Soup-e Gusht va Sibzamini (سوپ گوشت و سیب‌زمینی) – Persian Meat and Potato Soup

• 450 gBeef chuck, boneless, cut into 2 cm cubes (Trim excess surface fat; uniform cubes cook evenly)
• 200 gYellow onion, finely diced (About 1 large onion)
• 150 gCelery stalks, finely sliced (About 3 medium stalks; include tender leaves if available)
• 500 gPotatoes, peeled and diced (1.5 cm) (Waxy or all-purpose potatoes hold shape yet puree smoothly)
• 1200 mlWater (Add more during simmering if needed)
• 10 gFine sea salt (About 1 3/4 tsp; adjust to taste at the end)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 45 gUnsalted butter (Divided; for sautéing and roux)
• 30 gAll-purpose flour (About 1/4 cup; for thickening)
• 480 mlWhole milk (Warm before adding to prevent splitting)

Instructions

1. 1

   In a heavy pot over medium heat, melt 15 g butter. Add diced onion and sauté for 8 minutes until translucent and lightly golden at the edges. Stir in sliced celery and cook 4 minutes more, scraping the bottom so the vegetables soften without browning too hard, which can darken the soup’s color.

2. 2

   Add the beef cubes, 6 g of the salt, and all the black pepper. Increase heat to medium-high and stir for 6–8 minutes until the meat loses its raw color and a light fond forms. Pour in 1200 ml water, bring to a strong boil for 5 minutes, then skim any foam for a cleaner, smoother broth.

3. 3

   Reduce heat to low, cover with the lid slightly ajar, and simmer gently for 55 minutes, stirring every 15 minutes. Keep the surface at a quiet bubble; rapid boiling can toughen the meat and make the broth cloudy. If the liquid drops below the meat, add 100–200 ml hot water.

4. 4

   Add the diced potatoes and simmer uncovered for 18–22 minutes, until the potatoes are very tender and the beef yields easily to a spoon. Taste the broth and add the remaining 4 g salt if needed. Turn heat to the lowest setting while you prepare the roux so nothing overcooks.

5. 5

   In a small saucepan over medium-low heat, melt the remaining 30 g butter. Add the flour and whisk continuously for 2–3 minutes until the mixture smells nutty and turns pale blond (do not let it brown). Slowly whisk in 480 ml warm milk in 3 additions, whisking 4–5 minutes until smooth and lightly thickened.

6. 6

   Pour the milk-roux into the soup in a thin stream while stirring constantly. Simmer on low for 8 minutes, stirring often, until the soup becomes velvety and lightly coats the back of a spoon. For a classic Persian texture, blend 2 cups of soup until smooth, then stir it back in and reheat 2 minutes.