Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cps. water
- 1/3 cp. barley
- 2 cps. buttermilk
- 4 cps. milk
- 1/4 cp. soured milk
- 1/2 cp. sour cream
Directions
Wash barley. Place in saucepan, add water, and cook until tender. Let it cool until it has reached a temperature of about 85 degrees F (30 degrees C). Meanwhile let all remaining ingredients (except sour cream) come to room temperature.
To the lukewarm cooked barley and water, add the buttermilk, (sweet) milk, sour milk, and leave it all to ferment in a warm place (about 6 - 12 hours). Then chill for 6 - 12 hours. Before serving, add the sour cream. Serves 4.
This soup is eaten cold, with herring, or bread and butter, in hot weather.
Category:Latvian Recipes
Category:Latvian Soups