Barley-Buttermilk Soup Recipe

Name: Barley-Buttermilk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pearl barley; 1 quart water; 1 x salt; 1/4 cup red onion finely diced; 3 cups buttermilk; 1/2 teaspoon turmeric; 1/4 cup parsley leaves finely chopped; 2 tablespoons dill weed fresh, finely chopped, or 1/2 ts dried; 1 tablespoon cilantro finely chopped; 1 tablespoon chives snipped; 1 x black pepper freshly ground; 1 dash paprika or herb blossoms, garnish

Servings: persons

1/2 cup pearl barley
1 quart water
1 x salt
1/4 cup red onion finely diced
3 cups buttermilk
1/2 teaspoon turmeric
1/4 cup parsley leaves finely chopped
2 tablespoons dill weed fresh, finely chopped, or 1/2 ts dried
1 tablespoon cilantro finely chopped
1 tablespoon chives snipped
1 x black pepper freshly ground
1 dash paprika or herb blossoms, garnish

1
Rinse the barley and put it in a pot with the water and salt to taste.
2
Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes.
3
Drain the barley.
4
(The liquid can be reserved to use in another soup.)
5
Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk.
6
Stir in the turmeric and herbs and season to taste with additional salt.
7
Cover and refrigerate until chilled.
8
Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.

1313

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pearl barley, 1 quart water, 1 x salt, 1/4 cup red onion finely diced, and more.

Yes, Barley-Buttermilk Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley-Buttermilk Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions