Recipe: Armenian Yogurt Barley Soup with Mint, Parsley, and Dill

Armenian Yogurt Barley Soup

2/3 cup water
1/3 cup pearled barley
2 Tbsp. plus 2 tsp. olive oil
3/4 onion, chopped
2 cups vegetable stock
1 2/3 cups plain yogurt, at room temperature, to thin
1/2 cup fresh mint, chopped
2/3 cup fresh Italian parsley, chopped
2 Tbsp. plus 2 tsp. fresh dill
1/4 tsp. paprika

Bring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 25-30 minutes until water has evaporated and barley is tender. Remove from heat and set aside.

Heat oil in a heavy stock pot over medium high heat. Saut onion 4-5 minutes until soft. Add stock and bring to a boil. Add cooked barley. Remove from heat.

Stir in yogurt until mixed thoroughly. Return to heat until just heated through. Do not boil.

Add herbs and sea salt and pepper to taste. Allow to steep about 5 minutes before serving or chill. Garnish with paprika.