Recipe by Annacia
I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.
Top Review by duonyte
This is a good, basic soup - one that you can dress up with other things, as you desire. I had to use other veggies, as I did not have quite enough carrot. I also added a bay leaf and some peppercorns, as I think they enhance these types of soups. I used a bit more tomato paste. The sour cream adds such a wonderful taste to the soup. Interestingly, I did not really taste the lime the day I made this, but it seemed more evident the next day, when I had the leftovers for lunch. I can see adding a little meat to this to make it more of a main-dish soup - you would not need a lot, with the barley providing so much nutrition.
- 2 quarts de-fatted chicken stock
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 cup uncooked pearl barley
- 1 teaspoon turmeric
- 1 lime, juiced
- 1⁄4 cup tomato paste
- salt, to taste
- ground black pepper, to taste
- 1 cup diced carrot
- 1⁄2 cup sour cream
- 1⁄2 cup chopped fresh parsley
- 8 lime wedges
Directions See How It's Made
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley.
- Serve with fresh lime wedges.