Barley and grains soups

Whole and cracked grains such as barley, bulgur, freekeh and wheat make soups thick, chewy and filling. They are traditional in Anatolia, the Middle East, North Africa and Northern Europe. This group also includes tarhana, a dried mix of fermented grain and yogurt used as a soup base in Turkey.

SoupWiki lists 25 soups with barley and grains. Typical total cooking time is about 90 minutes, ranging from 15 to 260 minutes, and a serving is roughly 200–560 kcal (estimates). The quickest is Stracciatella Soup (~15 min) and the lightest is Tarhana Soup (~200 kcal). 9 are vegetarian, 3 of them vegan. 2 can be served cold. They come from 15 countries, most often Turkey, Iraq, Algeria.