Tweet
Soup-e Jo - Cream of Barley Soup
The staple of all soups, this Persian cuisine classic is an all time favorite for all seasons. Mother makes it when you are sick (adding some chicken), and it serves as a hearty meal on a cold winter night. What is great about the soup is that you can add mushroom, whole pieces of chicken and a variety of fresh vegetables to add a new twist the the basic recipe.
Here we have the basic recipe listed but feel free to experiment with it.
Ingredients
2 onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
3 tablespoons oil
1/2 cup of barley
4 cups of water
3 cups of chicken broth
1 carrot, grated
3 scallions, finely chopped
1/2 cuo pf sour cream
juice of 1 lime
salt and pepper
Parsley for garnish
Directions
A favorite among all, this classic recipe is easy to make and good for the soul. Similar to 'chicken soup' it is a healthy alternative to the heavier 'Aash' recipes and great for cold weather.
To make soup-e jo (barley), prepare some chicken broth and set aside. In a large pot, brown onions and garlic in the oil, and add barely, salt and pepper. Saute for a few minutes and add water and bring to boil. Cover the pot, reduce the heat and simmer for an hour or until barley is tender, stirring occasionally.
Add the broth, carrot, leeks, sour cream and simmer covered for 30 minutes or so. Add lime juice to the soup to taste. You can also garnish with parsley and more lime juice to taste. You can also make this recipe with pieces of chicken in it which offers a good alternative for a whole meal.
Here we have the basic recipe listed but feel free to experiment with it.
Ingredients
2 onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
3 tablespoons oil
1/2 cup of barley
4 cups of water
3 cups of chicken broth
1 carrot, grated
3 scallions, finely chopped
1/2 cuo pf sour cream
juice of 1 lime
salt and pepper
Parsley for garnish
Directions
A favorite among all, this classic recipe is easy to make and good for the soul. Similar to 'chicken soup' it is a healthy alternative to the heavier 'Aash' recipes and great for cold weather.
To make soup-e jo (barley), prepare some chicken broth and set aside. In a large pot, brown onions and garlic in the oil, and add barely, salt and pepper. Saute for a few minutes and add water and bring to boil. Cover the pot, reduce the heat and simmer for an hour or until barley is tender, stirring occasionally.
Add the broth, carrot, leeks, sour cream and simmer covered for 30 minutes or so. Add lime juice to the soup to taste. You can also garnish with parsley and more lime juice to taste. You can also make this recipe with pieces of chicken in it which offers a good alternative for a whole meal.
Comment