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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat the chicken stock in a pot to a gentle simmer. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	quarts		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		diced	44.0	10.274000000000001	1.21	0.11
pearl barley	1	cup	uncooked	193.11	44.3054	3.5482	0.6908
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
salt				-	-	-	-
black pepper			ground	-	-	-	-
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
lime wedge	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.