Turkish Barley and Buttermilk (Or Yogurt) Soup

Time

Prep 5 min · Cook 25 min · 30 min total

Difficulty

easy

1. 1

   Heat oil in a heavy pot and saute onions until translucent. Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.

2. 2

   When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).

3. 3

   Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.