Buttermilk And Walnut Soup (A Bulgarian Soup)

By Craig Claiborne and Pierre Franey

Published April 13, 1985

Total Time
5 minutes, plus chill time
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Ingredients

Yield:Eight or more servings

  • 1 quart buttermilk

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

8 grams carbs; 5 milligrams cholesterol; 148 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 326 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

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