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Russian Barley Soup

Tummy.Tucker's picture
Ingredients
  Barley 1⁄2 Cup (8 tbs)
  Onion 1 Small, minced
  Butter 1 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Dill 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Dried mint 1⁄2 Teaspoon
  Salt To Taste
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Barley
Interest: 
Healthy

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