Cucumber-Yogurt Soup, Persian #1 - dairy

Posted by : Karen Selwyn

This soup is a favorite of Persian Jews.  It is a variation of the more
familiar Bulgarian Tarator soup.

Karen Selwyn

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3/4 cup raisins
4 cups yogurt
3/4 cup light cream
2 small cucumbers, chopped
2 hard-boiled eggs, chopped
1/3 cup green onions, chopped
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 stalks celery
1 1/2 teaspoons dill, chopped
3/4 cup walnuts, chopped
1 3/4 cups water

Soak raisins in cold water for 15 minutes.  Drain.  In a large bowl,
combine all the ingredients.  Mix well.  Refrigerate for at least 3
hours.  Garnish with chopped parsley or mint leaves.

Serves 6-8.

Notes: I like my cucumber yogurt soup reasonably thick so I would make
some adjustments to this recipe. I would eliminate the step calling for
soaking the raisins. The raisins will plump up during the time the soup
sits in the refrigerator.  I would peel and seed the cucumbers before
chopping them. Seeding the cucumbers will elimiate the portion of the
cucumber which contains the most water. Another strategy is to use some
of the salt in the recipe and sprinkle it on the diced vegetable.  Let
the cucumber sit for a half hour in a colander and water will seep out.
Finally, I would not add all the water in the list of ingredients at the
outset.  I would let the soup sit in the refrigerator for a while and
then add water to taste.

Experiment to find the thickness of the soup which appeals most to you.

Source: JEWISH COOKERY FROM BOSTON TO BAGHDAD
        Malvina Liebman

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