Shorba Soup

Name: Shorba Soup
Ingredients: 2 lbs Lamb or beef bones; 2 medium Onion; 4 cloves Garlic; 2 inches Ginger; 2 cups Tomatoes; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 0.5 tsp Black pepper; 4 cups Vegetable broth

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalromanticFoodextremelyFancy

Nutrition (per serving)

950Calories

95 gProtein

70 gCarbs

45 gFat

15 gSugar

1200 mgSalt

Ingredients

2 lbs Lamb or beef bones
2 medium Onion
4 cloves Garlic
2 inches Ginger
2 cups Tomatoes
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
0.5 tsp Black pepper
4 cups Vegetable broth

Method

Preheat the oven to 400°F (200°C), and roast the bones for 30 minutes, or until browned, then set aside.
Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–7 minutes.
Add garlic and ginger, and cook for 1 minute, stirring constantly to prevent burning.
Add cumin, paprika, salt, and black pepper, and cook for 1 minute, stirring constantly.
Add tomatoes, roasted bones, and vegetable broth, and bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids, and skim off any excess fat that rises to the surface.
Add more broth or water if the soup is too thick, and adjust seasoning as needed.
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
For a more intense flavor, let the soup simmer for 2 hours, stirring occasionally.
To make it more romantic, serve with a side of crusty bread or a salad, and a glass of wine or champagne, if desired.
Shorba soup can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months, and reheated when needed.