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Turkish Barley and Buttermilk (Or Yogurt) Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.8241
Energy (kCal)1905.1357
Carbohydrates (g)276.839
Total fats (g)68.535
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a heavy pot and saute onions until translucent. | 2. Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling. | 3. When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker). | 4. Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    onion 2 chopped 120.0 28.02 3.3 0.3
    barley 1 cup uncooked 704.0 155.44 19.82 2.32
    stock 5 cups well-seasoned 856.8 93.366 31.625999999999998 40.446
    buttermilk 2 cups - - - -
    dill weed 1 teaspoon 0.0797 0.013000000000000001 0.0064 0.0021
    margarine 1 pat - - - -

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



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