Skâbâ Putra

Description
Latvian sour cream soup. This soup is eaten cold, with herring, or bread and butter, in hot weather.
 * Serves 4

Ingredients

 * 4 cups water
 * ⅓ cup barley
 * 2 cups buttermilk
 * 4 cups milk
 * ¼ cup soured milk
 * ½ cup sour cream

Directions

 * 1) Wash barley.
 * 2) Place in saucepan, add water, and cook until tender.
 * 3) Let it cool until it has reached a temperature of about 85°F (30°C).
 * 4) Meanwhile let all remaining ingredients (except sour cream) come to room temperature.
 * 5) 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).
 * 6) Then chill for 6 – 12 hours.
 * 7) Before serving, add the sour cream.