Soup and jou

Barley soup

Ingredients for people 6

• 150 g of pearl barley
• A few tablespoons of sauté oil
• 2 onions
• 2 garlic cloves
• 1 carrot
• 2 leeks (the white part)
• Salt
• Pepper to taste
• 1 / 2 liters of water
• 750 mi of broth
• 120 mi of kashk or sour cream or plain white yogurt
• The juice of 1 lemon

Preparation

Heat the oil in a saucepan over medium heat. Add the onions and garlic and sauté for 15 'until both are golden. Add the finely chopped carrot and leeks, mixing evenly.
Add the water, barley, salt and pepper. Bring to a boil, cover with a lid and cook slowly for 45 'until the barley is tender. Add the broth and continue cooking with the lid on for another 1/2 hour. Separate the broth from the rest of the ingredients. Add the kashk or sour cream (or yogurt and lemon) and using an immersion mixer reduce everything to a puree. Reincorporate the puree with the broth, season with salt and pepper and lemon, if necessary, and put the soup back on the stove and heat for a last minute.

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