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Epicurious

ARMENIAN BARLEY YOGURT SOUP

My Armenian grandmother often served this delicious soup for breakfast, or made it with rice, when the little ones were not feeling well. Here, her recipe has been updated for more contemporary tastes and the result is a delightfully refreshing soup, much lighter than the original. It is great served warm or, on those hot summer days, crisply chilled.

Recipe information

  • Yield

    6 bowls

Ingredients

1/2 cup pearl barley, soaked overnight in 1 1/2 cup of diluted chicken stock.
1/2 quart Plain Yogurt, drained (see instructions)
4 cups Chicken broth
1 tablespoon each chopped parsley and shallot, in a saschet.
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 tablespoons dried/crushed mint leaves.
1 egg
1/4 cup melted butter

Preparation

  1. 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.

TagsMediterraneanMiddle EasternSoup/StewStarterYogurtDairy
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