Barley And Buttermilk Soup Recipes

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BARLEY AND BUTTERMILK SOUP



Barley and Buttermilk Soup image

This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html

Provided by DrGaellon

Categories     Grains

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
3 celery ribs, cut in 4-inch pieces
1 (15 ounce) can beef broth
1 (15 ounce) can low sodium chicken broth
3/4 cup barley, rinsed and drained
2 cups buttermilk
2 tablespoons chopped fresh dill

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.

Nutrition Facts : Calories 192, Fat 6.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 703.7, Carbohydrate 26.3, Fiber 4.8, Sugar 6.1, Protein 9.4

BEEF BARLEY SOUP



Beef Barley Soup image

Give homemade beef stock a chance to shine in this classic, comforting soup recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 pound stew beef, cut into 1/2-inch pieces
1 medium-size yellow onion, coarsely chopped
2 medium carrots, cut into 1/4-inch coins
1 medium garlic clove, finely minced
6 cups Rich Beef Stock or low-sodium canned beef broth
1/4 cup barley, rinsed
2 teaspoons coarsely chopped fresh thyme
Parsley, for garnish

Steps:

  • In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
  • Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
  • Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
  • Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
  • Ladle into deep bowls and serve, garnished with parsley.

TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP



Turkish Barley and Buttermilk (Or Yogurt) Soup image

From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.

Provided by zeldaz51

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons oil
2 large onions, chopped
1 cup barley (uncooked)
5 cups well-seasoned stock
2 cups buttermilk or 2 cups yogurt
1 teaspoon dill weed
1 pat margarine (or butter)

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.

Nutrition Facts : Calories 302, Fat 9, SaturatedFat 1.8, Cholesterol 4.9, Sodium 137.2, Carbohydrate 46.7, Fiber 9.2, Sugar 9.4, Protein 10.6

COLD POTATO-BARLEY BUTTERMILK SOUP



Cold Potato-Barley Buttermilk Soup image

Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.

Yield 6 servings

Number Of Ingredients 6

4 medium-large potatoes
2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans, thawed)
1/2 cups cooked barley (from 1/2 cup raw; see Basic Cooked Barley, page 101)
2 cups buttermilk
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste

Steps:

  • Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
  • Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
  • Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
  • To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
  • Calories: 183
  • Total Fat: 0g
  • Protein: 6g
  • Carbohydrate: 38g
  • Cholesterol: 3mg
  • Sodium: 50mg

BUTTERMILK SOUP (KARNEMELKSCHE PAP)



Buttermilk Soup (karnemelksche Pap) image

Make and share this Buttermilk Soup (karnemelksche Pap) recipe from Food.com.

Provided by littleturtle

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

2 quarts buttermilk
3/4 cup flour
sugar or molasses

Steps:

  • Mix flour with a little water until smooth; add 1 pint of the buttermilk.
  • Let come to a boil, stirring constantly to prevent separating.
  • Add the rest of the buttermilk, a little at a time.
  • Serve hot with sugar or molasses.

Nutrition Facts : Calories 281.3, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.6, Sodium 515, Carbohydrate 41.4, Fiber 0.6, Sugar 23.5, Protein 18.6

YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY



Yogurt or Buttermilk Soup With Toasted Barley image

I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course, side dish

Time 2h20m

Yield Serves six

Number Of Ingredients 13

1/3 cup pearl barley
About 2 cups water
Salt to taste
1 cup finely diced cucumber
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 stalk celery, cut in small dice
1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives
2 teaspoons cumin seeds, lightly toasted and ground
Freshly ground pepper to taste (optional)
2 tablespoons slivered fresh mint leaves

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.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams

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