Persian-Style French Barley Soup (Soop Faransi)
"Experience the soul-warming fusion of Persian heritage and European elegance in every spoonful of this rich, marrow-infused barley soup."
Instructions
Place the beef marrow bone in a large pot and cover generously with water. Bring to a full boil, then drain and rinse the bone to remove impurities and excess foam.
Return the cleaned bone to the pot and add fresh water. Stir in the chopped onions, which help build flavor and keep the broth clean.
Add the rinsed barley and finely chopped cabbage. Bring to a gentle simmer, cover, and cook over low heat for about 2 hours, stirring occasionally, until the barley is tender and the broth is rich.
Carefully remove the marrow bone from the soup and discard or reserve for another use.
Stir in the tomato paste, mixing thoroughly until the soup takes on a uniform color.
Add the chopped cilantro along with salt and black pepper. Let the soup boil gently for 3–5 minutes, just until the herbs release their aroma without losing color.
Taste and adjust seasoning as needed. Serve hot, with lemon wedges on the side if desired.