Ingredients

1/2 C. barley
1 quart water
salt
1/4 C. finely diced red onion
3 C. buttermilk
1/2 tsp. turmeric
1/4 C. finely chopped parsley
2 Tbsp. finely chopped dill or
1/2 tsp. dried dill
1 Tbsp. finely chopped cilantro
1 Tbsp. snipped chives
freshly ground pepper
1 dash paprika or herb blossoms, for garnish

Cooking Instructions

Rinse the barley and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)