Buttermilk And Walnut Soup A Bulgarian Soup Recipes

BULGARIAN CUCUMBER SOUP WITH WALNUTS

Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, appetizer

Time 1h30m

Yield Serves four

Number Of Ingredients 13

Bulgarian Cucumber Soup With Walnuts image

Steps:

Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

Ingredients

2 to 4 garlic cloves to taste, peeled, green shoots removed
Salt to taste
2 cups thick plain yogurt (Greek style, or drained)
2 tablespoons walnut or olive oil, or 1 tablespoon each
2/3 cup (2 ounces) shelled walnuts, finely chopped
1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
1/2 cup ice-cold water, preferably spring water
2 tablespoons lemon juice
Freshly ground pepper
Ice cubes (optional)
Finely chopped walnuts
Extra virgin olive oil
Finely chopped fresh dill or mint

BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)

Provided by Craig Claiborne And Pierre Franey

Categories lunch, soups and stews, appetizer

Time 5m

Yield Eight or more servings

Number Of Ingredients 8

Buttermilk And Walnut Soup (A Bulgarian Soup) image

Steps:

Combine all the ingredients in a mixing bowl. Chill and serve.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 6 grams

Ingredients

1 quart buttermilk
1/2 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used
2 tablespoons finely minced garlic
2 tablespoons finely minced dill
3 tablespoons olive oil
1 tablespoon red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste

CREAM OF WALNUT SOUP

"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 3 cups.

Number Of Ingredients 10

Cream of Walnut Soup image

Steps:

In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.

Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

Ingredients

3 cups chicken broth
1 cup chopped walnuts
2 tablespoons chopped onion
2 tablespoons chopped celery
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup 2% milk
1 cup half-and-half cream
Minced fresh parsley

BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

Provided by Ronni Lundy

Categories Soup/Stew Winter Fall Cabbage Walnut Buttermilk

Yield Serves 6

Number Of Ingredients 11

Buttermilk Cabbage Soup With Black Walnut

Steps:

Prepare the pesto:
In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
Make the soup:
Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.

Ingredients

Pesto:
6 tablespoons black walnut pieces
4 teaspoons apple cider
Salt
Soup:
1 small (1 pound) head green cabbage
2 tablespoons butter
1 medium white onion, diced
Salt and freshly ground black pepper
3 cups chicken broth
3 cups whole fat buttermilk at room temperature

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Buttermilk And Walnut Soup A Bulgarian Soup Recipes

BULGARIAN CUCUMBER SOUP WITH WALNUTS

BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)

CREAM OF WALNUT SOUP

"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois

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