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Beef Barley Persian Soup

Beef Barley Persian Soup – Hearty, Aromatic & Deeply Comforting
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A delicious and nutritious Persian soup made with beef, barley, and a variety of herbs and spices

Ingredients

Scale
  • 1 lb 2 oz beef stew meat, cut into 3/4 inch cubes
  • 1/2 cup pearl barley, rinsed
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup dried white beans or cannellini beans, soaked overnight and drained
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh chives, chopped
  • 2 tablespoons dried mint for garnish and fried onions
  • 7 oz sour cream or Persian kashk
  • 2 tablespoons olive oil
  • 1 tablespoon butter for fried onions
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt, plus more to taste
  • 8 1/2 cups beef or vegetable stock

Instructions

  1. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
  2. Add remaining olive oil to the pot. Sauté chopped onions until golden, about 6 minutes. Stir in garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
  3. Add carrots and celery to the pot, cook for another 3 minutes.
  4. Return beef to the pot. Add barley, lentils, soaked beans, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
  5. Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning as needed.
  6. In a small skillet, melt butter over medium-low heat. Add a thinly sliced onion and cook until deeply golden and crisp, about 10 minutes. Stir in dried mint and cook for 1 more minute. Remove from heat.
  7. Ladle the soup into bowls. Swirl 1 to 2 tablespoons of sour cream into each serving and top with mint-fried onions. Serve hot with crusty bread or Persian flatbread.

Notes

  • For best flavor, allow the soup to simmer longer if you have time.
  • Can be made ahead and frozen for later use.
  • Customize the herbs based on personal preference or what’s available.

Nutrition

Find it online: https://www.spiritsdrink.com/beef-barley-persian-soup-recipe/