Best 3 Shorba Baidha Algerian Chicken Soup Recipes
Shorba Baidha is a traditional Algerian chicken soup often served during special occasions like Ramadan. This hearty soup is made with a rich chicken broth, tender pieces of chicken, various vegetables, and a flavorful blend of spices. The addition of eggs gives the soup a unique texture and a slightly tangy flavor. In this article, we will explore two variations of this classic dish: the traditional Shorba Baidha and a simplified version for those short on time. Both recipes offer a delicious and comforting meal that can be enjoyed by people of all ages. So, gather your ingredients and let's embark on a culinary journey to the vibrant flavors of Algeria!
Let's cook with our recipes!
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
SHORBA SOUP
Soup is traditionaly the first course in an Algerian meal. It's specially good with some lemon juice.
Provided by Sageca
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
- Cover and saute over low heat for 20 minutes.
- Add the rest of the water, bring to a boil and simmer for 45 minutes.
- Add pasta and chickpeas (if using canned). Cook for 10 minutes.
- Add parsley and mint.
- Serve with lemon slices.
Nutrition Facts : Calories 362, Fat 19.9, SaturatedFat 5.3, Cholesterol 85, Sodium 950.6, Carbohydrate 20.4, Fiber 2.8, Sugar 3, Protein 24.6
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 a large pot to make the shorba so that there is plenty of room for the chicken and vegetables to cook.
- Don't overcrowd the pot with chicken or vegetables. If you do, the soup will not cook evenly.
- Bring the soup to a boil, then reduce the heat to low and simmer for at least 1 hour. This will allow the flavors to develop.
- If you want a thicker soup, add some cooked rice or barley. You can also add a cornstarch slurry to thicken the soup.
- Serve the shorba with a side of bread or pita bread.
Conclusion:
Shorba baidha is a delicious and hearty Algerian chicken soup that is perfect for a cold winter day. The soup is made with chicken, vegetables, and a variety of spices. It is typically served with a side of bread or pita bread. If you are looking for a new and exciting soup to try, I highly recommend shorba baidha.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
