Shorba (Lamb and Peanut Soup)
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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
- 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)
Instructions
- Wash hands with soap and water.
- In a 6-quart saucepan, simmer lamb 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.
Nutrition
| Calories | 115 |
|---|---|
| Protein | 5 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 80 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service