Armenian Barley and Yoghurt Soup
Try this Armenian Barley and Yoghurt Soup recipe, or contribute your own. "Chicken" and "Soups" are two of the tags cooks chose for Armenian Barley and Yoghurt Soup.
0 people want to try | 5 have favorited
Armenian Barley and Yoghurt Soup Preparation
Contributed to the echo by: Judy Haight Originally from: The New York Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt & freshly ground pepper to taste Place the barley and the broth in a soup kettle and cook for a few minutes. Peel and chop the onion; saute in butter until it is golden and transparent. Add to the soup kettle, together with the mint, parsley, salt and pepper. Simmer the soup until the barley is soft. Stir in the yoghurt and continue to simmer for about 5 minutes. This soup can be served either hot or icy cold in small decorative bowls. Servings: 8
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Armenian Barley and Yoghurt Soup. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven