Soup Jo Recipe; Tasty Persian Barley Soup

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Soup e jo is one of the most famous Iranian soups, which is also considered served in restaurants. Contrary to what most people think, the presence of various nutrients and vitamins in Persian barley soup has turned this Persian soup jo into a complete meal.

This soup is mainly served at gatherings and parties. To learn how to make Iranian barley soup, stay with Cooking County.

How to Persian Barley Soup?

Ingredients

1 cup peeled barley
½ chicken breast
1 medium carrot
1 large lemon
2 medium onions
2 tablespoons tomato paste
Parsley for decoration
Salt and black pepper as needed
Turmeric and oil as needed

Directions

Step One

Soak the barley for a few hours (at least two hours) so that it will cook more quickly. We recommend that whenever you want to make soup Jo, soak the barley immediately, so you don’t waste time cooking the soup.

Step Two

After the barley is well soaked, pour them into a pot with 5 to 6 glasses of water and let them cook on low heat. Of course, while cooking barley, you must pay attention to the pot and stir them once in a while so that it does not stick to the bottom.

Step Three

The barley takes about an hour to cook on low heat until it becomes soft. While cooking barley, you can prepare other ingredients. Now, put the chicken together with one of the onions and a little turmeric spice, and water in a small pot to cook.

Step Four

Cut the onion into small pieces and fry it in a pan with a bit of oil until it becomes soft. Note that you should use a little oil at this stage because too much oil will make your soup greasy.

Step Five

After the onion is soft, chop the carrot into small pieces and add it to the onion. Fry the carrot a little, then add turmeric and black pepper to the ingredients. Fry them for another minute until they are mixed with the spices, then remove them from the heat and set them aside.

Step Six

After the chicken breast is thoroughly cooked, chop it into small pieces and add it to the pan with onions and carrots. Put the pan on the heat and fry until the ingredients are combined and the chicken pieces are fried. Then, add the tomato paste and fry well until it is completely fried. Frying the tomato paste makes the taste and color of the soup perfect at the end of cooking.

Step Seven

After the barley cooks for about an hour on low heat, add the ingredients (onion, carrot, and chicken mixture) to the barley and let the soup cook on very low heat for another one to one and a half hours.

Step Eight

The important thing about red barley soup is that the more it cooks on low heat, the tastier it will be. Test the salt and pepper in the last 15 minutes of cooking the soup; you can add the lemon juice at this stage or serve it on the side after the soup is ready.

Step Nine

In the last 5 minutes of cooking, chop the parsley and pour it over the soup.

Note: Do not put the lid on the pot after adding the parsley because the appearance will not be good at the end. You can also put parsley on it.

How to Serve Soup Jo?

Pour Soup Jo into a bowl; if you want it to be sour, serve it with lemon juice.

Do not forget to make this Iranian barley soup recipe and share it with us. Please do not hesitate to ask if you also have any questions about the Persian barley soup recipe.

How to Store Chicken Barley Soup?

Let the leftovers cool fully before storing them in the refrigerator for up to three days or in the freezer for up to three months, sealed containers.

Thaw frozen soup in the fridge overnight before reheating. The frozen soup may be heated in a microwave or added to a pot over low heat and stirred until it gets hot.

FAQs About Persian Barley Soup

Can I make Soup Jo with oats?

Yes, you can add both barley and oat to your soup.

How much time does Persian barley soup need to get ready?

It takes about 3 to 4 hours to get ready.

What are the main ingredients in Soup Jo?

1 cup peeled barley, ½ chicken breast, 1 medium carrot, 1 large lemon, 2 medium onions, 2 tablespoons, tomato paste, parsley for decoration, salt and black pepper as needed, and turmeric and oil as needed.