Fall is not all about the golden side, as it is currently gray, windy, and wet. So, how about a warm soup that warms both body and soul? Today’s recipe – Soup-e Djo Parak – Persian barley flake soup سوپ جو پرک – makes you feel cozy. The soup is rich, thanks to barley flakes, chicken breasts, and a carrot. Spices such as turmeric and tomato paste add a delicious aroma and a beautiful color. The barley soup is sprinkled with chopped parsley and served with freshly squeezed lime juice. A healthy soup that also helps cure a cold.
Watch Preparation Video on Instagram
ANTI-COLD SOUP
Fall is also the season for colds, and a bowl of hot soup helps with runny noses, sore throats, and coughs. My soup helps to get over the cold quickly, as it is full of immune boosters such as freshly cooked chicken stock, turmeric, onions, and garlic. If you have a scratchy throat, the soup keeps the mucous membranes moist, and the symptoms are gone as quickly as they came. My barley flake soup strengthens your immune system, boosts your strength, and helps you to recover faster. There is another Soup-e Djo recipe on my blog but with pearl barley instead. Find more soups here. Please note that the barley flakes must be soaked in water overnight.
LECKERES FÜR JEDEN TAG
In November, the theme of Leckeres für jeden Tag is “Soups, stews & co – Warming Recipes for Winter.” We have a few warming recipes for you take a peek for yourself.
Sonja von fluffig & hart mit klassischem Chili con Carne
Gabi von Langsamkochtbesser mit Geflügel-Reis-Suppe aus dem Slowcooker
Kathrina von Küchentraum & Purzelbaum mit Cremige Kartoffelsuppe
Britta von Brittas Kochbuch mit Cassoulet – Französischer Bohneneintopf
Carina von Coffee2Stay mit Wärmendes Süßkartoffel-Linsen-Curry
Sylvia von Brotwein mit Möhreneintopf nach Omas Rezept
Silke von Blackforestkitchen mit Kürbis-Orangen-Suppe
Simone von zimtkringel mit Rosenkohl mit Süßkartoffeln und Leberkäs
WHAT ARE BARLEY FLAKES?
Barley is an ancient grain that tastes nutty and is one of the oldest plants cultivated 10,000 years ago in Egypt, the Middle East, the Balkans, and the eastern Mediterranean. It is also known as pearl barley and naked barley and is available in different versions. The best known, however, is rolled or pearl barley. Barley flakes are made from soaked, cooked, and pressed barley grains. Compared to other flakes, barley flakes are larger and retain their shape. Today, barley is pretty much forgotten as a grain. Most people are more familiar with barley as beer, whiskey, or malt coffee, which are brewed from spring barley. Winter barley, on the other hand, is used to feed animals.
WHAT ARE BARLEY FLAKES USED FOR?
If you want to use barley flakes in the kitchen, always soak them overnight. You can use them, for example, as barley porridge or overnight barley flakes for breakfast instead of oatmeal. They even taste best in pancakes. You can also use Barley flakes to bake bread, but add only 25-40% of them to the dough. The rest should be either wheat or spelled flour, which makes barley bread or rolls taste delicious. In desserts, for example, they taste great as crumble in an apple crumble or in energy balls.
BARLEY HEALTH BENEFITS
In Teb-e Sonati – a traditional Persian medicine, barley has cold and dry properties. It is helpful for all diseases associated with heat, such as colds, with or without fever. Barley is low in gluten in comparison to wheat but not gluten-free. Soak Barley flakes overnight to make them more digestible. It is rich in vitamins and minerals such as phosphorus, which is good for the bones. It also contains manganese, which supports our energy levels. Barley mainly affects the brain and nervous system, as well as the metabolism and muscles.
The high content of fibers, especially beta-glucans, which are very beneficial for a healthy gut, should be mentioned. In the gut, the dietary fiber absorbs up to 40 times its weight of water and swells up significantly. They absorb bile acid and reduce cholesterol levels. In addition, it has mucus-forming properties that provide a protective layer in the digestive tract and have a positive effect on the microbiome. Researchers at the University of Tehran have shown that beta-glucan protects healthy liver cells from radiation damage during radiotherapy. Barley can also lower blood sugar levels, as it does not convert to glucose in the body.
INGREDIENTS FOR CHICKEN STOCK
1 whole chicken breast
1 onion with skin
1 tsp salt
1 tsp turmeric*
INGREDIENTS BARLEY FLAKE SOUP
170 g barley flakes*
1 onion
2 garlic cloves
1 tsp turmeric*
1 carrot
1 tbsp tomato puree*
INGREDIENTS TOPPING
1/2 bunch flat-leaf parsley, chopped
salt, pepper
lime
PREPARATION BARLEY FLAKE SOUP
Rinse the barley flakes under clear water and soak overnight.
PREPARATION OF THE CHICKEN STOCK
Boil the chicken breast with onion, salt, turmeric, and 1 liter of water until cooked. Pull the chicken breast apart with a fork and save the chicken stock for later.
PREPARATION BARLEY FLAKE SOUP
Fry the onion, add the pressed garlic cloves, and fry for a minute. Now add turmeric, grated carrot, tomato purée and stir. Add a little of the chicken stock. Add pepper and barley flakes and fry for 4 – 5 minutes.
Pour in all the chicken stock and simmer for 1/2 hour, stirring from time to time and adding a little water if necessary. After 1/2 hour, add the pulled chicken breast and simmer for a further 15 minutes. Add salt and pepper to taste.
Season with the parsley and freshly squeezed lime to finish.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Soup-e Djo Parak – Barley Flakes Soup سوپ جو پرک
Anti-Cold Soup for cold Fall and Winter Days.
Ingredients
INGREDIENTS FOR CHICKEN STOCK
- 1 whole chicken breast
- 1 onion with skin
- 1 tsp salt
- 1 tsp turmeric
INGREDIENTS BARLEY FLAKE SOUP
- 170 g barley flakes
- 1 onion diced
- 2 garlic cloves pressed
- 1 tsp turmeric
- 1 carrot grated
- 1 tbsp tomato puree
INGREDIENTS TOPPING
- 1/2 bunch flat-leaf parsley chopped
- salt, pepper
- lime
Instructions
PREPARATION BARLEY FLAKE SOUP
-
Rinse the barley flakes under clear water and soak overnight.
PREPARATION OF THE CHICKEN STOCK
-
Boil the chicken breast with onion, salt, turmeric, and 1 liter of water until cooked.
-
Pull the chicken breast apart with a fork and save the chicken stock for later.
PREPARATION BARLEY FLAKE SOUP
-
Fry the onion, add the pressed garlic cloves, and fry for a minute.
-
Now add turmeric, grated carrot, tomato purée and stir.
-
Add a little of the chicken stock.
-
Add pepper and barley flakes and fry for 4 – 5 minutes.
-
Pour in all the chicken stock and simmer for 1/2 hour, stirring from time to time and adding a little water if necessary.
-
After 1/2 hour, add the pulled chicken breast and simmer for a further 15 minutes.
-
Add salt and pepper to taste.
-
Season with the parsley and freshly squeezed lime to finish.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
This website is created by me at my leisure, under the proper use of coffee 🙂. If you like my posts, make me happy by donating one or a few cups of coffee!
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
