Best 3 Chorba Soup With Lamb Recipes
**Introduction**
Chorba is a traditional Algerian soup served with flatbread. Algerian Chorba is a hearty and flavorful lamb stew that is perfect for a cold winter day. It's made with tender chunks of lamb, vegetables, and a rich, aromatic broth.
This recipe is for a traditional Algerian Chorba soup with lamb. It is a hearty and flavorful soup that is perfect for a cold winter day. The soup is made with tender chunks of lamb, a variety of vegetables, and a rich, flavorful broth. The lamb is cooked until fall-apart tender and the vegetables are cooked until they are soft and flavorful. The broth is made with a combination of tomatoes, onions, garlic, and spices. This recipe also includes instructions for making a traditional Algerian flatbread to serve with the soup.
In addition to the traditional Algerian Chorba soup recipe, this article also includes recipes for two other variations of Chorba soup: a Tunisian Chorba soup and a Moroccan Chorba soup. The Tunisian Chorba soup is made with lamb, vegetables, and a spicy harissa paste. The Moroccan Chorba soup is made with chicken, vegetables, and a sweet and sour broth. All three of these Chorba soup recipes are delicious and easy to make.
SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP
There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.
Provided by Um Safia
Categories Lamb/Sheep
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
- Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
- Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
- Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
- Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
- Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.
Nutrition Facts : Calories 259.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 81.2, Sodium 246, Carbohydrate 20.5, Fiber 4.8, Sugar 2.4, Protein 28.8
CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)
This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.
Provided by salima1962
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Place freekeh in a bowl and cover with cold water. Set aside.
- Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
- Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g
ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)
I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!
Provided by Um Safia
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
- Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
- Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
- If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
- If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.
Tips:
- Use high-quality lamb: The quality of the lamb will greatly impact the flavor of the soup. Look for lamb that is fresh, flavorful, and has a good amount of marbling.
- Brown the lamb before adding it to the soup: Browning the lamb will add depth of flavor to the soup. Be sure to brown the lamb in a large pot or Dutch oven over medium-high heat until it is well browned on all sides.
- Use a variety of vegetables: Chorba soup is a great way to use up leftover vegetables. Some common vegetables that are used in chorba soup include carrots, celery, onions, potatoes, and tomatoes.
- Add herbs and spices: Herbs and spices are essential for giving chorba soup its characteristic flavor. Common herbs and spices that are used in chorba soup include cumin, coriander, paprika, mint, and parsley.
- Simmer the soup for at least 1 hour: Simmering the soup for at least 1 hour will allow the flavors to meld together and develop. Be sure to keep an eye on the soup and adjust the heat as needed to maintain a gentle simmer.
- Serve the soup with a variety of toppings: Chorba soup is often served with a variety of toppings, such as yogurt, pita bread, and croutons. These toppings add additional flavor and texture to the soup.
Conclusion:
Chorba soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup that can be made with a variety of ingredients. With its rich flavor and abundance of vegetables, chorba soup is a healthy and satisfying meal that is sure to please everyone at the table.
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