Algerian Red Tomato Soup (Shourba)
If there is one soup that is eaten in every Algerian home, it is Shourba, a tomato based soup filled with veggies and a grain that makes it hearty and filling. In Ramadan, this soup is the first thing we eat after the initial date and beverage.
Serve it with bourak or kissra for a truly authentic meal.
Bulgur (from Turkish: bulgur; also burghul, from Arabic: برغل bourghoul, "groats") is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat (Source: Wikipedia)
Algerian Red Soup (Shourba)
This soup tastes even better the next day as the burgul fiber breaks down further and thickens the soup.
by Little G | May 2019
- Prep time: 20 minutes
- Cook time: 2 hours
- Inactive time: 0 minutes
- Total time: 2 hours 20 minutes
- 1.5 lbs chuck roast or lamb, cut into 8 ounce pieces (about 3)
- 1.25 tablespoon Salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons Ras El Hanout
- 1/4 teaspoon cinnamon
- 1/2 bunch of cilantro, 1.5 cup diced
- 1 medium red onion, diced
- 8 garlic cloves, minced *
- 2 large tomatoes, ripe red (crush)*
- 1 medium zucchini, diced
- 5 celery stalk, diced *
- 1 large carrot, diced
- 1 cup bulgur (see note)
- 2 tablespoons spoons tomato paste
- 2 tablespoon olive oil
- 8.5 cups of water or low sodium vegetable or beef stock
- 1 lemon
- Mint fresh or dried
- 1 hot pepper
- In a large heavy-bottomed pot(pressure cooker is best) placed on medium heat add olive oil.
- Once shimmering add the red onions and crushed garlic. Stir until translucent, 5 minutes.
- Add the meat along with the following spices and mix: salt, black pepper, Ras El Hanout, paprika, black pepper and half of the cinnamon. Mix very well and allow the meat to sauté and lightly brown on all sides.
- Add tomato paste and mix.
- Add crushed tomatoes and half of the cilantro. Stir to mix.
- Add the carrots, celery and zucchini. Let them saute until they wilt. 15 minutes.
- Add the water or stock and bring to a boil. Lower the temperature so it is simmering. Cover and cook for 1 hour.
- Turn off the stove and remove from the heat.
- Remove the meat from the soup and set aside. Let the liquid cool slightly.
- Using a hand blender(easiest option) blend the soup so it is a smooth liquid consistency.
- Cut the meat into small pieces and remove from bone and add back to the soup.
- Put back on the stove and bring it to simmer over medium heat.
- Add the bulgar and cook for an additional 45 minutes.
- Add a few mint leaves, hot peppers and allow to simmer 5 minutes.
- Allow the soup to cool down before serving.
- Garnish with fresh cilantro and lemon.
- We use burgul Zaid brand number 1.
- You can also use chicken or eliminate meat completely in this recipe.
Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.