Yogurt Or Buttermilk Soup With Wheat Berries Recipes

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CUCUMBER, YOGURT & WHEAT BERRY SOUP



Cucumber, Yogurt & Wheat Berry Soup image

The light, creamy texture of this Cucumber, Yogurt & Wheat Berry Soup combined with its chewy wheat berries is irresistible. And that little bite of lemon and mint? Delicious.

Provided by Cook for Your Life Staff

Categories     Soups

Number Of Ingredients 1

½ cup wheat berries, preferably soaked overnight 1½ cups chopped, peeled and seeded cucumber 1 bunch spinach leaves, washed Salt, to taste 1 to 2 cloves of garlic, peeled 1 teaspoon cumin seeds, toasted 3 cups Greek yogurt ½ a lemon, juiced Fresh mint, chopped

Steps:

  • Boil the wheat berries until tender and chewy, about 30 minutes if presoaked, or 50 minutes if not. Drain and set aside to cool.
  • Put the chopped cucumber into a strainer and sprinkle with salt. Let sit for 20 minutes to drain excess water.
  • Drop the spinach into a pot of boiling water, cook for 1 minute until bright green and wilted. Run under cold water and squeeze out excess water. Chop and set aside.
  • Chop the garlic with a generous pinch of salt, until it becomes a paste. Add the toasted cumin seeds and continue to chop. Transfer to a bowl and stir in the yogurt and 1 cup of water, until smooth. Stir in the wheat berries, cucumber, lemon juice, and mint.
  • Let chill for at least 2 hours and stir in the spinach right before eating.

Nutrition Facts : Calories 1154

YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS



Yogurt or Buttermilk Soup With Spinach and Grains image

This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 pound (1 generous bunch) spinach, stemmed and washed in 2 changes of water, or 6 ounces baby spinach, rinsed
1 1/2 cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
5 cups plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
1 cup finely diced celery
1 to 2 garlic cloves (to taste), finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice (more to taste)
1 cup cooked barley, spelt, kamut or farro
2/3 cup diced radishes
Freshly ground pepper to taste (optional)
1/2 teaspoon sumac (more to taste)
2 tablespoons chopped cilantro
1 ripe Hass avocado, cut in small dice

Steps:

  • Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
  • Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
  • Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

YOGURT OR BUTTERMILK SOUP WITH WHEAT BERRIES



Yogurt or Buttermilk Soup With Wheat Berries image

This is the kind of meal I could eat every day for lunch and never tire of. Cold summer soups welcome the addition of chewy whole grains. On a hot day in early summer, a soup like this one is both refreshing and substantial.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

1 1/2 cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
1 cup finely diced celery
1 garlic clove, finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped chives (optional)
1 cup cooked spelt, kamut or farro
1 cup cherry tomatoes, quartered
Freshly ground pepper to taste (optional)
1/2 teaspoon sumac
2 tablespoons chopped cilantro or mint, plus additional leaves for garnish
Dukkah for sprinkling (optional)

Steps:

  • Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
  • Combine all of the ingredients. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with cilantro or mint leaves.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 13 grams

ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)



Abdoogh Khiar (Chilled Buttermilk Cucumber Soup) image

This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal.

Provided by Naz Deravian

Categories     soups and stews, appetizer, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 13

1 teaspoon dried edible Damask rose petals (optional; see Tip)
2 cups buttermilk, plus more if desired
1/2 cup plain yogurt
Kosher salt (Diamond Crystal)
3 Persian cucumbers (7 ounces), cut into 1/4-inch pieces, plus more for garnish
1/3 cup golden or black raisins, plus more for garnish
1/4 cup walnut halves, coarsely chopped, plus more for garnish
1/4 cup finely chopped fresh dill, plus sprigs for garnish
1/4 cup finely chopped chives or green onion
1 teaspoon dried mint, plus more for garnish
1/2 lavash rectangle or 1 large slice bread of choice (such as sourdough)
4 ice cubes
Fresh mint leaves, for garnish

Steps:

  • If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
  • Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
  • Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

WHEAT BERRY SOUP



Wheat Berry Soup image

Make and share this Wheat Berry Soup recipe from Food.com.

Provided by nemokitty

Categories     Easy

Time 5h30m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 9

1 cup wheat berries
4 cups water or 4 cups chicken stock
1 lb button mushroom, sliced
3 plum tomatoes, diced
1 onion, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cajun spices

Steps:

  • Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
  • Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
  • Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.

WINTER WHEAT SOUP



Winter Wheat Soup image

Provided by Barbara Kafka

Categories     Soup/Stew     Vegetable     Vegetarian     High Fiber     Lunch     Celery     Root Vegetable     Sweet Potato/Yam     Winter     Healthy     Vegan     Cilantro     Simmer     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 13 cups (3.2 liters); 6 main-course servings

Number Of Ingredients 11

1 cup (210 g) wheat berries or spelt
1 large carrot, peeled, halved lengthwise, and cut across into thin slices
2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
1 medium turnip, peeled and cut into thin wedges
2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
3 medium ribs celery, peeled and cut across into thin slices
1/2 cup cup (40 g) celery leaves, coarsely chopped
2 tablespoons coarse salt
1/2 cup (10 g) cilantro leaves
freshly ground black pepper, to taste

Steps:

  • In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
  • Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
  • Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.

CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

  • Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY



Yogurt or Buttermilk Soup With Toasted Barley image

I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course, side dish

Time 2h20m

Yield Serves six

Number Of Ingredients 13

1/3 cup pearl barley
About 2 cups water
Salt to taste
1 cup finely diced cucumber
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 stalk celery, cut in small dice
1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives
2 teaspoons cumin seeds, lightly toasted and ground
Freshly ground pepper to taste (optional)
2 tablespoons slivered fresh mint leaves

Steps:

  • Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
  • While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
  • Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams

BREAKFAST WHEAT BERRIES



Breakfast Wheat Berries image

Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that's the way I prefer to serve this). Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 12

1 cup wheat berries
5 cups water
Salt to taste
1/4 cup honey, agave syrup or brown sugar, or more to taste
1/2 to 1 teaspoon rose water, to taste
1 teaspoon ground anise or fennel seeds
3/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup raisins or other chopped dried fruit of choice
1/3 cup chopped walnuts, almonds, hazelnuts, or a mixture for garnish
2 cups plain low-fat yogurt (optional)
Pomegranate seeds for garnish (optional)

Steps:

  • The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
  • In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
  • Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 591 milligrams, Sugar 17 grams

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