Spas from Time-Life Russian Cookbook (Yogurt-Barley Soup)
- Number of Servings: 10
Ingredients
¼ cup pearl barley2 c yogurt4 eggs2 T flour2 T finely chopped onion2 T butter2 t salt1 t dried mint1 t dried cilantro
• In a 2-quart pot, bring 4 cups of water to boil over high heat. Add barley, reduce heat and cook uncovered, stirring occasionally for 45 minutes until barley is tender but intact. Drain and set aside.
• In a large mixing bowl, combine 1quart cold water with yogurt and stir until dissolved. Break eggs into a 3-4 quart pot and with a whisk, beat in the flour, 1 T at a time. Slowly whisk in the yogurt mixture and place over high heat. Bring almost to a boil, whisking constantly, then lower the heat and simmer 2-3 minutes until the mixture thickens slightly. DO NOT BOIL. Stir in barley, onions, and butter, sprinkle with salt and simmer one more minute. Pour into a large bowl, bring to room temperature, and chill at least four hours. Sprinkle with herbs just before serving.
Serving Size: makes about 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DARUMA.
• In a large mixing bowl, combine 1quart cold water with yogurt and stir until dissolved. Break eggs into a 3-4 quart pot and with a whisk, beat in the flour, 1 T at a time. Slowly whisk in the yogurt mixture and place over high heat. Bring almost to a boil, whisking constantly, then lower the heat and simmer 2-3 minutes until the mixture thickens slightly. DO NOT BOIL. Stir in barley, onions, and butter, sprinkle with salt and simmer one more minute. Pour into a large bowl, bring to room temperature, and chill at least four hours. Sprinkle with herbs just before serving.
Serving Size: makes about 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DARUMA.
Nutritional Info Amount Per Serving
- Calories: 92.4
- Total Fat: 4.0 g
- Cholesterol: 78.1 mg
- Sodium: 58.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.0 g
- Protein: 7.1 g
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