Barley Soup, as the name suggests, is a traditional soup specific to Malayer. Depending on your preference, you can make it either sweet or sour. This soup is usually prepared in the winter and is very beneficial for colds and flu. There are very few people who regret eating it. In this post, we aim to teach you how to make Barley Soup.
Barley Soup (Sour) is one of the traditional and old Iranian dishes, cooked in many different ways. This delicious dish has various recipes, which can be divided into meat-based and meatless versions. In this recipe, we will teach you how to make a simple, meatless Barley Soup that suits all tastes. Of course, if you wish, you can add meat or tripe to this recipe according to your preference. Continue reading for the full recipe on Saed News.
Ingredients for Sour Barley Soup:
Peeled barley or bulgur: 2/3 mini cup
Half-grain rice: 1/2 mini cup
Lentils: 1/4 mini cup
Lamb or chicken: 250 grams
Sour buttermilk: as needed
Sour yogurt or kashk: as needed
Chopped dill: as needed
Onion: 1
Dried mint: as needed
Instructions for Sour Barley Soup:
First, cook the meat with the onion and spices, adding more water so that the soup is cooked in meat broth. Then, cook the barley, rice, and lentils separately because the barley and rice release starch, and cooking everything together will increase the cooking time or may even prevent the lentils from cooking properly. Once the meat is cooked, shred it and add it with the barley, lentils, and rice to the meat broth. Let everything cook together until the broth is absorbed by the ingredients and it thickens.
Next, add the dill. Prepare fried onions by sautéing them in oil with a bit of turmeric, then add dried mint. You can also add cracked black pepper and garlic powder for extra flavor if you like. After that, add the sour buttermilk and let it simmer for a few minutes. If you're using kashk, add it along with the buttermilk, but if you're using yogurt, add it at the end of cooking. Once everything is mixed well, remove from heat. The amount of buttermilk and yogurt depends on your preference for how thick you want the soup. Be sure to use sour, carbonated buttermilk, and ensure that the yogurt is not sweet.
Sour Barley Soup is now ready to enjoy!
