Lamb Soup (Shorba)
Shorba is a term for stews or rich soups found across the Middle East, Southeast Europe, Central & South Asia, and East Africa. Limit salt in shorba for a healthier meal rich in vitamins and protein.
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 1 Tablespoon olive oil
- 1 medium onion, scrubbed with clean vegetable brush under running water, chopped
- 1 pound lamb, trimmed, and chopped into large chunks
- 1 teaspoon salt (optional)
- 2 small chicken bouillon cubes (optional)
- 4 cups water
- 4 white or yellow potatoes, scrubbed with clean vegetable brush under running water, peeled and quartered
- 3 large carrots, scrubbed with clean vegetable brush under running water, peeled, and chopped into ½ inch cubes
- 1 cup frozen peas
Directions:
- Wash hands with soap and water.
- Heat oil in a large saucepan over medium-high heat.
- Add onion and cook, until golden brown, about 5 minutes.
- Add lamb and saute for 5 minutes, until no longer pink. Season with salt, if desired, and stir.
- Add water, stir and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook until onion is dissolved, about 20 minutes.
- Add potatoes, carrots, and peas. Simmer covered until vegetables are tender, about 20 minutes.
- Blend if serving to small children.
- Season with chicken bouillon cubes, salt and pepper if desired before serving to adults.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
