Turkish Farmers Soup

1. 1

   Cook the Bulgur or Barley in lots of salted water until tender (~30 minutes for cracked bulgur, ~1 hour for pearled barley).

2. 2

   Bring the stock or water to a boil.

3. 3

   Turn the heat down to low-medium and whisk in the yogurt until it's smooth and well-blended.

4. 4

   Slowly whisk in the lemon juice - that is, whisk quickly and add the lemon slowly. I don't like it too lemony, but if you like a lemony taste, you could probably use as much as 1/4 cup.

5. 5

   Add the bulgur or barley to the soup and simmer lightly (without boiling!) for 5 - 10 minutes. Salt to taste.

6. 6

   When the soup is hot, but not boiling, turn off the heat and whisk in the dill (if you're using dry, use ~1.5 tablespoons). Serve!

No nutritional information available.

No additional tips available.