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.
Ingredients
- 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
- 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.
- 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.
- Add the cooked wheat berries to the yogurt mixture and stir until well combined.
- Cover and refrigerate for at least 10 minutes to allow the flavors to blend.
- Serve chilled and garnish with additional mint leaves if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 28g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.