Cold Armenian Yogurt-Barley Soup by Sy
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4-6 serving(s)
Categories
- Soup
- Armenian
- No-cook
- Easy
- Grains
- No-Cook
Dietary
- Low Cholesterol
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This delicious yogurt soup just "Hits The Spot" on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the Greek yogurts found in some of the bigger supermarkets.
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Equipment
Individual serving bowls, spoon
Ingredients
- 3 cups rich creamy high fat content yogurt
- 1 -2 cup already made barley (cold)
- water (cold)
- salt, pinch of
- dried mint (not the fresh mint leaves)
Instructions
In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
Mix into a nice medium thick consistency (like the thickness of buttermilk), sprinkle some dried mint leaves on top.
Enjoy.
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