Shorba Soup Recipes

SHORBA SOUP

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.

THE SHORBA FREEKEH OF ALGERIA

Steps:

• Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
• Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
• Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
• Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
• Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.

SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.

Steps:

• In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
• Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
• Remove the chicken from the bones & place the chicken back in the pot.
• Add the chickpeas to the pot & simmer for further 10 minutes covered.
• Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
• Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
• Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.

CHORBA FRIK

Steps:

• In a pressure cooker, brown the meat in olive oil.
• Add the garlic, scallions, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.
• Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.
• Lock the pressure cooker and cook on medium heat for 1 hour.
• Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.
• Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.
• Turn off the heat and add remaining cilantro.

TRADITIONAL SHORBA

Steps:

• Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
• Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).