Algerian Chorba Hearty Soup (Printable View)

North African soup with tender lamb, spices, tomatoes, and fresh veggies for a warm, filling dish.

# What You'll Need:

→ Meats

01 - 1.1 lb lamb shoulder, cut into 0.8 inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium potato, peeled and diced
06 - 1 zucchini, diced
07 - 1 large tomato, peeled and diced
08 - 14 oz canned chopped tomatoes
09 - 2 garlic cloves, minced
10 - 2 tbsp tomato paste
11 - 1 bunch fresh coriander, chopped (reserve some for garnish)
12 - 1 bunch fresh parsley, chopped (reserve some for garnish)

→ Spices & Seasonings

13 - 1 tsp ground cumin
14 - 1 tsp ground coriander
15 - 1 tsp paprika
16 - 0.5 tsp ground cinnamon
17 - 0.5 tsp ground black pepper
18 - 0.5 tsp ground turmeric
19 - 0.5 tsp chili flakes (optional, to taste)
20 - 1.5 tsp salt (or to taste)

→ Staples

21 - 2 tbsp olive oil
22 - 6.3 cups water or low-sodium beef stock
23 - 2.1 oz vermicelli or small soup pasta

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides, about 5 minutes.
02 - Add onions, garlic, carrots, celery, and potato to the pot. Cook, stirring occasionally, for 5 minutes until softened.
03 - Stir in tomato paste, ground cumin, ground coriander, paprika, cinnamon, black pepper, turmeric, chili flakes, and salt. Cook for 2 minutes until fragrant.
04 - Add diced fresh tomato, canned chopped tomatoes, and zucchini. Mix thoroughly.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, skimming foam as needed.
06 - Add vermicelli or small soup pasta to the simmering soup and cook for 10 to 12 minutes until tender.
07 - Stir in chopped parsley and coriander. Adjust salt and spices if necessary.
08 - Ladle soup into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it simmered for hours even though it only takes 80 minutes, making you feel like you've done something impressive without the stress.
  • The spice blend—cumin, cinnamon, and paprika—creates this unexpected sweetness that makes you close your eyes on the first spoonful and wonder why you don't eat this every week.
  • It feeds a crowd, freezes beautifully, and somehow tastes even better the next day when flavors have gotten to know each other.
02 -
  • Don't skip browning the lamb properly—I learned this the hard way by rushing it once, and the soup tasted flat and one-dimensional instead of rich and layered.
  • The pasta will continue absorbing liquid even after you turn off the heat, so if you're not serving immediately, add it just before you eat or store the broth and pasta separately.
  • Taste as you go in the last 10 minutes, especially with salt—it's easier to add more than to fix something oversalted.
03 -
  • Brown the lamb in batches if your pot isn't large enough—crowding the pan makes it steam instead of sear, which costs you flavor.
  • If you can't find fresh coriander, double the parsley, but fresh coriander is worth seeking out because it brings something herbal and slightly floral that parsley alone can't replicate.
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