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Soup-e Djo Parak – Barley Flakes Soup سوپ جو پرک

Soup-e Djo Parak – Barley Flakes Soup سوپ جو پرک

Anti-Cold Soup for cold Fall and Winter Days.

Course anti-cold soup, clean eating, easy recipe, fall recipes, soup
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Soup-e Djo Parak – Barley Flakes Soup سوپ جو پرک
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 people
Author Labsalliebe

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

  1. Rinse the barley flakes under clear water and soak overnight.

PREPARATION OF THE CHICKEN STOCK

  1. Boil the chicken breast with onion, salt, turmeric, and 1 liter of water until cooked.

  2. Pull the chicken breast apart with a fork and save the chicken stock for later.

PREPARATION BARLEY FLAKE SOUP

  1. Fry the onion, add the pressed garlic cloves, and fry for a minute.

  2. Now add turmeric, grated carrot, tomato purée and stir.

  3. Add a little of the chicken stock.

  4. Add pepper and barley flakes and fry for 4 – 5 minutes.

  5. Pour in all the chicken stock and simmer for 1/2 hour, stirring from time to time and adding a little water if necessary.

  6. After 1/2 hour, add the pulled chicken breast and simmer for a further 15 minutes.

  7. Add salt and pepper to taste.

  8. Season with the parsley and freshly squeezed lime to finish.