Cooking Index - Cooking Recipes & IdeasShorba Of Vegetables Recipe - Cooking Index

Shorba Of Vegetables

Cuisine: Moroccan
Type: Meat, Vegetables
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1/2   Onion - minced
1 lb 454g / 16ozBeef or lamb stew meat - trimmed of fat,
  And cut into 1/2" cubes
2 teaspoons 10mlSweet Hungarian paprika
8   Cilantro sprigs
12   Parsley sprigs
2   Celery stalks with leaves - finely chopped
3   Tomatoes - peeled, seeded,
  And coarsely chopped
1   Potato - peeled, and
  Cut into 1/4" dice
3   Carrots - cut 1/4" dice
5 cups 1185mlWater
10   Spanish saffron threads - crushed
1   Zucchini - cut 1/4" dice
1/4 cup 59mlLentils - rinsed, drained
1/4 cup 36g / 1.3ozCrushed vermicelli
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
  Chopped parsley or cilantro leaves - for garnish

Recipe Instructions

Tie cilantro and parsley sprigs with cotton string.

Heat oil in large saucepan or soup pot over medium-high heat and fry onion, meat and paprika, stirring occasionally, until onion softens, 4 to 5 minutes. Add cilantro, parsley, celery, tomatoes, potato, carrots and water.

Bring to boil over high heat. Add saffron. Cover and reduce heat to medium-low. Simmer until meat is tender, 45 to 50 minutes.

Add zucchini, lentils and vermicelli. Continue cooking, covered, until lentils are tender, 20 to 25 minutes. Discard cilantro and parsley. Season with salt and pepper.

Ladle soup into individual bowls and sprinkle with chopped parsley or cilantro. Serve immediately.

This recipe yields 6 servings.

Each serving: 242 calories; 853 mg sodium; 31 mg cholesterol; 7 grams fat; 28 grams carbohydrates; 18 grams protein; 2.10 grams fiber.

The Los Angeles Times, 12-22-1999


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