Tahnabour is a traditional soup served in most regions of Armenia. It is a light soup said to aid digestion and often fed to those ill with a sick stomach.
This is one of my favorite comforts. "Tan abour" literally translates to "yogurt soup"
My sister's mother in law-Zena- made the best Tahn Abour. I t was delicious hot or cold!!
1cup barley
5-6 cups water
1 medium yellow onion, chopped
½ cube butter
1-quart (or more to taste) plain yogurt
1 beaten egg
½ to 1 cup chopped mint, cilantro or dill-depending on taste
Rinse barley until clean. Put barley and the water in a large soup pot and bring to a boil. Continue to boil, until the barley is fully cooked.In the meantime, sauté the onion in the butter until a golden brown.After the barley has cooked, whip the yogurt (by spoon) and slowly pour into boiling water/barley mix, making sure the water is continuously boiling. (Adding it quickly can curdle the yogurt causing it to separate). When the yogurt is mixed in, add the sautéed onion. Simmer for a few minutes, and then add the herbs. Turn off heat. Add salt to taste.
This soup is delicious warm and just as delicious (I like it better!) served cold.
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