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Yogurt Soup

Western.Chefs's picture
Ingredients
  Pearl barley 1⁄2 Cup (8 tbs)
  Broth/2 cans bouillon and 1 can water 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Yogurt 2 Cup (32 tbs)
  Sour cream 1 Cup (16 tbs)
  Egg 1 , well beaten
  Butter 4 Tablespoon, melted
  Parsley 2 Tablespoon, chopped
Directions

Soak barley overnight in water to cover.
Drain well.
Combine with broth, salt and pepper.
Cook in a saucepan over low heat for 2 hours or until barley is soft.
Beat yogurt, sour cream and egg in a bowl.
Gradually add 1 cup of the soup, beating constantly to prevent curdling.
Add remaining soup, beating constantly.
Add butter and parsley.
Mix well.
Correct seasoning.
Reheat but do not allow to boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Barley
Interest: 
Party
Servings: 
4

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 352 Calories from Fat 260

% Daily Value*

Total Fat 29 g44%

Saturated Fat 17.1 g85.4%

Trans Fat 0 g

Cholesterol 129.7 mg43.2%

Sodium 1804.5 mg75.2%

Total Carbohydrates 15 g5.1%

Dietary Fiber 4.1 g16.2%

Sugars 7.5 g

Protein 9 g18%

Vitamin A 30.2% Vitamin C 21.1%

Calcium 22.1% Iron 4.8%

*Based on a 2000 Calorie diet

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Yogurt Soup Recipe