Turkish Barley And Buttermilk Or Yogurt Soup Recipes

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 YOGURT SOUP YAYLA CORBASI

Steps:

• Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
• In a large bowl, mix yogurt, egg, flour and salt.
• Once the rice is cooked and has broken into very small pieces, turn the heat off.
• using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and saute dried mint for about 30 seconds.
• Add sauteed mint and butter to the simmering soup. Stir well.
• Serve Turkish yogurt soup warm.

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.

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.

TURKEY BARLEY SOUP

Steps:

• Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
• Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
• Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
• Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
• Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.