Algerian Chorba Aromatic Soup (Printable)

A rich and aromatic North African soup combining tender lamb, fresh vegetables, and bold spices.

# Ingredient List:

→ Meats

01 - 1.1 lbs lamb shoulder, cut into ¾ inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium potato, peeled and diced
06 - 1 zucchini, diced
07 - 1 large tomato, peeled and diced
08 - 14 oz canned chopped tomatoes
09 - 2 garlic cloves, minced
10 - 2 tablespoons tomato paste
11 - 1 bunch fresh coriander, chopped (reserve some for garnish)
12 - 1 bunch fresh parsley, chopped (reserve some for garnish)

→ Spices & Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon ground coriander
15 - 1 teaspoon paprika
16 - ½ teaspoon ground cinnamon
17 - ½ teaspoon ground black pepper
18 - ½ teaspoon ground turmeric
19 - ½ teaspoon chili flakes (optional, adjust to taste)
20 - 1½ teaspoon salt (or to taste)

→ Staples

21 - 2 tablespoons olive oil
22 - 6 ¼ cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides for about 5 minutes.
02 - Add onions, garlic, carrots, celery, and potato to the pot. Cook while stirring occasionally for 5 minutes until softened.
03 - Stir in tomato paste, ground cumin, coriander, paprika, cinnamon, black pepper, turmeric, chili flakes, and salt. Cook for 2 minutes until aromatic.
04 - Mix in fresh diced tomato, canned chopped tomatoes, and zucchini thoroughly.
05 - Pour in water or beef stock and bring to a boil. Reduce heat to low, cover the pot, and let simmer for 1 hour, skimming foam periodically.
06 - Add vermicelli or soup pasta to the pot and simmer for 10 to 12 minutes until pasta is tender.
07 - Stir in chopped parsley and coriander. Adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with reserved fresh herbs, and serve hot with lemon wedges.

# Expert Advice:

01 -
  • It fills your entire kitchen with the kind of warmth that makes you close your eyes and breathe deeply.
  • One pot, one hour of gentle simmering, and you've created something that tastes like it took all day.
  • Lamb becomes impossibly tender, vegetables soften into the broth, and suddenly you understand why this soup has survived centuries.
02 -
  • Don't skip browning the lamb—that golden crust is where the depth of flavor lives, and rushing it means losing the foundation.
  • If foam rises during simmering, skim it away gently; a clear broth is a beautiful broth.
  • Taste and adjust salt near the very end, after the pasta is in—stock salt concentrates as liquid reduces, and you want control over that final flavor.
03 -
  • If you can't find lamb, chicken thighs will give you a similar tender result, though the flavor will be lighter and more delicate.
  • Make this soup at least a few hours before serving; the flavors meld and deepen as everything sits quietly together in that golden broth.
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