Best Yogurt Barley Soup Recipes

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
• In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.

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.

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.

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!

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.

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.

CHILLED YOGURT AND BARLEY SOUP

Steps:

• In a small bowl, combine barley with 2 cups water. Allow to soak for several hours or overnight.
• In a medium saucepan, add barley, its soaking water and salt to taste. Bring to a boil, reduce heat to low, and simmer until barley is tender, about 15 minutes. Meanwhile, in a small skillet over medium heat, sauté onion in olive oil until light golden. If necessary, drain excess water from barley. Add onions to barley and set aside.
• Place eggs in a medium saucepan and whisk until smooth. Sprinkle flour over eggs and whisk until combined and free of lumps. In a mixing bowl, whisk together yogurt and 2 1/2 cups chicken broth. Pour into egg mixture and stir until smooth.
• Add barley and onions to egg mixture. Stir in raisins. Place pan over medium heat just until steaming and slightly thickened; do not boil. Remove from heat and season with salt and white pepper to taste. If desired, add pepper flakes to taste while soup is still hot.
• Allow soup to cool, then transfer to a covered container and refrigerate until well chilled and thickened. To serve, stir and adjust thickness of soup to taste with additional chicken broth. Add cucumber and mint. If desired, drizzle with olive oil before serving.

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Stir often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley, and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste, and bring to a boil. Reduce heat to low, cover and simmer 40 minutes or until the barley is tender. 2. In a small bowl, combine the cornstarch and two tablespoons water, and stir until the cornstarch is dissolved. Whisk into the yogurt. Remove soup from heat, and whisk in this mixture. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon. Yield: Serves four to six Advance preparation: The soup can be made a day ahead (though it's best freshly made), but don't stir in the cilantro or the lemon juice until just before serving. Be sure to reheat gently.