Name: Svan Lepek — Garlic and Barley-Flour Soup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Georgian
Ingredients: 20 g barley flour, about 2 level tablespoons; 240 ml cold water, for the slurry; 1 L water, brought to a boil; 20 g peeled garlic, about 5–6 cloves, finely crushed; 0.5 g crushed dried red pepper; 3 g fine salt

A whisked barley-flour slurry is poured into a soup pot over the fire.

Yieldabout 1.25 L, five servings

Serving basis250 ml

DifficultyEasy; keep the whisk moving while the flour cooks

Preparation10 minutes

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The dish

About Svan Lepek — Garlic and Barley-Flour Soup

ლეპეკი · about 1.25 L · Easy · 22 minutes

Svan Lepek is a barley soup from Svaneti. It is thick yet drinkable, made with ground barley and water, and seasoned with Svanetian salt and plenty of garlic. It is served hot in small cups, traditionally without bread. This home version uses barley flour loosened in cold water and whisked into boiling water with garlic, red pepper and salt.

This measured home version follows that flour-and-water method and keeps the seasoning direct. The flour makes the soup gently thick and opaque, while crushed garlic gives it a pronounced savory aroma and a small amount of red pepper adds warmth. The gram measures and the measured garlic amount make the pot easier to repeat; local accounts differ in their household measures.

The soup cooks quickly once its water boils, but the flour needs steady whisking so it stays smooth and does not catch on the bottom of the pan. Serve it as soon as it is hot and thick, in small bowls or cups. It is filling on its own and is traditionally eaten without bread.

Cook the dish

Ingredients

Svan Lepek — Garlic and Barley-Flour Soup

About 1.25 L / 5 servings

20 gbarley flour, about 2 level tablespoons
240 mlcold water, for the slurry
1 Lwater, brought to a boil
20 gpeeled garlic, about 5–6 cloves, finely crushed
0.5 gcrushed dried red pepper
3 gfine salt

Method

Make the slurry. Put the barley flour in a bowl. Whisk in the cold water a little at a time until smooth, scraping the bottom and sides so no dry pockets remain.
Boil the water. Bring 1 L water to a full boil in a heavy saucepan over high heat.
Whisk in the flour. Whisk the slurry once more, then pour it slowly into the boiling water in a thin stream, whisking continuously.
Cook until thickened. Reduce the heat just enough to maintain a steady gentle boil. Cook uncovered for 10 minutes, whisking often and reaching into the corners of the pan so the barley does not settle or scorch.
Season the soup. Stir in the crushed garlic, red pepper and salt. Simmer for 2 minutes, stirring, until the soup is steaming hot and evenly thick. If it becomes too thick, whisk in a little boiling water.
Serve hot. Ladle into five small cups or bowls and serve straight away. The soup is traditionally served without bread.

Excerpt

This Svan barley soup thickens with barley flour rather than whole grains. Garlic and a little red pepper season its warm, velvety broth, which is traditionally served hot in small cups.

Practical guidance

Whisk the flour into cold water before it meets the hot pan; adding dry flour directly to boiling water can leave stubborn lumps. Once the slurry is added, reduce the heat but do not let the soup sit untouched. It should fall from a spoon in a thick, smooth stream rather than hold a firm mound.

Freshly crushed garlic gives a sharper aroma than cooked cloves. The short final simmer softens its raw edge while keeping the soup clearly garlicky. For a more aromatic local seasoning, replace 2 g of the fine salt with 2 g Svanetian salt and taste before adding anything more, since salt blends vary.

Barley flour naturally contains gluten. Keep it away from gluten-free flour and food-preparation equipment if cooking for someone with coeliac disease or a barley allergy. If storing leftovers, cool them in shallow containers and refrigerate within 2 hours at or below 4 °C / 40 °F. Use within 3–4 days; reheat only the portion needed until it reaches 74 °C / 165 °F, stirring for even heating.

Nutrition per serving

Nutrition per serving (approximate)

Serving size: 250 ml
Energy: 21 kcal
Carbohydrates: 4.4 g
Protein: 0.6 g
Fat: 0.1 g
Fibre: 0.6 g
Sodium: 240 mg

Allergens and food safety

Contains barley, a gluten-containing grain. Check flour packaging for cross-contact statements and use thoroughly cleaned equipment if serving someone who must avoid gluten. Serve the soup hot. Refrigerate leftovers in shallow containers within 2 hours, hold at or below 4 °C / 40 °F and use within 3–4 days. Reheat to 74 °C / 165 °F, stirring so the temperature is even.

To serve

Pour into small warm cups and serve promptly; no bread is needed alongside.
Stir once before ladling each portion so the garlic and pepper stay evenly distributed.