This is an Armenian classic Yoghurt-barley soup dish, it is not a common combo but it is a very delicious soup, easy to cook, light and creamy. The yoghurt here creates just the right balance for the chewy & nutty barley. It’s best enjoyed hot in winters and chilled in summers.
It is made with thick yoghurt and boiled cooked barley, spiced up with onions & chili powder and having a minty flavor. Yummy!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 25 mins 35 mins 4 servings
Pearl Barley – 1 ½ cup (cooked)
Yoghurt – 1 ½ cup (plain and at room temperature, whisked)
Onion – 1 medium (finely chopped)
Fresh green coriander – 1 tablespoon
Salt per taste
Ground black pepper
Butter – 2 tablespoon
Dried mint – 1 teaspoon
Red chili powder
Vegetable stock or water – 3 ½ cups
- Melt butter in a large pan and sauté chopped onions till they become translucent.
- Add barley, chopped fresh coriander, salt, pepper and dried mint. Mix well so that barley is fully & nicely coated.
- Add vegetable stock and bring to a boil. Take off heat now.
- Add and stir gently the whisked yoghurt. If the soup is cold, heat it on low heat; don’t let yoghurt curdle on high heat.
- Transfer to a serving bowl and garnish with fresh coriander and red chili powder. Serve hot or cold per choice.
Note: For preparing barley, soak it overnight in water and next day boil in 1 ½ to 2 liters of water till tender. Drain and use. This yoghurt-barley delicious soup is generally served hot in winters and cold in summers. Enjoy!
Picture courtesy: pintrest.com(nicepic)
Categories: Soup & Salads