SaladslunchVegetarianPescatarianGluten-freeNo added sugar

Snezhanka (Bulgarian Cucumber and Yogurt Salad)

Name: Snezhanka (Bulgarian Cucumber and Yogurt Salad)
Yield: 8 servings
Cuisine: Salads
Ingredients: 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

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

An illustration of the kind of dish. There is no photo of this recipe yet.

Ingredients

Makes

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

Ingredients for 8 servings (1.6 kg) · the original recipe

Method

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!

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.