Algerian Chorba Hearty Soup (Print)

A rich North African lamb soup with vibrant spices, fresh vegetables, and herbs, perfect for a cozy meal.

# Ingredients:

→ Meats

01 - 1.1 lbs lamb shoulder, cut into 3/4-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 tbsp 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 tsp ground cumin
14 - 1 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp ground cinnamon
17 - 1/2 tsp ground black pepper
18 - 1/2 tsp ground turmeric
19 - 1/2 tsp chili flakes (optional, to taste)
20 - 1 1/2 tsp salt (or to taste)

→ Staples

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

# Instructions:

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

# Pro Tips:

01 -
  • The lamb grows impossibly tender while the broth becomes silky and deeply savory—no rushing, just time doing its quiet work.
  • Those warming spices (cinnamon, cumin, coriander) create a flavor that tastes familiar even if you've never had it before, like your palate recognizes home in it.
  • It's the kind of soup that tastes better the next day, so you can actually enjoy your evening instead of being chained to the stove.
02 -
  • Don't skip the browning step with the lamb—that golden crust is non-negotiable, and it takes only 5 minutes to do it right.
  • Simmer gently rather than aggressively boiling, or the lamb fibers will tense up and stay tough instead of becoming creamy and soft.
  • The pasta should go in near the end so it doesn't turn to mush and lose its structure in the broth.
03 -
  • For a lighter version, swap the lamb for chicken thighs cut into chunks—they stay tender during the cook and cost less.
  • If you can't find fresh coriander, use cilantro or double the parsley; the soup won't suffer, just taste slightly different and still delicious.
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