Tarator: Bulgaria's Refreshing Cold Cucumber and Yoghurt Soup

On a hot summer day in Bulgaria, few things are as welcome as a bowl of tarator. This chilled soup, made from yoghurt, cucumbers, garlic, dill and walnuts, is a cornerstone of the country's warm-weather cuisine. Served as a starter, a light lunch or even a refreshing drink when thinned down, tarator is as versatile as it is delicious.

What goes into tarator?

The base of tarator is thick, strained yoghurt, preferably made from sheep's or cow's milk. To this, finely chopped or grated cucumber is added, along with crushed garlic, chopped fresh dill, and a handful of ground walnuts. The mixture is thinned with cold water to the desired consistency, then seasoned with salt and a splash of sunflower or olive oil. Some cooks add a little vinegar or lemon juice for extra tang.

The key to a good tarator is balance: the coolness of the yoghurt and cucumber should be offset by the sharpness of the garlic and the freshness of the dill. It is essential to chill the soup thoroughly before serving, often with a few ice cubes added at the table.

A soup for all seasons

While tarator is most popular in summer, when cucumbers are at their peak, it appears on Bulgarian tables throughout the year. In winter, it may be served slightly less chilled, and some households use pickled cucumbers instead of fresh for a different flavour. In restaurants, tarator is a common first course, often accompanied by a slice of fresh bread.

Tarator is also valued for its simplicity and healthfulness. With no cooking required, it is a quick dish to assemble, and its ingredients are inexpensive and widely available. The combination of yoghurt and cucumber is hydrating and cooling, making it ideal for hot weather.

Making tarator at home

To make a classic tarator for four people, you will need:

• 500 g thick yoghurt
• 1 large cucumber, finely chopped or grated
• 2–3 cloves of garlic, crushed
• 2 tablespoons chopped fresh dill
• 50 g walnuts, finely ground
• 200–300 ml cold water
• Salt, to taste
• 1 tablespoon sunflower oil (optional)

Whisk the yoghurt until smooth, then stir in the cucumber, garlic, dill and walnuts. Gradually add cold water until the soup reaches your preferred consistency. Season with salt and add the oil if using. Chill for at least an hour before serving. Garnish with extra dill and a few walnut pieces.

For a drinkable version, simply add more water until the soup is thin enough to sip from a glass. This is often served as a refreshing beverage alongside grilled meats.

Beyond the basics

While the recipe above is the most common, variations abound. Some cooks add a spoonful of vinegar or lemon juice for acidity. Others include finely chopped parsley or mint alongside the dill. In some regions, tarator is made with a mixture of yoghurt and water kefir for a slightly fizzy twist. No matter the variation, the essence remains the same: a cool, creamy and fragrant soup that celebrates simple, fresh ingredients.

Whether you are exploring Bulgarian cuisine for the first time or looking to recreate a taste of summer, tarator is a dish that is easy to love and easy to make.