Snezhanka Salad
A delicate Bulgarian salad made with strained sour milk (yogurt), crisp cucumbers, garlic, dill, and walnuts.
Ingredients
- strained soured milk500 g
- cucumbers2 pcs
- garlic3 cloves
- fresh dill20 g
- walnuts50 g
- vegetable oil1 tbsp
- salt1 to taste
Instructions
If the sour milk isn't thick enough, line a sieve with cheesecloth, pour it in, and leave it in the refrigerator for 2 hours to drain off the whey.
Peel the cucumbers, cut into small cubes, lightly salt, and let sit for 10 minutes; then squeeze out the excess liquid thoroughly.
Crush or very finely mince the garlic, chop the dill, and chop the walnuts with a knife or crush them in a mortar.
In a bowl, combine the strained sour milk with the garlic, dill, walnuts, and oil.
Add the squeezed cucumbers, season with salt to taste, and gently mix, being careful not to mash the cubes.
Cover the salad and chill for at least 30 minutes; serve cold as an appetizer or side dish.
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