Beef Barley Persian Soup (Printable)

A warming bowl packed with tender beef, pearl barley, lentils, and fresh herbs, topped with tangy sour cream and aromatic mint-fried onions.

# Ingredient list:

→ Meats

01 - 1 lb 2 oz 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 and fried onions

→ 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 1/2 cups beef or vegetable stock

# How-to:

01 - 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.
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, 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. Serve hot with crusty bread or Persian flatbread.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like someone spent hours on it, but comes together in under two hours—the secret weapon for weeknight cooking that doesn't feel rushed.
  • The combination of beans, barley, and lentils creates a protein-packed bowl that actually keeps you satisfied, making it perfect for both comfort and nutrition.
  • That swirl of sour cream and crispy mint-fried onions transforms a humble pot of soup into something that feels almost luxurious, like you're serving restaurant-quality food from your own kitchen.
02 -
  • Don't skip browning the beef properly—those caramelized bits on the bottom of the pot are flavor gold, and rushing this step means missing out on the soup's savory depth.
  • Fresh herbs added at the very end make all the difference between a good soup and a memorable one, so resist the urge to add them at the beginning when they'd lose their brightness.
  • The mint-fried onions must be made close to serving time or they'll soften and lose their crispness, which is exactly when they stop being special.
03 -
  • Keep your knife sharp when mincing fresh herbs—a dull blade bruises them and releases bitter flavors, whereas sharp cuts preserve their brightness and fragrance.
  • If your sour cream is very thick, thin it slightly with a tablespoon of warm broth before swirling it into the soup, which makes it easier to create those beautiful ribbons without it clumping.
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