Yogurt or Buttermilk Soup With Wheat Berries

Yogurt or buttermilk soup with wheat berries is a traditional dish in many Middle Eastern and Mediterranean cuisines. It is known for its refreshing taste and nutritious ingredients.

This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Yogurt or Buttermilk Soup With Wheat Berries

Cooking Method: Boiling Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Yogurt or Buttermilk
• 1 cup Wheat Berries
• 1 small Cucumber
• 2 tablespoon Fresh Mint Leaves
• 2 tablespoon Fresh Dill
• 2 clove Garlic Cloves
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cup Water

Instructions

1. Rinse the wheat berries under cold water. In a pot, bring 2 cups of water to a boil and add the wheat berries. Cook for 30 minutes or until tender. Drain and set aside.
2. In a bowl, combine the yogurt or buttermilk, cucumber (peeled and diced), mint leaves (chopped), dill (chopped), garlic cloves (minced), lemon juice, olive oil, salt, and black pepper. Mix well.
3. Add the cooked wheat berries to the yogurt mixture and stir until well combined.
4. Cover and refrigerate for at least 10 minutes to allow the flavors to blend.
5. Serve chilled and garnish with additional mint leaves if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 28g10%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.