Time
prep 0:20
total 3:00
Ingredients
| 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 |
1 Recipe Reviews
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This recipe was popular with my family who came to the US from Ostfriesland, Germany in the 1830's. They called it "Brey".
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Instructions
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.
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