Description Edit

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

  • Serves 4

Ingredients Edit

Directions Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.