Shorba (Lamb and Peanut Soup)
Makes:
8 Servings
A hearty and delightful stew to warm your family's table. Enjoy this cozy stew with a grapefruit or orange for dessert.
Ingredients
- 3 pounds lamb bones (or lean beef ribs)
- 8 cups water (2 quarts)
- salt (2 teaspoons, optional)
- 1 1/2 cups onions, slightly chopped
- 1/2 pound carrots, peeled and cut into chunks (3-4 medium carrots or 12 baby carrots)
- 1 cabbage, cut into small wedges
- 3 cups string beans, trimmed
- 3 cloves garlic, chopped finely
- 4 tablespoons peanut butter (1/4 cup)
- 1 lemon, juiced (approximately 3 tablespoons)
- cooked rice (1/2 cup, optional)
Directions
- Wash hands with soap and water.
- In a 6-quart saucepan, simmer bones in 2 quarts of water and 2 teaspoons of salt (optional) for one hour.
- Add onions, carrots, cabbage, string beans, and garlic.
- Simmer for one hour until vegetables are thoroughly cooked.
- Remove lamb bones and purée the mixture.
- Add 4 tablespoons peanut butter thinned with lemon juice.
- Add cooked rice (optional).
- Add salt and pepper to taste.
Notes
North Dakota Food and Culture: A Taste of World Cuisine
North Dakota State University Extension Service
