Barley Soup Recipe

Delicious and Easy: Barley Soup

Barley soup, a type of grain, is obtained by pounding wheat kernels. The main ingredients of barley soup are barley and chickpeas. Other components such as strained yogurt, flour, and egg yolk enhance the soup’s texture and flavor.

Due to its nutritious and filling nature, Barley Soup is especially preferred during the winter months. In the cold and harsh winter conditions of Anatolia, people often indulge in this hot soup to warm themselves.

Ingredients:

• 1/2 cup barley (cracked)
• 1 cup strained yogurt
• 2 tablespoons flour
• 1 egg yolk
• 1 cup chickpeas
• 6 cups water
• Salt

For garnish:

• 2 tablespoons butter
• 1 teaspoon dried mint

Barley Soup Recipe:

1. The night before, soak the barley and chickpeas in water and let them sit overnight.
2. The next day, place the barley in a pressure cooker and cook for 30 minutes after the cooker whistles. After the boiling process, remove any foam from the barley, then add the chickpeas and cook for another 30 minutes.
3. To thicken the soup, whisk together strained yogurt, flour, and egg yolk until you achieve a smooth mixture.
4. Take one cup of water from the pressure cooker and gradually add it to the yogurt mixture while stirring continuously to avoid curdling. Add four cups of the remaining water from the pressure cooker little by little, constantly stirring. If there isn’t enough water left in the pressure cooker (4 cups), you can add clean water. During this process, keep the heat on the stove at the lowest setting.
5. Simmer the soup with barley and chickpeas on low heat for 30 to 45 minutes.
6. After the chickpeas and barley have softened, add salt to taste.
7. In a pan, melt the butter and add dried mint. Be careful not to burn the mint. Add the butter and mint mixture to the soup.

Barley Soup can be served hot or cold.

Enjoy your meal!