HOT YOGURT SOUP WITH BARLEY AND CILANTRO
In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn't curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it's good at any time of year. At this time of year I'd serve it warm but not simmering hot.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 11 grams
COLD ARMENIAN YOGURT-BARLEY SOUP BY SY
This delicious yogurt soup just "Hits The Spot" on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the Greek yogurts found in some of the bigger supermarkets.
Provided by SkipperSy
Categories Grains
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
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
CHILLED YOGURT AND BARLEY SOUP
Provided by Marian Burros
Categories soups and stews, appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 531 milligrams, Sugar 8 grams, TransFat 0 grams
BARLEY SOUP WITH YOGURT
This Anatolian peasant soup with the delicate flavor of mint and saffron is magnificent. I make it when I have a roast chicken carcass or, better still, when I have two and have remembered to retain the cooking juices and melted fat.
Yield serves 8 or more
Number Of Ingredients 9
Steps:
- Put the chicken carcasses in a large pan with about 5 1/2 pints (11 cups) water. Add salt and pepper and boil for 1 hour or longer. Strain, and put back any little bits of chicken into the stock.
- In the washed and dried pan, fry the onion in the oil until soft. Add the stock and any cooking juices and melted fat left over from the original roasting of the chicken. Bring to the boil, then add the barley. Crush the saffron threads with the back of a spoon on a little plate and stir them in. Simmer over low heat for about 30 minutes, or until the barley is swollen and tender. Add the chopped parsley and mint and adjust the seasoning, but remember the yogurt will add a little needed sharpness.
- Just before serving, beat the yogurt in a bowl with a few ladles of the soup. Then pour the yogurt mixture into the soup, beating vigorously, and heat to just below boiling, stirring constantly. Do not allow the soup to boil, or it will curdle.
More about "barley soup with yogurt recipes"
BARLEY YOGURT SOUP: PERFECT FOR WINTER | EAT THE HEAT
From eat-the-heat.com
Cuisine TurkishTotal Time 1 hr 5 minsCategory SoupCalories 690 per serving
- In a medium sized stock pot melt 6 tbsps. of the butter over a medium high heat reserve the remaining 2 tbsps.
- Add onions and cook until translucent add garlic,zaa'tar spice blend and crushed Aleppo peppers (or cayenne) black pepper , salt and cook for 2 minutes. , and slowly sprinkle in the flour, stirring to make a loose paste.
- slowly stir in the chicken stock to prevent lumps and add the pearled barley bring mixture to a boil and reduce heat to a simmer for 40 minutes until tender. Add the chopped mint
- Place yogurt, egg yolk and cornstarch mixture into a bowl and mix together. Slowly add the yogurt mixture to the soup stirring constantly, bring to a gentle simmer (do not allow soup to get to a rapid boil at this point) for 5 minutes. Remove from heat. Adjust salt and pepper to taste.
RECIPE: YOGURT BARLEY SOUP | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
BARLEY, CELERY AND YOGHURT SOUP RECIPE | GOOD FOOD
From goodfood.com.au
YOGHURT, MINT AND BARLEY SOUP (SPAS) RECIPE : SBS FOOD
From sbs.com.au
HOT YOGURT SOUP WITH BARLEY AND CILANTRO - THE NEW …
From nytimes.com
YOGURT SOUP WITH LENTILS, BARLEY, AND MINT - I'M ALWAYS …
From imalwayshungry.net
PEARL BARLEY AND YOGURT SOUP - MAKFAHEALTH.COM
From makfahealth.com
ARMENIAN YOGURT BARLEY SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
YOGURT BARLEY SOUP | TANGLED UP IN FOOD
From tangledupinfood.com
BEEF BARLEY SOUP | RICARDO
From ricardocuisine.com
VEGETABLE BARLEY SOUP - THE CLEVER MEAL
From theclevermeal.com
YOGURT SOUP WITH BARLEY - RECIPE | COOKS.COM
From cooks.com
CHILLED TURKISH YOGURT SOUP WITH FRESH HERBS, BARLEY & CHICKPEAS
From zeybuffet.com
YOGURT BARLEY SOUP WITH CILANTRO-WALNUT PESTO RECIPE BY SASHA …
From thedailymeal.com
MEAL IN A JAR: ITALIAN BARLEY SOUP - 101 COOKBOOKS
From 101cookbooks.com
ARMENIAN YOGURT-BARLEY SOUP RECIPE | WORLD FLAVORS | HANNAFORD
From hannaford.com
ARMENIAN YOGURT-BARLEY SOUP - UCOOK RECIPE
From ucook.com
CUCUMBER AND YOGURT SOUP WITH BARLEY RECIPE - LOS ANGELES TIMES
From latimes.com
BARLEY AND YOGHURT SOUP (TANABOUR) RECIPE : SBS FOOD
From sbs.com.au
BARLEY SOUP WITH YOGURT - TAN ABOURT | ALL ABOUT CUISINES
From allaboutcuisines.com
YOGURT SOUP WITH CHICKPEAS AND BARLEY - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
ARMENIAN BARLEY AND YOGURT SOUP RECIPE - RECIPELAND.COM
From recipeland.com
TANABOUR (ARMENIAN YOGURT AND BARLEY SOUP) | DRUPAL APICIUS
From willdonovan.com
TURKISH YOGURT SOUP WITH BARLEY AND MINT RECIPE
From goldenstategrains.com
BARLEY NOODLE YOGURT SOUP RECIPES | ATEAMME.COM
From ateamme.com
BARLEY SOUP RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: YOGURT BARLEY SOUP | RECIPE | YOGURT SOUP RECIPE, DELICIOUS ...
From pinterest.ca
27 COMFORTING BARLEY SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
TANABOUR (ARMENIAN YOGURT AND BARLEY SOUP) | COOK'S ILLUSTRATED …
From cooksillustrated.com
YOGURT & BARLEY SOUP RECIPE | NOURISHING , LIGHT AND COMFORTABLE ...
From youtube.com
YOGURT AND BARLEY SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: CHILLED YOGURT AND BARLEY SOUP - THE NEW YORK TIMES
From nytimes.com
HOT YOGURT SQUASH BARLEY SOUP - DAIRY FARMERS OF ONTARIO
From savourontario.milk.org
HOT YOGURT SQUASH BARLEY SOUP | RECIPE | BARLEY SOUP, RECIPES, …
From pinterest.ca
BARLEY AND BEAN SOUP | RICARDO
From ricardocuisine.com
YAYLA ÇORBASı (TURKISH YOGURT SOUP) WITH VELIBAH | FOOD & WINE
From foodandwine.com
MARIAN AMIRAIAN’S YOGURT SOUP (TAHNABOUR) - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
BARLEY SOUP WITH YOGURT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUMMER SOUP RECIPE | TURKISH YOGURT SOUP WITH MINT - CHEF ALIYE
From agoodcarrot.com
YOGURT BARLEY SOUP – MARY HUNT, MS, RDN - HEART HEALTHY RD
From hearthealthyrd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love