Barley soup with yogurt

Yogurt barley soup is not only a delicious winter comfort food but also a typical dish of Armenian cuisine.

Yogurt barley soup is a delicious light and creamy variation of traditional barley soup. This dish combines the lightness and velvety consistency of yogurt with the rustic flavor of barley, creating a surprising and pleasant contrast, thanks above all to the aromatic herbs.

Originating from Middle Eastern and Balkan cuisine , particularly Armenian, this soup stands out for its balance between delicate flavors and the slightly acidic note of yogurt, which makes it suitable to be enjoyed in any season. A healthy dish, rich in fiber and easy to prepare, ideal for those looking for a nutritious but at the same time refined dish.

How to prepare the yogurt barley soup recipe

1. Soak the barley overnight to speed up cooking times. If you forgot or felt like it at the last minute, you can skip the step and cook it longer.
2. Drain it and place it in a pan covered with at least 2 inches of water . Add the salt and cook for 30 minutes (also check the times indicated on the package especially if you use pre-cooked barley).
3. In the meantime, break the eggs into a bowl and mix them with the yogurt until you obtain a smooth cream.
4. Pour everything into the pot once the barley is cooked and mix. Adjust the consistency by adding water if necessary and leave for 5 minutes.
5. In the meantime, finely chop the onion and brown it in a separate pan with the butter . Add the dried mint and brown.
6. Distribute the soup onto plates and top with the flavored butter.

If you are looking for other recipes with barley we recommend you try the barley and bean soup or the autumn version with pumpkin and cabbage : they are both excellent!

Conservation

This soup will keep in the refrigerator for a couple of days. But be careful when you heat it: it must not reach the boil or the yogurt will tear, ruining the consistency.

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Barley soup