How to make it

  • Mash the garlic with salt and then add to it grated or finely chopped cucumber.
  • Add these to a large bowl and pour in the yogurt.
  • Gradually add water - the thickness is down to taste and also depends on how flavorful the yogurt you are using is.
  • Add additional salt to taste.
  • Add finely chopped walnuts and fresh dill as well as a couple of tea spoons of oil (sunflower or olive oil is typically used).
  • Best if refrigerated at least two hours before serving to allow flavors to mix.
  • Serve chilled.

Reviews & Comments 4

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  • sllunicko 8 years ago
    I have just came back from Bulgaria, have tried this soup and must confirm that it was absolutely delicious, refreshing and very tasty. I would definitely recommend it as a great soup for summer. Did enjoy having the walnuts in.
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  • richarddavies 10 years ago

    Yes, it should taste just fine with dry dill. In fact, when I usually make it, I don't have any dill and it still tastes very good. :)
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  • kilby 10 years ago
    This looks fantastic. I have everything but fresh dill, do you think dry dill will work?
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    " It was excellent "
    dancegypsy67 ate it and said...
    A good friend of mine who is from Bulgaria gave me his recipe for this. His didn't include the nuts and oil and did include a splash of dill pickle juice. He recommends using Mountain High yogurt and I'm pretty sure he said this brand contains Bulgarian culture. YUM!!!
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