Erzurum Ayran Vaccine Soup Description and Distinctive Features of the Dish: Erzurum Ayran Aşı Soup is a soup made with meatballs, pearl barley, coriander (Coriandrum Sativum), and yogurt. Coriander can be used in fresh or pickled form. The meatballs for the soup are prepared with lean minced meat, salt, and black pepper, shaped into 1 cm-sized balls, and fried before being added to the soup.The history of Erzurum Ayran Aşı Soup dates back to ancient times and holds significant importance in the culinary culture of Erzurum. Due to this, all stages of the production of Erzurum Ayran Aşı Soup take place within its geographical boundaries. Production Method: Ingredients (Approximately for 10-15 people): - 1000 g yogurt - 500 g pearl barley - 20 g special-purpose wheat flour - 20 g fresh or pickled coriander - 30 g butter - 250 g lean minced meat - 5 g black pepper - 4 liters water - 1 medium-sized onion - 36 g salt Pearl barley is boiled with 2 liters of water for approximately 30 minutes.Yogurt and flour are thoroughly mixed, and after adding 2 liters of warm water to the boiled pearl barley, the mixture is cooked until it boils, stirring continuously.In a bowl, lean minced meat, salt, and black pepper are mixed, and small balls with a diameter of 1 cm are prepared by rolling them in the palm of the hand and then fried. Finely chopped onions are sautéed in butter until they become pink in a pan, approximately for 5 minutes. The sautéed onions are then added to the cooking pot along with the fried meatballs. After adding the coriander, the soup is cooked for an additional 10 minutes.The soup is ready to be served hot just before removing it from the heat.