Spas (Yoghurt and Barley Soup with Herbs) is a traditional Armenian recipe for a classic soup of barley with onions cooked in a yoghurt stock thickened with eggs and four and flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Yoghurt and Barley Soup with Herbs (Spas).
Add 1l of water to a large pan and bring to a boil. Add the barley, reduce to a brisk simmer and cook, uncovered, for about 45 minutes, stirring occasionally. By the end of this time the barley should be tender but still intact. Drain through a fine-meshed sieve and set aside.
In a large mixing bowl combine 1l cold water with the yoghurt and stir until completely blended. Break the eggs into a 4l saucepan and whisk together then add the flour a tablespoon at a time, whisking after each addition to mix thoroughly into the eggs. Slowly add the yoghurt mixture, whisking constantly then place the pan over high heat. Bring the mixture nearly to a boil, whisking constantly, then reduce to a low simmer and cook for 3 minutes, or until the mixture has thickened slightly.
Stir-in the cooked barley, onions and butter along with the salt and allow to simmer for 1 minute longer. Pour the soup into a warmed tureen and sprinkle with the chopped herbs. Serve immediately.
The soup can also be allowed to cool, chilled in the refrigerator for at least 2 hours before being sprinkled with herbs and served cold.
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