We are sitting at a long table with a glass surface and rickety metal legs, mismatched place mats marking our eating, denoting a hierarchy long forgotten and never fully acknowledged. My dad is pouring out the wine, a young gewürztraminer meant to please everyone’s palettes, which begins to bead into condensation the moment it hits the glass. My grandmother is bickering with her sister, a woman whose large personality is barely matched by her girth, over whose cold fish with peppers recipe is better. And to the din of argument and clinking glasses, exasperated sighs and quiet laughter, my mother brings out the piece de resistance – a tray overladen with bowls of cold Bulgarian soup, the only cure for overheated spirits on a blistering summer’s day.
In truth, cold Bulgarian soups never came ready in bowls. It’s a dish that invites customization, encouraging each person to experiment with flavours and toppings and build the soup of their dreams. It’s a dish that tells you to throw conventions – that soup must be hot, that soup requires time to sit and meld flavours, that soup is a dish made for winter comfort – to the wind, introducing you to a new world instead.
Cold Bulgarian soup works like this:
- You take an empty bowl.
- You fill half your bowl with finely cubed cucumbers, chopped purple onions and a smattering of finely minced garlic.
- You slowly pour in cold kefir, letting it fill your bowl ¾ of the way to brim.
- To gild the lily and take cold Bulgarian soup to the next level, you top your bowl with any combination of the following ingredients:
- Fresh dill
- Thinly sliced radishes
- Scallions
- Walnuts
- Feta (preferably, Bulgarian)
- Sea salt
- Freshly ground black or white pepper
- You add some cold ice cubes to boot.
- You grab a large silver spoon, and go to town.
Growing up, cold Bulgarian soup was a must in our family on summer days, eaten al fresco amidst raised voices and chirping birds. It’s a dish meant to calm the spirits, bring some coolness to your body, and liven up your soul. But above all else, cold Bulgarian soup is a dish that is best shared with other people, eaten in camaraderie around a long table with a glass surface and rickety metal legs.
The bowl used in this photoshoot is a unique piece handmade by Montreal-based Orlin Stoyanov (who also happens to be Bulgarian!). To learn more of Orlin’s work, to pick up some of his pieces or to inquire about ceramic classes in Montreal, check out his Facebook profile or WordPress blog. I received no monetary compensation for using his work in my post – I am proud to support local producers and brands whose products I truly love.
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Cold Bulgarian soup with kefir, cucumbers, dill, walnuts and feta
Ingredients
- 4 garlic cloves peeled and minced
- 4 Persian cucumbers diced finely
- ¼ purple onion diced finely
- ½ cup shelled walnuts finely chopped
- 3 cups kefir or 2 cups Greek yogurt diluted with ice-cold water
- 1 TB walnut or extra virgin olive oil
Toppings (choose any or all of the following):
- 4 radishes sliced finely
- 1 bunch dill chopped finely
- 2 scallions sliced into rings
- 2 tablespoons lemon juice
- ¼ cup feta or Bulgarian cheese
- Ice cubes
- Salt to taste
- Freshly ground pepper to taste
Instructions
- Serve bowls with 1 ½ finely chopped cucumbers, purple onion and garlic divided between them.
- Top with kefir, or diluted Greek yogurt, until bowl is ¾ full.
- Top with the garnishes of your choice and ice cubes, and season with salt and pepper.
- Serve immediately
AILUY says
LOVE, LOVE, LOVE this soup. I make it very often in the summer, varying the yogurts and the herbs. Although I never tried it with feta. Thanks for the ideas and the gorgeous pictures. Would you mind sharing the 'cold fish with peppers' recipe of either/both the ladies? Thank you again
kseniaprints says
Excellent suggestion! It is great with chives and some fresh mint, even.
kseniaprints says
Also, I fully intend to share at least one of those recipes 😉
Amy @ What Jew Wanna Eat says
What a gorgeous soup- in gorgeous bowls!!
kseniaprints says
Thanks girl! I wish I could claim credit for the bowls 😉
Dina says
Ksenia, a just in time recipe, I have been thinking of cold soups. I know we are both from Israel but did I mention that my family on my father's side also comes from Bulgaria? Interesting coincidence. Loved your writing, well done, very enticing.
kseniaprints says
What a strange coincidence indeed! I am not Bulgarian, but through the Soviet bloc, this soup has actually made its way into the repertoire of popular Russian food - and I couldn't be more grateful for that.
Jess says
I am from Bulgaria and honestly this soup is someone’s new take. It just simple and nourishing. 14 ingredients? Soup called tarator isn’t made with diluted plain yoghurt, diced cucumbers, garlic, salt drizzle of oil , dill and if you have some chopped walnuts on the top.
kseniaprints says
Hi Jess! I totally agree, that’s exactly how my family eats Tarator most of the time 🙂 But I wanted to give people other options that my family loves, like feta, radishes, dill and onions. In our house, any version people want to make is totally fine!
Marsha | Marsha's Baking Addiction says
This soup looks absolutely delicious! Gorgeous photos!
Bintu - Recipes From A Pantry says
What a beautiful fresh soup, perfect for Summer. Love the freshness of it
Igor @ Cooking The Globe says
Oh wow, I love cold soups but I have never tried this Bulgarian one! I am surely making this because there is no chance I won't like it. Thanks, Ksenia!
Lisa | Garlic + Zest says
Your photos are gorgeous and I love the unusual blend of flavors in this cold soup! I've just been dipping my toe in the cold soup genre and I'm loving it. This looks delicious!
Molly Kumar says
What a beautiful looking cold soup. I absolutely love the combination. Bookmarking to try later.
kseniaprints says
It's easily scale-able and customisable. A true favourite - I think you'll love it once you try it!
maria says
Oh my! This soup looks amazing! Absolutely love the bowl. Thanks for sharing 🙂
kseniaprints says
That bowl is a dream <3