RCI-VG.005.0208.001
Snezhanka
Cuisine of Bulgaria
Prep45 min
Cook0 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of plain yogurt (two regular containers in Bulgaria)1 liter
- pickles or cucumbers or mixed1/2 kg
- 1-2 tablespoons
- 1 tablespoon
- teaspoonful seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)1 unit
- tablespoonfuls chopped dill2-3 unit
- 2-3 cloves
- spoonfuls ground walnuts2-3 unit
Method
1
Pour the yogurt into a large mixing bowl and stir until smooth and well combined.
2
Peel and finely dice the cucumbers or pickles into small, even pieces, removing excess seeds if using fresh cucumbers.
3
Add the diced cucumbers to the yogurt, then drizzle in the oil and vinegar or lemon juice.
4
Mince the garlic cloves finely and add them to the yogurt mixture along with the seasoned salt or salt, adjusting seasoning to taste.
5
Stir in the chopped dill and ground walnuts, mixing gently until all ingredients are evenly distributed throughout the yogurt base.
6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the soup to chill completely.
30 minutes
7
Taste and adjust seasoning if necessary, then ladle into bowls and serve cold, garnishing with additional dill or walnuts if desired.