Can I make this soup ahead of time?
Yes, you can prepare the soup base (lamb and wheat berries) ahead of time. Add the tempered yogurt and fresh mint just before serving.
LUNCH
Hearty Armenian Lamb and Wheat Berry Soup with Yogurt and Mint
This traditional Armenian soup offers a delightful blend of tender lamb, nutritious wheat berries, and a creamy, tangy yogurt base, all uplifted by the refreshing zest of fresh mint. It's a deeply satisfying and flavorful dish, ideal for a comforting meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides for 5-7 minutes. Remove the lamb and set aside.
02
Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Return the browned lamb to the pot.
03
Stir in the rinsed wheat berries, chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil.
04
Reduce the heat to low, cover the pot, and simmer for 75-80 minutes, or until the lamb is very tender and the wheat berries are cooked through.
05
In a separate bowl, whisk the plain whole milk yogurt until smooth. Gradually temper the yogurt by stirring in about 1 cup of the hot soup broth, a little at a time, to prevent curdling.
06
Pour the tempered yogurt mixture back into the pot with the soup. Stir gently to combine. Heat the soup over low heat for 5 minutes, ensuring it does not boil after the yogurt is added.
07
Stir in the chopped fresh mint just before serving. Serve hot.
About This Recipe
This traditional Armenian soup offers a delightful blend of tender lamb, nutritious wheat berries, and a creamy, tangy yogurt base, all uplifted by the refreshing zest of fresh mint. It's a deeply satisfying and flavorful dish, ideal for a comforting meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra richness, you can swirl in a small amount of melted butter or a drizzle of olive oil just before serving. Adjust the consistency of the soup by adding more broth if it becomes too thick.
Easy Substitutions
Beef stew meat can be used instead of lamb. For a vegetarian version, omit the lamb and use vegetable broth, adding chickpeas or lentils for protein. Farro or barley can substitute wheat berries.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, and do not boil to prevent the yogurt from separating.
Serving Suggestions
Serve this hearty soup with a side of warm pita bread or crusty sourdough. A sprinkle of Aleppo pepper or sumac can add an extra layer of flavor. A simple green salad with a lemon vinaigrette would complement the richness of the soup.
Common Mistakes
Over-boiling the soup after adding the yogurt will cause it to curdle; keep the heat low. Not tempering the yogurt properly will also lead to curdling. Not cooking the lamb and wheat berries long enough will result in a tough texture. Forgetting to rinse the wheat berries can lead to a cloudy soup. Over-salting; taste and adjust seasoning at the end.
Frequently Asked Questions
What kind of lamb should I use?
Boneless lamb shoulder or leg of lamb, cut into 1-inch cubes, works best for its tenderness and flavor when slow-cooked.
Can I freeze this soup?
It's best to freeze the soup before adding the yogurt. If you freeze the soup with yogurt, the texture may become grainy upon reheating. Freeze the lamb and wheat berry base, then add fresh tempered yogurt and mint when ready to serve.
MORE TO KNOW
Tempering the yogurt is a crucial step in this recipe to prevent it from curdling when added to the hot soup. By slowly incorporating hot liquid into the yogurt, you gradually raise its temperature, allowing it to blend smoothly into the soup without separating. Always ensure the soup is simmering gently, not boiling, when adding the tempered yogurt and after it's incorporated.
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