Russian Barley Soup
|Barley||1⁄2 Cup (8 tbs)|
|Onion||1 Small, minced|
|Chicken stock||2 Cup (32 tbs)|
|Ground coriander||1⁄4 Teaspoon|
|Dried mint||1⁄2 Teaspoon|
|Rye flour/Whole wheat flour||1 Tablespoon|
|Eggs||2 , beaten|
|Yogurt||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Parsley||1 Tablespoon, chopped|
|Mint||1 , chopped|
Cook barley according to preferred method.
Saute onion in butter.
Heat chicken stock to boiling and stir onion and cooked barley with any remaining liquid into stock.
Add herbs and salt.
Blend flour into eggs, then carefully stir in yogurt.
Add a little of the hot soup to the egg and yogurt mixture, gradually stirring it in to avoid "scrambling" the eggs, then pour this back into the hot soup.
Stir in lemon juice.
Keep hot but do not permit to boil.
Add fresh parsley and mint just before serving.