Moroccan Chorba
A soup of beef, carrots and turnips, seasoned with saffron and turmeric and simmered on the stove.
1 hr 55 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 90 min · 115 min total
- medium
- 1
If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. Just do not use rutabegas/swede!
- 2
Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a stew pot,add the meat cut in little pieces plus the vegetables with parsley,crushed onion (grated or very finely minced),oil salt, pepper and saffron. Add 2 ltres of water, put the pot on until boiling.
- 3
Fold the parsley into a bundle/packet and tie with a stem or kitchen string. Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes.
- 4
10 minutes before serving, throw vermecilli in rain (scatter), cover 3/4 and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. Also, here someone always eats the parsley bundle.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
