Scottish-Style Beef and Barley Soup (Ash-e Eskatlandi)
"Discover a soul-warming fusion where Scottish Highland heartiness meets the ancient comforting traditions of Persian slow-cooking."
Instructions
Place the beef in a large, heavy pot. Add the water and season lightly with salt. Bring to a gentle boil, then reduce to medium-low heat and simmer for about 1½ hours, skimming off any foam that rises to the surface.
While the beef cooks, prepare the vegetables by chopping the turnip, onion, and carrot.
Add the chopped vegetables and the peeled barley to the pot. Stir gently to combine.
For a clearer broth, you may boil the barley separately in water, strain it, and then add it to the soup at this stage.
Continue simmering the soup for about 1 more hour, until the vegetables are tender, the barley is soft, and the beef is fully cooked and flavorful.
Remove the beef and place it on a serving dish with a little of the broth to keep it moist.
To serve, sprinkle chopped parsley into individual bowls, ladle the hot broth and vegetables over it, garnish with a berry, and serve warm.