Algerian Lamb Chorba Soup (Printable)

A nourishing Algerian lamb soup with spices, vegetables, and tender meat for a flavorful, warming dish.

# What You Need:

→ Meats

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

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium potato, peeled and diced
06 - 1 medium 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 - ½ tsp ground cinnamon
17 - ½ tsp ground black pepper
18 - ½ tsp ground turmeric
19 - ½ tsp chili flakes (optional, to taste)
20 - 1 ½ tsp salt (or to taste)

→ Staples

21 - 2 tbsp olive oil
22 - 6 ⅓ cups water or low-sodium beef stock
23 - 2 oz vermicelli or small soup pasta

# How-To:

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, until softened, about 5 minutes.
03 - Stir in tomato paste, ground cumin, ground coriander, paprika, cinnamon, black pepper, turmeric, chili flakes (if using), and salt. Cook for 2 minutes until fragrant.
04 - Add diced fresh tomato, canned chopped tomatoes, and zucchini. Mix thoroughly.
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 small soup pasta and simmer for 10 to 12 minutes until tender.
07 - Stir in chopped parsley and coriander. Adjust seasoning if necessary.
08 - Ladle into bowls, garnish with reserved herbs, and serve hot with lemon wedges.

# Expert Advice:

01 -
  • The spice blend creates a warm, complex flavor that feels like a hug in a bowl, never overpowering.
  • Tender lamb and soft vegetables mean every spoonful is satisfying without being heavy.
  • It's the kind of soup that tastes even better the next day, making it perfect for meal prep.
02 -
  • Don't skip browning the lamb properly; this is where the soup's depth comes from, not from long simmering alone.
  • Add the zucchini late in cooking so it stays slightly firm instead of dissolving into mush.
  • Fresh herbs added at the end make all the difference between good soup and memorable soup.
03 -
  • Make this soup a day ahead and refrigerate it—the flavors will deepen overnight and the fat will solidify on top for easy skimming.
  • If the soup seems too thin, let it simmer uncovered for an extra 10 minutes to reduce the liquid and concentrate the flavors.
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