Spas from Time-Life Russian Cookbook (Yogurt-Barley Soup)

¼ cup pearl barley
2 c yogurt
4 eggs
2 T flour
2 T finely chopped onion
2 T butter
2 t salt
1 t dried mint
1 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.