Save Experience the soul-warming comfort of Persian-inspired cuisine with this aromatic Beef Barley Soup. This hearty dish is a masterclass in texture and flavor, combining tender cubes of beef with a nourishing blend of pearl barley, lentils, and white beans. Infused with a vibrant medley of fresh herbs and finished with a characteristic tangy swirl of sour cream and crispy mint-fried onions, it is as beautiful as it is delicious.
Save Perfect for chilly evenings or when you need a wholesome, filling meal, this soup brings traditional Persian elements like turmeric and dried mint into a classic beef and barley framework. It's a versatile recipe that rewards a bit of patience with a deep, rich broth and perfectly tender ingredients.
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 (for garnish)
- Dairy & Garnishes: 200 g sour cream or Persian kashk
- Pantry & Spices: 2 tbsp olive oil, 1 tbsp butter, 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 for about 5 minutes. Remove the beef and set it aside.
- Step 2
- Add the remaining olive oil to the pot. Sauté the chopped onions until golden, about 6 minutes. Stir in the minced garlic, turmeric, black pepper, and salt; cook for 1 minute until fragrant.
- Step 3
- Add the diced carrots and celery to the pot and cook for another 3 minutes.
- Step 4
- Return the beef to the pot. Add the barley, lentils, soaked white beans, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
- Step 5
- Add the chopped parsley, cilantro, dill, and chives. Simmer uncovered for 10 more minutes. Taste and adjust seasoning as needed.
- Step 6
- While the soup finishes, 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 the dried mint and cook for 1 more minute, then remove from heat.
- Step 7
- Ladle the hot soup into bowls. Swirl 1–2 tablespoons of sour cream into each serving and top with the prepared mint-fried onions.
- Step 8
- Serve immediately with crusty bread or traditional Persian flatbread.
Zusatztipps für die Zubereitung
Ensure you use a large soup pot to accommodate the volume of the stock and ingredients. Browning the beef thoroughly in the first step is essential as it creates a savory base for the broth. Always rinse your barley and lentils well to remove excess starch, which helps keep the broth clear and flavorful.
Varianten und Anpassungen
For a vegetarian version, simply omit the beef and use a high-quality vegetable stock. You can substitute kashk (fermented whey) for the sour cream to achieve a more authentic, tangy Persian flavor. For extra nutrition and a pop of color, try adding fresh spinach or chopped beet greens during the final simmering stages.
Serviervorschläge
Serve this hearty soup steaming hot. It pairs beautifully with a side of crusty artisan bread or warm Persian flatbread to soak up the aromatic broth. A simple side salad of fresh cucumbers and tomatoes can provide a refreshing contrast to the rich, savory flavors of the soup.
Save Enjoy this nutritious and flavorful Persian-inspired Beef Barley Soup, a perfect meal that balances protein, grains, and fresh herbs in every spoonful.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if needed. Add the sour cream and fried onions just before serving.
- → What can I substitute for sour cream?
For an authentic Persian flavor, use kashk (fermented whey) which has a tangy, slightly salty profile. Greek yogurt works well as a lighter alternative. Coconut yogurt provides a dairy-free option, though the flavor profile will change slightly.
- → Do I need to soak the beans overnight?
Yes, soaking dried white 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, remove from heat, and let soak for 1 hour before draining and proceeding with the soup.
- → How do I store and freeze this soup?
Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator. The barley may absorb more liquid during freezing, so add extra stock when reheating. Avoid freezing with sour cream already added.
- → Can I make this vegetarian?
Simply omit the beef and use vegetable stock instead of beef stock. Consider adding diced potatoes or mushrooms to add substance and heartiness. Increase the amount of barley and lentils slightly to compensate for the missing protein. The cooking time remains the same.
- → What herbs are essential for the authentic flavor?
The combination of fresh parsley, cilantro, dill, and chives creates the signature Persian herb profile. Dried mint is crucial for the fried onion topping. If you're missing one herb, increase the quantities of the others slightly to maintain the fresh, aromatic balance.