Shorba

soups 677 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shorba
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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Shorboy in the Middle East is called a very tasty and rich meat soup. Analogs of such a soup are found in the cuisine of Central Asia. I propose to cook the Tunisian version, fragrant and satisfying. Try it!

Ingredients

Directions

  1. Prepare your ingredients. Soak the chickpeas in cold water overnight. It is advisable to change the water a couple of times. Drain the water and dry the chickpeas before cooking.
  2. Cut the meat into small pieces and fry in the frying mode until golden brown. Add diced onions and carrots and cook until vegetables are softened. Add prepared chickpeas to the multicooker bowl and fry everything together for another 5-7 minutes. Dice the potatoes and add the tomato paste. Cook everything together for another 7-8 minutes, stirring occasionally.
  3. Pour boiling water into the bowl - 2 liters. Cook until the potatoes are almost done. Add chopped peeled tomatoes and bell peppers. Cook for a couple of minutes. Season the soup with salt and pepper to taste.
  4. Add fine pasta. Orzo is better, but asterisks will work too.
  5. Boil for another 3 minutes, then season the soup with freshly crushed spices, hot pepper, grated garlic. Add a little lemon juice to taste. Let the soup simmer and turn off the heat. Let the shorba sit for 15-20 minutes. Serve the soup with fresh tortillas, herbs, lemon and hot peppers. Bon Appetit!

Shorba



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

Shorboy in the Middle East is called a very tasty and rich meat soup. Analogs of such a soup are found in the cuisine of Central Asia. I propose to cook the Tunisian version, fragrant and satisfying. Try it!

Ingredients

Directions

  1. Prepare your ingredients. Soak the chickpeas in cold water overnight. It is advisable to change the water a couple of times. Drain the water and dry the chickpeas before cooking.
  2. Cut the meat into small pieces and fry in the frying mode until golden brown. Add diced onions and carrots and cook until vegetables are softened. Add prepared chickpeas to the multicooker bowl and fry everything together for another 5-7 minutes. Dice the potatoes and add the tomato paste. Cook everything together for another 7-8 minutes, stirring occasionally.
  3. Pour boiling water into the bowl - 2 liters. Cook until the potatoes are almost done. Add chopped peeled tomatoes and bell peppers. Cook for a couple of minutes. Season the soup with salt and pepper to taste.
  4. Add fine pasta. Orzo is better, but asterisks will work too.
  5. Boil for another 3 minutes, then season the soup with freshly crushed spices, hot pepper, grated garlic. Add a little lemon juice to taste. Let the soup simmer and turn off the heat. Let the shorba sit for 15-20 minutes. Serve the soup with fresh tortillas, herbs, lemon and hot peppers. Bon Appetit!

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