Saute in heavy pot until golden:
oil, as needed
2 lg. onions, chopped

Add and stir until lightly toasted:
1 cup barley

When onion is well browned, add:
5 cups seasoned stock

Have ready:
2 cups buttermilk or plain yogurt
1 tsp. dill
butter
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Cook until barley is well done--about
45 minutes-1 hour (or 25 min. in a
pressure cooker). Remove from heat,
let cool a bit, and add the buttermilk
slowly aand more stock if too thick.
Sprinkle in dill to taste and butter.