Cold Armenian Yogurt Barley Soup By Sy Recipes

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ARMENIAN BARLEY YOGURT SOUP



ARMENIAN BARLEY YOGURT SOUP image

Categories     Soup/Stew     Appetizer     Yogurt

Yield 6 bowls

Number Of Ingredients 9

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

Steps:

  • 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.

YOGURT-BARLEY SOUP



Yogurt-Barley Soup image

It's nothing fancy, but it's a nice, filling soup with a pleasant tart taste to it. Don't leave the parsley out...it greatly improved the taste and appearance of this soup. From Moosewood.

Provided by Aunt Cookie

Categories     Grains

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2/3 cup uncooked barley
5 cups water
2 tablespoons butter
2 cups chopped onions
1 medium carrot, diced
1 tablespoon of fresh mint, chopped or 1/2 teaspoon dried mint
1 1/2 teaspoons salt
black pepper
2 cups plain yogurt
2 tablespoons fresh parsley, minced

Steps:

  • Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
  • Saute the onions in the butter until translucent.
  • Add the carrots and cook, stirring frequently, until the carrots are tender.
  • Add water as necessary if the vegetables start to stick.
  • When the barley is tender, add the vegetables, mint, and seasonings to the pot.
  • Simmer for another 10 minutes.
  • Add the yogurt and parsley.
  • Carefully warm the soup on low, adding some stock if you want a thinner soup.
  • Done!

Nutrition Facts : Calories 275.4, Fat 10.6, SaturatedFat 6.4, Cholesterol 31.2, Sodium 993.3, Carbohydrate 38, Fiber 7, Sugar 10.1, Protein 9.1

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)



Madzoon Ov Kufteh (Meatball Yogurt Soup) image

This is an Armenian recipe from my Mom. The bulgar can be found in any Middle Eastern grocery store.

Provided by ohcarolita

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 teaspoon salt
2 cups cracked wheat
1 small onion, minced
1 teaspoon dry red pepper
1 teaspoon black pepper
1 egg
2 tablespoons butter
32 ounces plain yogurt
2 tablespoons dried mint
1 egg
2 (14 1/2 ounce) cans chicken broth

Steps:

  • Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
  • For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
  • Once broth is nearly boiling add meatballs and heat for ten minutes.
  • Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.

Nutrition Facts : Calories 208.6, Fat 11.7, SaturatedFat 5.6, Cholesterol 76.7, Sodium 516, Carbohydrate 12.1, Fiber 0.4, Sugar 4.3, Protein 13.8

MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP



Mediterranean Summer Breeze Cold Yogurt Soup image

You and your friend are sitting at a quaint outdoor café on the Greek Island of Mykonos. The sun is setting and the feel of the summer breeze on your sun tanned skin is so soothing. You have just finished eating a tasty shrimp appetizer, it was mouth watering but a touch on the spicy side. A cold creamy yogurt soup would just hit the spot. Enjoy!

Provided by SkipperSy

Categories     European

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

2 lbs yogurt, made from whole milk (3.5% milk fat, 2 lbs = 32 oz.)
cold water
1 pint heavy cream
1 tablespoon salt
2 tablespoons lemon juice
2 tablespoons garlic cloves, minced
8 tablespoons feta cheese, crumbled (French type if possible, less salty)
4 tablespoons olives, kalamata (pits removed and cut up into pieces)
1/2 cup bell pepper (any colors or combo, chopped up)
8 tablespoons spring onions, cleaned and chopped up
8 tablespoons pistachio nuts, shells removed and ground up coarsely (not fine)

Steps:

  • For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
  • Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
  • Sprinkle on top 2 tablespoons of ground pistachio nuts.
  • Chill prior to serving, enjoy.
  • .
  • Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).

Nutrition Facts : Calories 733.2, Fat 65.1, SaturatedFat 37.4, Cholesterol 217.8, Sodium 2286.8, Carbohydrate 23.6, Fiber 2.6, Sugar 14, Protein 18.2

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