Armenian Barley & Yogurt Soup
Submitted by angelcake
Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minThis traditional Armenian soup balances earthy barley with bright herbs and creamy yogurt for a bowl that’s both hearty and refreshing.
Barley cooks until tender in savory chicken broth while golden onions add sweetness.
Fresh mint and parsley bring vibrant green flavor, and yogurt stirred in at the end creates a silky, tangy finish.
Pro Tips
- Use fresh mint if possible for the brightest flavor
- Sauté onions in butter until golden and transparent for natural sweetness
- Simmer until barley is completely soft and has absorbed the broth
- Add yogurt at the end and simmer just 5 minutes to prevent curdling
Ingredients
Directions
Place the barley and the broth in a soup kettle and cook for a few minutes.
Peel and chop the onion; sauté in butter until it is golden and transparent.
Add to the soup kettle, together with the mint, parsley, salt and pepper.
Simmer the soup until the barley is soft.
Stir in the yogurt and continue to simmer for about 5 minutes.
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