Beef Barley Soup Persian Style (Printer-friendly)

Rich, aromatic soup featuring beef, barley, and lentils with fresh herbs and a tangy sour cream swirl.

# What You'll Need:

→ Meats

01 - 1.1 lb beef stew meat, cut into 3/4 inch cubes

→ Grains & Legumes

02 - 1/2 cup pearl barley, rinsed
03 - 1/2 cup dried lentils, rinsed
04 - 1/2 cup dried white beans or cannellini beans, soaked overnight and drained

→ Vegetables

05 - 1 large onion, finely chopped
06 - 2 medium carrots, diced
07 - 2 stalks celery, diced
08 - 2 cloves garlic, minced

→ Herbs & Greens

09 - 1/2 cup fresh parsley, chopped
10 - 1/2 cup fresh cilantro, chopped
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh chives, chopped
13 - 2 tablespoons dried mint for garnish

→ Dairy & Garnishes

14 - 7 oz sour cream or Persian kashk

→ Pantry & Spices

15 - 2 tablespoons olive oil
16 - 1 tablespoon butter for fried onions
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground black pepper
19 - 1 1/2 teaspoons salt, plus more to taste
20 - 8.5 cups beef or vegetable stock

# Steps:

01 - In a large soup 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.
02 - 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.
03 - Add carrots and celery to the pot and cook for another 3 minutes.
04 - 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.
05 - Add chopped parsley, cilantro, dill, and chives to the soup. Simmer uncovered for 10 more minutes. Taste and adjust seasoning as needed.
06 - 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.
07 - Ladle the soup into bowls. Swirl 1 to 2 tablespoons of sour cream into each serving and top with mint-fried onions.
08 - Serve hot with crusty bread or Persian flatbread.

# Expert Advice:

01 -
  • The contrast between the hearty, savory broth and the bright, tangy swirl of sour cream creates flavor layers that unfold with each spoonful.
  • Those crispy, mint-infused onions that top each serving turn an ordinary soup into something you'll find yourself craving on random Tuesday afternoons.
02 -
  • Soaking the beans overnight is non-negotiable unless you want to extend cooking time by hours or risk beans that never fully soften regardless of how long you cook them.
  • The soup actually tastes better the next day after the flavors have had time to deepen and meld, making it perfect for meal prep or when youre planning to entertain.
03 -
  • When preparing the herb mixture, stack and roll the leaves together before chopping to get a clean cut without bruising, which preserves both appearance and flavor intensity.
  • Reserve a small portion of the mint-fried onions and stir them directly into the pot just before serving for an extra layer of flavor throughout the entire soup.
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