Imagine a steaming bowl of hearty soup that transports you straight to the mountainous regions of Armenia, where centuries-old culinary traditions blend comfort and nutrition in every spoonful. This Armenian Barley and Yoghurt Soup is not just a meal—it's a warm embrace of flavor, tradition, and wholesome goodness that will revolutionize your understanding of comfort food. With its creamy texture, nutty barley, and tangy yogurt, this soup promises to become your new obsession, offering a delightful escape from ordinary recipes.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Armenian
Serves: 6 servings
Ingredients
- 1 cup barley
- 6 cups water
- 1 onion, chopped
- 1 carrot, grated
- 1 cup plain yogurt
- 2 tablespoons mint, dried
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Begin by rinsing the barley under cold running water to remove any impurities. Drain well and set aside.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the grated carrot to the pot and continue to sauté for another 3-4 minutes until the carrot is softened.
- Stir in the rinsed barley, allowing it to toast slightly for about 2 minutes, which will enhance its nutty flavor.
- Pour in the 6 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 30 minutes or until the barley is tender.
- Once the barley is cooked, remove the pot from heat. Allow it to cool slightly before adding the plain yogurt. Stir well to combine, ensuring the yogurt is fully incorporated into the soup.
- Sprinkle in the dried mint and season with salt to taste. Stir again to distribute the flavors evenly throughout the soup.
- Serve the soup warm, garnished with additional mint if desired. Enjoy your Armenian Barley and Yoghurt Soup!
Tips
- Choose high-quality, whole grain barley for the best texture and nutritional value.
- Toast the barley briefly before adding water to enhance its natural nutty flavor.
- Use full-fat plain yogurt for a richer, creamier consistency.
- Let the soup cool slightly before adding yogurt to prevent curdling.
- Fresh mint can be substituted for dried mint for a more vibrant flavor profile.
- For a protein boost, consider adding cooked chicken or lamb to the soup.
- Serve with crusty bread to soak up the delicious broth.
- Leftovers can be stored in the refrigerator for 2-3 days and often taste even better the next day.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 7g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
