SOUP JO - Iranian Barley Soup
Directions
- 1Grind one large onion.
- 2Grind two medium carrots.
- 3Peel and grind the potato.
- 4Add a couple of spoons of olive oil to a pot.
- 5Add 30 grams of butter to the pot.
- 6Add the ground onion, carrots, and potato to the pot.
- 7Stir and cook for at least 10 minutes.
- 8Add 1 teaspoon of turmeric and 1/3 teaspoon of garlic powder to the pot.
- 9Add 1/2 teaspoon of black pepper, 1/4 teaspoon of red pepper, and 1 teaspoon of salt (or to taste) to the pot.
- 10Add 2 tablespoons of tomato paste.
- 11Add chicken broth.
- 12Once it starts boiling, let it cook for 15 minutes.
- 13Shred the three cooked tender chicken breasts.
- 14Add the shredded chicken to the soup.
- 15Add one cup of old-fashioned barley roll to the soup.
- 16Add about 1 liter of boiling water to adjust the soup's liquidity.
- 17Cut one lime or use lemon juice.
- 18Cut the greens of green onion.
- 19Add the cut green onion to the soup.
- 20Let it cook for another 10 minutes.
- 21Adjust the salt by adding another 1/2 teaspoon if needed.
- 22Chop some parsley for garnishment.
- 23Serve the soup.
- 24Garnish with chopped parsley and lime.
Ingredients
- 1 large Onion
- 2 medium Carrots
- 1 Potatoes
- 2 spoon Olive oil
- 30 grams Butter
- 1 teaspoon Turmeric
- 0.33 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper
- 1.5 teaspoon Salt
- 2 tablespoon Tomato paste
- 1 Chicken broth
- 3 Tender chicken breasts
- 1 cup Barley (old-fashioned barley roll)
- 1 liter Boiling water
- 1 Lime or lemon juice
- 1 bunch Green onion
- 1 bunch Parsley
Equipment
GraterPeelerPotSpoonKnifeCutting boardSmall plateFork
Tips
- Adjust salt to your taste.
- You can use any part of the chicken you like.
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