Ingredients with Measurements:
- 1 cup barley
- 2 parsnips, peeled and diced
- 1 onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 cup lemon juice
- 2 eggs
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the onion and parsnips and cook until the onion is translucent, about 5 minutes.
3. Add the barley and stir to coat with the butter and oil.
4. Add the broth, salt, pepper, cumin, paprika, turmeric, cinnamon, allspice, and nutmeg.
5. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the barley is tender.
6. In a small bowl, whisk together the lemon juice and eggs.
7. Slowly pour the egg mixture into the soup, whisking constantly.
8. Remove from heat and stir in the yogurt and parsley.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Simmer over medium heat.
Serving size:
Makes 6 servings.
Nutritional information:
Per serving:
- Calories: 250
- Fat: 8g
- Carbohydrates: 36g
- Protein: 10g
- Fiber: 8g
- Sodium: 700mg
Substitutions for ingredients:
- Barley can be substituted with rice or quinoa.
- Parsnips can be substituted with carrots or turnips.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Use different spices to change the flavor profile.
- Add other vegetables, such as celery or sweet potatoes.
Tips and tricks:
- Be sure to whisk the egg mixture constantly to prevent it from curdling.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of yogurt and a sprinkle of parsley on top.
Garnishes:
- Yogurt
- Parsley
- Lemon wedges
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Analı Kızlı Soup is a traditional Turkish soup made with lamb, chickpeas, and bulgur wheat. This version uses barley and parsnips for a twist on the classic recipe.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of spice from the cumin, paprika, and cinnamon.
Serving suggestions:
Serve hot with a side of crusty bread and a salad for a complete meal.
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Region: Turkish