Turkish Yogurt Soup with Barley and Mint Recipe
A delicate, slightly tangy yogurt-based soup with barley and mint. In Turkey, similar soups are served both hot and cold, especially on hot days when nothing heavy sounds appealing. At home, it works perfectly as a light lunch or dinner.
This soup combines the creaminess and tang of yogurt with the comforting texture of barley and the aroma of mint, giving you a dish that works both as a warming bowl on cooler days and a refreshing cold soup in summer.
Chef's tips
Temper the yogurt carefully with hot broth and keep the heat low once it’s in the pot – this is the key to a smooth, velvety soup without curdling. Dried mint gives a more intense, characteristic flavor here, so don’t skip the quick frying step in butter and oil.
How to serve
Serve in warm bowls for the hot version or well-chilled glasses or small bowls for the cold version. Add a drizzle of good olive oil, extra mint or parsley, and a pinch of chili flakes if you like a bit of heat. Flatbread, pita or simple white bread are ideal on the side.
Ingredients
- plain yogurt - 500 g
- vegetable broth - 1 l
- barley groats - 80 g
- egg yolk - 1 piece
- wheat flour - 1 tablespoon
- dried mint - 1 teaspoon
- butter - 20 g
- vegetable oil - 1 tablespoon
- salt
- black pepper
Preparation
- Rinse the barley in a sieve under running water. In a small pot bring a cup of water to a boil, lightly salt it, add the barley and cook for 12–15 minutes, until tender but not mushy. Drain if needed.
- In a larger pot, heat the broth but do not bring it to a boil yet.
- In a bowl, mix the yogurt, egg yolk and flour. Whisk vigorously until the mixture is smooth and free of lumps.
- Slowly pour about 2 ladles of the warm broth into the bowl with the yogurt in a thin stream, whisking constantly. This tempers the yogurt so it won’t curdle in the soup.
- Pour the yogurt mixture into the pot with the remaining broth, whisking constantly. Heat over low heat for 8–10 minutes, stirring every now and then, until the soup slightly thickens. Do not let it come to a rolling boil – only small bubbles should appear on the surface.
- Add the cooked barley, stir and season with salt and pepper to taste. Cook for another 2–3 minutes over very low heat.
- In a small pan, heat the butter with the oil. When the butter melts and starts to sizzle gently, add the dried mint and fry for about 30 seconds, until very fragrant but not too dark.
- Pour the hot mint mixture into the pot with the soup, stir and serve immediately. If you want to serve the soup cold, let it cool completely and then chill in the fridge for at least 2 hours.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce do 2 dni. Podgrzewaj bardzo delikatnie na małym ogniu, często mieszając, nie dopuszczając do wrzenia, aby jogurt się nie zwarzył.
