salt to your taste – tarator should be cool, creamy and pleasantly sharp.