Best Armenian Barley Yogurt Soup Recipes

Cold Armenian Yogurt-Barley Soup by Sy image

Provided by SkipperSy

Categories Grains

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups rich creamy high fat content yogurt
1 -2 cup already made barley (cold)
water (cold)
salt, pinch of
dried mint (not the fresh mint leaves)

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

ARMENIAN BARLEY YOGURT SOUP image

Yield 6 bowls

Number Of Ingredients 9

1/2 cup pearl barley, soaked overnight in 1 1/2 cup of diluted chicken stock.
1/2 quart Plain Yogurt, drained (see instructions)
4 cups Chicken broth
1 tablespoon each chopped parsley and shallot, in a saschet.
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 tablespoons dried/crushed mint leaves.
1 egg
1/4 cup melted butter

Steps:

DRAINING YOGURT The idea of draining yogurt is to remove much of the water, to be later replaced with more flavorable broth. Simply spread cheescloth inside a strainer, scoop in the yogurt, and suspend over a mixing bowl. Stir every few minutes until about 1/4 to 1/3 of the volumn has drained out and the yogurt is thick. Remove with a spoon and scrape remainder with a knife. SOUP PREPARATION Bring drained pearl barley to a boil, in 4 cups of Chicken broth. Insert the sachet of parsley & shallot. Simmer for 1 ½ hour, or until barley is tender. Remove saschet. Add 1 ½ teaspoons salt. Beat Yogurt and 1 egg until well blended and smooth. Pour some of the barley mixture slowly into the Yogurt mixture, stirring constantly. Then blend the two mixtures together. Melt ¼ cup butter and add 1 ½ tablespoons dried and crushed mint leaves. Mix into soup. Add ½ teaspoons sugar. This wonderful soup may be served either hot or cold.