Moroccan Vegetable Soup (Chorba) |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
From Eating Well magazine, October 2008... Chorba is Morocco's answer to minestrone. It's hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta. Turmeric gives the broth a rich, golden-orange color. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, finely diced |
2 teaspoons ground turmeric |
1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg) |
6 cups reduced-sodium beef broth or 6 cups water |
1 (14 ounce) can diced tomatoes |
2 small turnips, peeled and diced |
2 carrots, diced |
2 stalks celery, leaves included, thinly sliced |
1 pinch saffron thread |
12 sprigs flat leaf parsley, plus more leaves for garnish |
8 sprigs fresh cilantro, plus more leaves for garnish |
1 large zucchini, peeled and cut into 1/4-inch dice |
2 ounces angel hair pasta (capellini, broken into small pieces, about 1/2 cup) or 2 ounces orzo pasta, preferably whole-wheat |
1 -2 teaspoon kosher sea salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Heat oil in a dutch oven over medium-high heat.
2. Add onion and turmeric; stir to coat.
3. Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
4. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
5. Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
6. Bring the soup to a boil.
7. Cover and reduce to a simmer.
8. Cook until the meat is tender, 45 to 50 minutes.
9. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
10. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
11. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper.
12. Serve sprinkled with parsley and/or cilantro leaves, if desired.
|
|