Barley soup (Ashe jo)
This will serve 6 as main course or 8-10 as starter
- 200 grams stewing beef (optional)
- 2 large onion sliced
- 3/4 cup dried beans (lentils, red kidney beans and chick pea)
- Tip: If you chose to use chick pea, soak it overnight
- 1 cup barley
- 300 grams chopped fresh herbs (Parsley, cilantro, green onion and dill)
- 200 grams chopped spinach
- 1/4 cup rice
- 1/4 cup kashk or sour cream
For the topping
- Kashk or sour cream
- Fried dried mint
- Saffron water
If you’re using beef, brown the meat and the onions in 2 tbsp of oil for about 10-15 minutes, the more color you get on the meat, the better your soup will taste.
If you are not using the meat, saute the onion and add 1 tsp turmeric, 2 tsp salt and 1 tsp black pepper and saute for 1 minute.
Add the beans and saute for 2 minutes.
Add 4 cups of water, cover, bring to a boil and simmer for about 40 minuets.
Add the barley cook for 50 minutes, covered.
Add the herbs, rice and 2 more cups of boiling water, bring the soup back to the boil, cover and simmer for another 30 minutes.
Add the kashk or sour cream stir for 5 minutes.Add boiling water if the soup is too thick, adjust the seasoning with salt and pepper.
To serve, heat 2 tbsp oil in a nonstick pan, when hot remove from heat and add 1 tbsp dried mint.
Pour the soup in a serving bowl and decorate with sour cream, dried mint mixture and saffron water.
Tip: You can use your pressure cooker to cook the beans, but I wouldn’t recommend it for the barley.