Algerian Chorba Hearty Soup (Printer view)

Aromatic North African dish with tender lamb, spices, tomatoes, and vegetables for a hearty meal.

# What You'll Need:

→ Meats

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

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium potato, peeled and diced
06 - 1 medium 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, some reserved for garnish
12 - 1 bunch fresh parsley, chopped, some reserved 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
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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown evenly on all sides, approximately 5 minutes.
02 - Add chopped onions, minced garlic, diced 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 if using, and salt. Cook for 2 minutes until aromatic.
04 - Mix in diced fresh tomato, canned tomatoes, and zucchini 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 necessary.
06 - Add vermicelli or small pasta and simmer for 10 to 12 minutes until tender.
07 - Stir in chopped parsley and coriander. Adjust seasoning to taste.
08 - Ladle into bowls, garnish with reserved herbs, and serve hot alongside lemon wedges.

# Expert Suggestions:

01 -
  • The lamb becomes so tender it practically melts, and the broth tastes like it's been simmering for twice as long as it actually has.
  • Those warming spices—cumin, cinnamon, turmeric—work together like they've known each other forever, creating something you can't quite put your finger on but keeps calling you back for another spoonful.
  • It's the kind of soup that feels humble but tastes like someone really cared about making your dinner special.
02 -
  • Don't skip the browning step on the lamb—that golden crust is where half the flavor lives, and rushing it will make your soup taste one-dimensional.
  • If your broth tastes thin or lacks depth by the end, it's usually because you didn't brown the lamb properly or your stock wasn't flavorful enough; taste and trust what your mouth is telling you.
  • The pasta will absorb liquid as it sits, so if you're not serving immediately, add it just before plating and keep the remaining soup without pasta in a separate pot.
03 -
  • Toast your dried spices in a dry pan for thirty seconds before measuring them—it brings out flavors that sitting in a jar has dulled, and you'll taste the difference immediately.
  • If your pot doesn't have a heavy bottom, use a diffuser under it during the long simmer to prevent hot spots that might burn the bottom of your soup.
  • Make your own stock if you can—even a simple one where you've simmered bones or vegetable scraps becomes the foundation that makes this soup taste like someone's grandmother made it.
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