Barley Buttermilk Soup

1/2 cup barley
1 qt. water
Salt
1/4 cup red onion, finely diced
3 cups buttermilk
1/2 tsp. turmeric
1/4 cup parsley, finely chopped
2 tbsp. dill, finely chopped or 1/2 tsp. dried dill
1 tbsp. cilantro, finely chopped
1 tbsp. chives, snipped
Freshly ground pepper
1 dash paprika

Directions:

Rinse the barley and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.)

Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.

User Reviews:

This recipe was popular with my family who came to the US from Ostfriesland, Germany in the 1830's. They called it "Brey".

submitted by maryinark on December 06, 2004

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