Save Indulge in the rich flavors of Persia with this hearty Beef Barley Soup. This aromatic dish combines tender beef with nutritious grains, legumes, and a vibrant medley of fresh herbs, creating a comforting bowl that warms the soul. The addition of tangy sour cream and a finishing touch of fragrant mint-fried onions elevates this traditional soup into a culinary masterpiece that is perfect for any occasion.
Save This soup is a masterclass in slow-simmered perfection. As the beef becomes fork-tender and the barley expands to thicken the broth, the kitchen fills with the savory scents of turmeric and fresh greens. It is a dish that invites you to slow down and savor the complex layers of flavor inspired by Persian culinary traditions.
Ingredients
- 500 g beef stew meat, cut into 2 cm 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 tbsp dried mint (for garnish and fried onions)
- 200 g sour cream (or Persian kashk)
- 2 tbsp olive oil
- 1 tbsp butter (for fried onions)
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt, plus more to taste
- 2 liters beef or vegetable stock
Instructions
- Step 1
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
- Step 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.
- Step 3
- Add carrots and celery to the pot, cook for another 3 minutes.
- Step 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.
- Step 5
- Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning.
- Step 6
- Meanwhile, prepare the mint-fried onions: 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.
- Step 7
- Ladle the soup into bowls. Swirl 1–2 tablespoons of sour cream into each serving and top with mint-fried onions.
- Step 8
- Serve hot with crusty bread or Persian flatbread.
Zusatztipps für die Zubereitung
Using a large soup pot is essential to accommodate the volume of stock and ingredients. A chef's knife and cutting board are needed to finely dice the vegetables and herbs for even distribution. For the best flavor, ensure the beef is well-browned before setting it aside, as this caramelization forms the base of the soup's depth.
Varianten und Anpassungen
For a vegetarian version, omit the beef and use vegetable stock. You can substitute kashk (fermented whey) for sour cream to achieve a more authentic Persian flavor. For extra nutrition and color, consider stirring in some fresh spinach or chopped beet greens during the final 10 minutes of simmering.
Serviervorschläge
Serve this hearty soup steaming hot in deep bowls, ensuring each portion gets a generous swirl of sour cream and a spoonful of the crispy mint-fried onions. Pair it with crusty artisan bread or traditional Persian flatbread to complete the meal and soak up every drop of the aromatic broth.
Save This Beef Barley Soup is more than just a meal; it is a celebration of texture and spice. Whether enjoyed on a cold evening or as a centerpiece for a family gathering, its nourishing qualities and sophisticated flavor profile make it a standout dish that reflects the beauty of Persian-inspired cooking.
Kitchen Guide
- → What makes this soup Persian-style?
The combination of fresh herbs like parsley, cilantro, dill, and chives, along with the traditional garnish of mint-fried onions and kashk (sour cream), reflects authentic Persian culinary techniques. The use of turmeric and the specific herb blend are hallmarks of Persian cooking.
- → Can I make this soup in advance?
Yes, this soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if it has thickened too much.
- → Do I need to soak the beans overnight?
Yes, soaking the white beans or cannellini beans overnight helps them cook evenly and reduces cooking time. If you forget, you can use the quick-soak method: boil beans for 2 minutes, then let stand for 1 hour before draining.
- → Can I freeze this beef barley soup?
This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Note that the barley may soften slightly upon reheating. Add the sour cream and mint-fried onions fresh when serving, not before freezing.
- → What can I use instead of kashk?
Sour cream makes an excellent substitute for kashk and provides similar tanginess and creaminess. Greek yogurt thinned with a little water or lemon juice also works well. For a dairy-free option, try coconut cream or omit entirely.
- → How do I know when the beef is tender enough?
The beef should easily break apart with a fork and feel tender when bitten. After the initial 1 hour 30 minutes of simmering, test a piece. If it's still chewy, continue cooking in 15-minute increments until it reaches the desired tenderness.