Sourgrass Beef Barley Soup

Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

  • Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

Delight in the hearty goodness of this comforting dish that marries tender chunks of beef, wholesome barley, and hearty vegetables in a flavorful broth infused with the bright tang of sourgrass. This soul-warming soup is a testament to the simple pleasures of home-cooked meals, offering a satisfying blend of textures and flavors that soothe the soul and nourish the body. Slow-simmered to perfection, each spoonful of this savory concoction is a symphony of rich beef, nutty barley, and refreshing sourgrass, inviting you to savor the comforting embrace of a timeless classic.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 lb (450g) beef stew meat, cut into chunks

  • 1/2 cup pearl barley

  • 6 cups beef broth

  • 1 cup chopped sourgrass leaves

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Chopped fresh parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Add beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes.

  4. Stir in pearl barley, beef broth, chopped sourgrass leaves, dried thyme, salt, and pepper.

  5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef is tender and the barley is cooked through.

  6. Taste and adjust seasoning if necessary.

  7. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

  8. Serve hot.

    Notes:

    For added depth of flavor, brown the beef in batches before adding the vegetables.

    Feel free to customize the soup by adding other vegetables such as potatoes or peas.

    You can adjust the consistency of the soup by adding more broth.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado