Armenia. It’s own nation; just barely. They are incredibly proud of their heritage and their homeland. They come from the ancient lands of the Mesopotamia and lived through the Ottoman empire. They’ve been ‘owned’ by both Turkey and Russia, over and over, and their cuisine is a mix of flavors that shows these ever waving changes. You’ll see Middle Eastern staples such as lamb, barley, fresh herbs, and yogurt, mixed with Eastern European favorites like parsnips, beets, pickles, and dill. And this soup portrays just that!
Though commonly made with lamb stock, here I have used beef for simplicity, but vegetable would suffice just as well. The inclusion of egg into the yogurt brings a creamy richness that I have never tasted anywhere else. Adding rice, or in this case barley, creates a simple, inexpensive, and filling dish.
This soup is very often served chilled, perfect for a hot summer day, but it is also very tasty warm right off the stove.
If you are looking for something cultural but not too intimidating this soup is just the ticket!
Armenian Yogurt Soup with Barley or Rice
By: Semiserious Chefs
Serves:4-6
Ingredients:
- 1 cup dried barley + 1 1/2 cups stock of choice + 1 1/2 cups water
- OR 1 cup long grain rice + 1 cup of stock + 1 cup of water
- 4 additional cups of water
- 1 1/2 cups plain Greek style yogurt
- 2 eggs
- 1 t dried dill weed*
- 1 t dried parsley*
- 1/2 t ground pepper
- 1/4 t salt, to taste
- 2 cups chopped spinach
- 1/4 cup chopped cilantro
*You can substitite 3 (or more) teaspoons each fresh dill and parlsey, but don’t add them until the end when you add the spinach and cilantro.
Directions:
- Add the barley or rice to a large pot with the appropriate amount of stock and water. For either you will bring this to a boil then cover and reduce to a simmer over low. Barley will need to cook for an hour and half. Rice will be finished in about 20 minutes.
- In a large bowl, add the additional water, eggs, yogurt, and dry herbs. Whisk well. When your grain of choice is finished cooking add this liquid mix to the pot.
- Bring the heat up to medium-low/medium and allow the soup to slowly come to temperature. If you bring up the heat too fast the mixture will curdle.
- Stir your soup often, incorporating the cooked grains. Slowly the egg will emulsify with the yogurt and water, and you will get a thicker soup. You do not need to bring it to a boil, but get it pretty close.
- At the very end toss in your chopped greens and fresh herbs. Salt and pepper your soup to taste. Let this simmer for about 5 more minutes then pull it off the stove. You can serve this soup hot or allow it to cool, and even chill it in the fridge before serving.
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