Best Cold Armenian Yogurt Barley Soup By Sy Recipes

MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP

Steps:

• For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
• Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
• Sprinkle on top 2 tablespoons of ground pistachio nuts.
• Chill prior to serving, enjoy.
• .
• Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).

YOGURT-BARLEY SOUP

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!

ARMENIAN BARLEY YOGURT SOUP

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.