Cold Armenian Yogurt-Barley Soup by Sy

Introduction

History

This traditional Armenian dish has been enjoyed for generations as a cooling and satisfying meal during the hot summer months. The combination of yogurt and barley provides a creamy texture and hearty flavor that is both comforting and refreshing.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use rich and creamy yogurt for the best flavor and texture.

- Make sure the barley is cold before adding it to the soup to maintain the refreshing temperature.

- Adjust the amount of water to achieve your desired consistency.

- Garnish with fresh mint leaves for a burst of flavor.

Serving Suggestions

Serve this Cold Armenian Yogurt-Barley Soup with a side of fresh vegetables or a light salad for a complete meal.

Cooking Techniques

This soup is best served cold, so be sure to chill the ingredients before mixing them together.

Ingredient Substitutions

You can use Greek yogurt or strained yogurt for a thicker consistency.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve this soup in chilled bowls for an extra refreshing touch.

Pairing Recommendations

Pair this Cold Armenian Yogurt-Barley Soup with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply stir well and serve cold.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 8g per serving

Vitamins and minerals

This soup is a good source of calcium, vitamin B12, and probiotics from the yogurt.

Alergens

This recipe contains dairy.

Summary

This soup is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Cold Armenian Yogurt-Barley Soup is a delicious and nutritious dish that is perfect for hot summer days. With its creamy texture and refreshing flavor, this soup is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and my dear friend Sy had invited me over for lunch. As soon as I walked into her kitchen, I could smell the delicious aroma of spices and herbs wafting through the air.

Sy greeted me with a warm smile and a hug, and then she handed me a bowl of Cold Armenian Yogurt-Barley Soup. I had never heard of such a dish before, let alone tasted it. But one spoonful was all it took for me to be hooked.

The soup was a delicate balance of tangy yogurt, nutty barley, and refreshing cucumbers. The flavors danced on my tongue, and I could feel the coolness of the soup soothing my parched throat. I asked Sy for the recipe, and she graciously agreed to teach me how to make it.

Sy explained that the soup was a traditional Armenian dish that her grandmother used to make for her family. She had learned how to make it from her grandmother, who in turn had learned it from her own mother. The recipe had been passed down through the generations, each woman adding her own twist to it.

As Sy guided me through the steps of making the soup, I listened intently, eager to absorb every detail. She started by boiling barley in water until it was tender, then letting it cool to room temperature. In a separate bowl, she mixed together yogurt, minced garlic, chopped dill, and a splash of lemon juice.

Once the barley had cooled, Sy added it to the yogurt mixture along with finely diced cucumbers, green onions, and a drizzle of olive oil. She seasoned the soup with salt and pepper, then placed it in the refrigerator to chill for a few hours.

While we waited for the soup to cool, Sy regaled me with stories of her childhood in Armenia. She spoke of long summers spent in the countryside, picking fresh herbs and vegetables from the garden. She talked about the joy of sitting down to a meal with her family, sharing stories and laughter over bowls of steaming soup.

When the soup was finally ready, Sy ladled it into bowls and garnished it with a sprinkle of paprika and a sprig of fresh mint. We sat down at the table and took our first spoonfuls, savoring the creamy, tangy goodness of the soup.

As I ate, I felt a sense of connection to Sy and her heritage. I could taste the love and history that had gone into this dish, and I knew that I wanted to carry on the tradition in my own family.

After lunch, Sy gave me a handwritten copy of the recipe, complete with notes and tips for making it just right. I thanked her profusely for sharing this treasure with me, and she smiled and hugged me tightly.

Since that day, Cold Armenian Yogurt-Barley Soup has become a staple in my kitchen. I have made it for my family and friends, passing on the recipe and the stories that go along with it. And every time I take a spoonful of that creamy, tangy soup, I am transported back to that hot summer day in Sy's kitchen, surrounded by love, laughter, and the flavors of Armenia.

Categories

| Barley Recipes | Buttermilk Recipes | Mint Recipes | Persian Recipes | Persian Soups | Soup Recipes | Turkey Meat Recipes | Yogurt Recipes |

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