Turkish Yogurt Soup with Barley and Mint

Recipe By:
Aliye Aydin

Aliye Aydin was raised in California by my American motherand Turkish father. She excels at teaching home cooks to use mediterraneanflavors and spices to make tasty, healthy food. Learn more at https://agoodcarrot.com.

Prep Time
Cook Time


1 medium onion

2 Tablespoons unsalted butter or extra virgin olive oil

1 Tablespoon dried mint (optional)

5 cups chicken broth

1 cup barley

1/2 teaspoon fine sea salt (amount will vary, depending on sodium content of broth)

2 cups European style yogurt

3 sprigs fresh mint for garnish


Finely dice onion. Heat butter or oil in a medium-sized soup pot over medium heat. Add diced onion and sweat, stirring occasionally, until soft and translucent, 5-7 minutes. Do not brown during this time. If onion starts to brown, turn down heat. Add dried mint and cook for 1 minute.

Add broth and bring to a boil, then add barley and salt. Cover and cook for 45 minutes, until barley is cooked through. Turn off heat.

Put yogurt in a 4 cup liquid measuring cup or bowl. Add some warm broth from the soup into the yogurt to temper it. Stir until evenly mixed, and add the yogurt mixture slowly back to the soup. Ladle into bowls and serve with fresh mint leaves.