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Snezhanka (Bulgarian Cucumber and Yogurt Salad)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Bulgaria

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518170

License: CC BY-SA 4.0 · Wikibooks contributors

#bulgarian #recipes for salad #recipes using cucumber #recipes using cucumber pickles #recipes using dill #recipes using lemon juice #recipes using yogurt #recipes with metric units #recipes without cooking time #recipes without servings #very easy
Salad

Ingredients

Scale
  • 1 liter of plain yogurt (two regular containers in Bulgaria)
  • ½ kg pickles or cucumbers or mixed
  • 1–2 tbsp of oil
  • 1 tbsp vinegar or lemon juice
  • 1 tsp seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)
  • 2–3 tbsp chopped dill
  • 2–3 cloves crushed garlic
  • 2–3 spoonfuls ground walnuts

Directions

  1. Strain the yogurt, and cut the pickles/cucumbers into tiny cubes.
  2. Mix all the ingredients except for the walnuts.
  3. Sprinkle the walnuts on top of the salad. Enjoy!

Notes

If you use thick American yogurt, use about ½ liter and skip the straining.

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