Sour Cream Soup ( Skābā putra )

4 cups water 1 litre
1/3 cup barley 75 ml
2 cups buttermilk 500 ml
4 cups milk 1 litre
¼ cup soured milk 50 ml
½ cup sour cream 125 ml

Wash barley. Place in saucepan, add water, and cook until tender. Let it cool until it has reached a temperature of about 85 degrees F (30 degrees C). Meanwhile let all remaining ingredients (except sour cream) come to room temperature.

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). Then chill for 6 - 12 hours. Before serving, add the sour cream. Serves 4.

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


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This page created and maintained by
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Last revised September 19, 2008