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  Added: May 11, 2006  •  Visited (645)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Yoghurt - And - Barley Soup With Herbs
(Spas)
What You Need:
  • ¼ cup pearl barley
  • 2 cups unflavored yoghurt (16 ounces)
  • 4 eggs
  • 2 tablespoons flour
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 teaspoons salt
  • 2 teaspoons finely cut fresh mint leaves
  • 2 teaspoons finely chopped fresh coriander (cilantro)
  • 2 teaspoons finely chopped Italian flat-leaf parsley

  • How To Cook:
    1. In a 1½ -to 2-quart saucepan, bring 1 quart of water to a boil over high heat. Pour in the barley, reduce the heat and cook uncovered, stirring occasionally, for 45 minutes, or until the barley is tender but still intact. Drain the barley through a fine sieve and set it aside.

    2. In a large mixing bowl, combine 1 quart cold water with the yoghurt and stir until dissolved. Break the eggs into a 3- to 4-quart saucepan and with a whisk, beat in the flour, a tablespoon at a time. Slowly whisk in the yoghurt mixture and place over high neat.

    3. Bring almost to a boil, whisking constantly, then lower the heat and simmer 2 to 3 minutes, or until the mixture thickens slightly. Do not let it boil. Stir in the barley, onions and butter, sprinkle with the salt, and simmer another minute. Pour into a heated tureen or individual bowls.

    4. Sprinkle with chopped mint and coriander (or parsley) and serve hot. To serve the soup cold, pour it into a large bowl, bring to room temperature, and chill at least 4 hours. Sprinkle with herbs just before serving.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Armenia
    Main Ingredient » Dairy » Yogurt
    Main Ingredient » Grains & Cereals » Barley
    Main Ingredient » Herbs & Spices » Mint
    Dish » Soup

     

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