About this recipe:I've seen a lot of recipes for this soup; however, my mum-in-law adds tomato puree for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling and delicious, and you could make it vegetarian by using vegetable stock.
2L chicken or vegetable stock
2 tablespoons vegetable oil
1 medium onion, diced
200g uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
4 tablespoons tomato puree
salt and freshly ground black pepper to taste
2 to 3 carrots, diced
125ml soured cream
good handful chopped fresh parsley
8 lime wedges
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
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 puree, salt and pepper. Bring the mixture to the 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 soured cream in a small bowl. Slowly pour 125ml of hot soup mixture into soured cream, whisking constantly. Gradually add the soured cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Wow, this recipe is simple to make, absolutely delicious and there are no end of variations. The whole family enjoyed it and each time I serve it with a slight variation. Just what you need to come home to on a cold winter night. - 16 Sep 2010