Shorba (Lamb and Peanut Soup)
A hearty and delightful stew to warm your family's table. Enjoy this cozy stew with a grapefruit or orange for dessert.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe (365g)
270
Calories
20g
Protein
17g
Carbs
14g
Fat
5g
Fiber
8g
Sugar
116mg
Sodium
Saturated Fat 5 g · Cholesterol 52 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
lamb bones (or lean beef ribs)
3 pounds
water
8 cups · 2 quarts
salt
2 teaspoons, optional
onions, slightly chopped
1 1/2 cups
carrots, peeled and cut into chunks
1/2 pound · 3-4 medium carrots or 12 baby carrots
cabbage, cut into small wedges
1
string beans, trimmed
3 cups
garlic, chopped finely
3 cloves
peanut butter
4 tablespoons · 1/4 cup
lemon, juiced (approximately 3 tablespoons)
1
cooked rice
1/2 cup, optional
Instructions
- 1
Wash hands with soap and water.
- 2
In a 6-quart saucepan, simmer bones in 2 quarts of water and 2 teaspoons of salt (optional) for one hour.
- 3
Add onions, carrots, cabbage, string beans, and garlic.
- 4
Simmer for one hour until vegetables are thoroughly cooked.
- 5
Remove lamb bones and purée the mixture.
- 6
Add 4 tablespoons peanut butter thinned with lemon juice.
- 7
Add cooked rice (optional).
- 8
Add salt and pepper to taste.
Source: USDA MyPlate Kitchen · North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service
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