Chorba - Vegetable Soup Recipe
Flavors of Uzbekistan
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: Under an hour
Difficulty: Easy
Chef's Note
This recipe is also found in Morocco, Algeria and other countries.
- 250 g (9 oz.) meat (lamb, veal or beef)
- 2 carrots
- 2 turnips
- 2 potatoes
- 2 stalks of celery
- 3 nice tomatoes
- 1 bunch of parsley
- 1 onion
- 1/2 cup of vermicelli
- 1 tbsp. oil
- 1 tsp. salt
- 1/2 tsp. pepper
- A pinch of saffron
  1. Peel and dice all the vegetables except the tomatoes.
  2. Place all the ingredients except the tomatoes and vermicelli in a pot. Add 2 liters (8 cups) water and bring to a boil.
  3. Blanch the tomatoes in boiling water for a few minutes; drain and refresh in ice water. Peel, remove the stem ends and mash the flesh with a fork. Add to the pot and mix well. Cover and cook over medium heat for 1 hour.
  4. Ten minutes before serving, add the vermicelli. Cover the pot by three-quarters and cook. Serve immediately.
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