Hearty Persian Beef Barley Soup

This Beef Barley Soup is a hearty and aromatic Persian-inspired masterpiece. It brings together tender beef, pearl barley, and a nutritious mix of beans and lentils, all simmered with a vibrant variety of fresh herbs. Topped with a tangy swirl of sour cream and fragrant mint-fried onions, it offers a sophisticated balance of flavors and textures.

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The secret to this soup's depth lies in the slow simmering process, which allows the grains and legumes to soften perfectly while the beef becomes incredibly tender. The finishing touch of mint-fried onions provides a crisp, aromatic contrast that elevates the dish to a truly special main course.

Ingredients

• Meats: 500 g beef stew meat, cut into 2 cm cubes
• Grains & Legumes: 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)
• Vegetables: 1 large onion (finely chopped), 2 medium carrots (diced), 2 stalks celery (diced), 2 cloves garlic (minced)
• Herbs & Greens: 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
• Dairy & Garnishes: 200 g sour cream (or Persian kashk), 1 tbsp butter
• Pantry & Spices: 2 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp ground black pepper, 1 1/2 tsp salt, 2 liters beef or vegetable stock

Instructions

Step 1: Brown the Beef

In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.

Step 2: Sauté Aromatics

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 Vegetables

Add carrots and celery to the pot and cook for another 3 minutes.

Step 4: Simmer the Soup

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: Incorporate Herbs

Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning.

Step 6: Prepare Garnish

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, then remove from heat.

Step 7: Serve

Ladle the soup into bowls. Swirl 1–2 tablespoons of sour cream into each serving and top with the prepared mint-fried onions.

Zusatztipps für die Zubereitung

For the best results, ensure your white beans are soaked for at least 8 to 12 hours before cooking to ensure they soften at the same rate as the barley and lentils. Using a heavy-bottomed large soup pot will help maintain even heat throughout the long simmering process.

Varianten und Anpassungen

You can easily create a vegetarian version of this soup by omitting the beef and using vegetable stock. For a more authentic Persian flavor profile, substitute the sour cream with kashk (fermented whey). You can also increase the nutritional value by adding a handful of fresh spinach or chopped beet greens during the final 10 minutes of simmering.

Serviervorschläge

Serve this hearty soup hot alongside crusty sourdough bread or traditional Persian flatbread like Sangak or Barbari. It makes for a complete and nourishing meal on its own, but can also be part of a larger Persian feast.

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Whether you are looking for a comforting winter meal or a protein-rich dinner, this Beef Barley Soup provides a beautiful tapestry of Persian flavors that will warm your soul and satisfy your hunger.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply omit the beef and use vegetable stock instead of beef stock. The soup will still be hearty and flavorful with the barley, beans, lentils, and fresh herbs.

→ What can I use instead of sour cream?

For an authentic Persian flavor, use kashk (fermented whey). You can also substitute Greek yogurt or plain yogurt for a similar tangy finish.

→ Do I need to soak the beans overnight?

Yes, soaking dried white beans overnight helps reduce cooking time and improves digestibility. If you forget, you can use canned beans, drained and rinsed, and add them during the last 30 minutes of cooking.

→ How do I store and reheat leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a bit of water or stock if needed. The soup also freezes well for up to 3 months.

→ Can I add other vegetables to this soup?

Absolutely! Spinach, beet greens, chopped tomatoes, or diced potatoes make excellent additions. Add leafy greens during the last 10 minutes of cooking to preserve their color and texture.

→ What makes this soup Persian-inspired?

The combination of fresh herbs (parsley, cilantro, dill, chives), turmeric, the tangy sour cream or kashk topping, and the aromatic mint-fried onion garnish are signature elements of Persian cuisine, particularly dishes like Ash Reshteh.