Best Turkish Barley And Buttermilk Or Yogurt Soup Recipes

TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP

Steps:

• Heat oil in a heavy pot and saute onions until translucent.
• Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
• When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
• Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.

COLD ARMENIAN YOGURT-BARLEY SOUP BY SY

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.

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!

YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY

Steps:

• Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
• While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
• Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.

BARLEY AND BUTTERMILK SOUP

Steps:

• Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
• Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
• Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.