Beef Barley Soup (Printer-Friendly)

Tender beef, barley, and lentils simmered with fresh herbs and vegetables, topped with sour cream and crispy mint onions.

# 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 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

# Method:

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.
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 1–2 tablespoons of sour cream into each serving and top with mint-fried onions. Serve hot with crusty bread or Persian flatbread.

# Expert Suggestions:

01 -
  • It fills your kitchen with an aroma so rich and welcoming that people gravitate toward the stove without being asked.
  • The combination of tender beef, earthy legumes, and bright fresh herbs creates layers of flavor that make you want another spoonful before the last one is even swallowed.
  • It's the kind of soup that makes you feel like you're taking care of yourself while actually impressing everyone at the table.
02 -
  • Don't skip soaking the beans overnight—I once used unsoaked beans in a hurry and ended up with a soup that tasted vaguely sour, which taught me that shortcuts in this recipe show themselves immediately.
  • The sour cream swirl isn't just decoration; it changes the entire temperature and flavor profile of the soup, so don't stir it in completely—let it marbleize and drift through each spoonful.
03 -
  • If your soup seems too thick after simmering, add a splash of stock; if it's too thin, simmer uncovered for another ten minutes to let some liquid reduce.
  • Use kashk instead of sour cream if you can find it—it tastes more authentic and adds a funky, complex depth that sour cream can't quite match.
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