Turkish Barley And Buttermilk (Or Yogurt) Soup

1. 1

   Heat oil in a heavy pot and saute onions until translucent.

2. 2

   Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.

3. 3

   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).

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.