Shorba
Description
Hearty and aromatic soup. It's convenient to cook roasted soups in a multicooker—less mess and delicious results. Don't forget that in Eastern cuisine, spices play an important role! Be sure to add cumin, coriander, chili pepper, garlic, and fresh herbs. Enjoy the wonderful aromas.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Soak chickpeas in cold water overnight. It is advisable to change the water a couple of times. Before cooking, drain the water and dry the chickpeas.
- 3
Step 3
Cut the meat into small pieces and fry in frying mode until a golden crust forms.
- 4
Step 4
Add the onion and carrot, diced, and continue cooking until the vegetables soften.
- 5
Step 5
Add the prepared chickpeas to the multicooker bowl and sauté everything together for another 5-7 minutes.
- 6
Step 6
Place the potatoes in cubes and add tomato paste. Fry everything together for another 7-8 minutes, stirring.
- 7
Step 7
Pour 2 liters of boiling water into the bowl. Cook until the potatoes are almost done. Add peeled, chopped tomatoes and sweet pepper. Cook for a couple of minutes. Season the soup with salt and pepper to taste. Add small pasta—preferably orzo, but stars will work too.
- 8
Step 8
Simmer for another 3 minutes, then season the soup with freshly ground spices, hot pepper, and grated garlic. Add a little lemon juice to taste. Bring the soup to a boil and turn off the heat.
- 9
Step 9
Let the shorba steep for 15–20 minutes. Serve the soup with fresh flatbreads, herbs, lemon, and hot pepper.