This is a traditional soup recipe from my Algerian side of the family. Shorba is like a generic word for soup; this recipe uses the roasted wheat called freekeh which gives this tomato and meat based soup a deep and original flavor. Like many traditional Mediterranean-style foods it is garnished with plenty of cilantro and fresh lemon juice.

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Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.

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  • Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.

  • Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.

  • Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.

  • Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.

Nutrition Facts

375 calories; protein 20.9g 42% DV; carbohydrates 24.3g 8% DV; fat 22.5g 35% DV; cholesterol 62.2mg 21% DV; sodium 835.2mg 33% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/03/2015
This is an excellent dish. Although it takes a while to cook the prep time is moderate. The flavors blend very nicely into a new combination that is not dominated by any one ingredient. I modified the recipe only by adding less water to keep it from being to "soupy". Instead of the 2 quarts of water (10 cups) I added only 5 cups. I am not really sure what purpose the ground beef provides and I may leave it out of future meals and substitute bulgar or an additional cup of freekeh with appropriate addition of water. The dish is moderately spicy and one could alter that by the number of Serrano peppers or Cayenne. It freezes well for future enjoyment. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/03/2015
This is an excellent dish. Although it takes a while to cook the prep time is moderate. The flavors blend very nicely into a new combination that is not dominated by any one ingredient. I modified the recipe only by adding less water to keep it from being to "soupy". Instead of the 2 quarts of water (10 cups) I added only 5 cups. I am not really sure what purpose the ground beef provides and I may leave it out of future meals and substitute bulgar or an additional cup of freekeh with appropriate addition of water. The dish is moderately spicy and one could alter that by the number of Serrano peppers or Cayenne. It freezes well for future enjoyment. Read More
(1)
Rating: 5 stars
01/15/2018
This is a warm variation on algerian traditional shorba. My husband and father in law love this soup and are algerian. I only use the stew meat but follow all other instructions. Read More
Rating: 4 stars
01/26/2016
Next time I will cook the hamburger separate and drain the grease. Not doing this led to it being a tad greasy. I will also add more spice. I made this for my Algerian boyfriend who was very excited when I told him the recipe I had found. He loved it but wanted it to be spicier. Read More
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