Cold Armenian Yogurt Barley Soup By Sy Recipes
COLD ARMENIAN YOGURT-BARLEY SOUP BY SY
This delicious yogurt soup just "Hits The Spot" on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the Greek yogurts found in some of the bigger supermarkets.
Provided by SkipperSy
Categories Grains
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
- Mix into a nice medium thick consistency (like the thickness of buttermilk), sprinkle some dried mint leaves on top.
- Enjoy.
Nutrition Facts : Calories 274.9, Fat 7, SaturatedFat 4.1, Cholesterol 23.9, Sodium 90, Carbohydrate 42.4, Fiber 8, Sugar 8.9, Protein 12.1
YOGURT-BARLEY SOUP
It's nothing fancy, but it's a nice, filling soup with a pleasant tart taste to it. Don't leave the parsley out...it greatly improved the taste and appearance of this soup. From Moosewood.
Provided by Aunt Cookie
Categories Grains
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
- Saute the onions in the butter until translucent.
- Add the carrots and cook, stirring frequently, until the carrots are tender.
- Add water as necessary if the vegetables start to stick.
- When the barley is tender, add the vegetables, mint, and seasonings to the pot.
- Simmer for another 10 minutes.
- Add the yogurt and parsley.
- Carefully warm the soup on low, adding some stock if you want a thinner soup.
- Done!
Nutrition Facts : Calories 275.4, Fat 10.6, SaturatedFat 6.4, Cholesterol 31.2, Sodium 993.3, Carbohydrate 38, Fiber 7, Sugar 10.1, Protein 9.1
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