Ayran Corbasi (Yogurt Soup) Recipe

1. 1

   Ahead of time, place the barley or possibly wheat in a 2 qt saucepan with water, and cook till grain is quite soft, but not mushy (One to one-and-a-half hrs).

2. 2

   Cold and drain off excess water.

3. 3

   Make a paste of the yogurt, flour, and salt, and stir into the pan of barley.

4. 4

   Add in broth or possibly bouillon cubes.

5. 5

   If using bouillon, add in about 2 c. of water as well.

6. 6

   Bring the mix to a boil and cook about 5 min, stirring to prevent sticking.

7. 7

   Turn off heat.

8. 8

   In a frypan, saute/fry the onions in oil till transparent.

9. 9

   Add in mint or possibly cilantro and stir-fry till onions are browned.

10. 10

    Add in this mix to the soup with additional water and salt to taste.

11. 11

    Bring to a boil again and cook 15 min.

12. 12

    If you like, serve with the sauce drizzled into each bowl.

13. 13

    Sauce: Heat 3 Tbs.

14. 14

    oil or possibly butter in a small pan or possibly microwave.

15. 15

    Stir in1 Tbs.

16. 16

    hungarian paprika or possibly mild red pepper flakes and heat one minute more.

* Per serving · 4 servings · Values may vary.

No additional tips available.