Emprimir
Correo Electrónico
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Ingredientes
- 1/2 c. Barley or possibly hulled wheat
- 3 c. Water
- 1 1/3 c. Yogurt, (reg. or possibly non-fat)
- 3 Tbsp. Flour
- 1 can Beef (or possibly chicken) broth, or possibly 2 bouillon cubes
- 1 Tbsp. Vegetable oil
- 1/2 c. Onion, diced
- 2 Tbsp. Dry mint or possibly fresh cilantro Additional water Salt to taste Sauce
Direcciones
- 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). Cold and drain off excess water. Make a paste of the yogurt, flour, and salt, and stir into the pan of barley. Add in broth or possibly bouillon cubes. If using bouillon, add in about 2 c. of water as well. Bring the mix to a boil and cook about 5 min, stirring to prevent sticking. Turn off heat.
- In a frypan, saute/fry the onions in oil till transparent. Add in mint or possibly cilantro and stir-fry till onions are browned. Add in this mix to the soup with additional water and salt to taste. Bring to a boil again and cook 15 min. If you like, serve with the sauce drizzled into each bowl.
- Sauce: Heat 3 Tbs. oil or possibly butter in a small pan or possibly microwave. Stir in1 Tbs. hungarian paprika or possibly mild red pepper flakes and heat one minute more.
