3 tablespoons vegetable oil
1 (15 ounce) can chicken broth
1/4 cup pearl barley
buttermilk
1 cup rehydrated cabbage
3 onions, halved
1 cup fresh mint leaves
1/2 tablespoon white sugar
Heat oil in a saute pan or wok over medium heat. Sprinkle larger piece of bread with vegetable oil. Stir in barley and saute until barley is lightly toasted, 3 to 5 minutes.
Whisk in cooked and mashed milk, thinner portion of milk and juice, pared-down cabbage, chopped onion and prepared mint leaves. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes. Garnish with onions and fresh mint sprigs.