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Shurba (Beef and Vegetable Soup with Pasta)

The Quirky Foodster Team

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Ingredients

  • 400 g Beef, cut into small chunks
  • 100 g Small pasta (ditalini or similar)
  • 1 medium Onion, chopped
  • 2 medium Carrots, diced
  • 1 medium Potato, diced
  • 30 g Tomato paste
  • 3g Ground cumin
  • 2g Ground coriander
  • 30 ml Vegetable oil
  • 1.2 l Beef stock or water
  • 1/2 Lime, juiced
  • to taste Salt and black pepper

Method

  1. Heat the oil in a pot and brown the beef chunks well on all sides.
  2. Add the onion and cook until softened, then stir in the tomato paste, cumin and coriander.
  3. Pour in the stock, bring to a boil, then reduce heat and simmer covered for 45 minutes until the meat is tender.
  4. Add the carrots and potato and simmer for 10 minutes.
  5. Stir in the pasta and cook for a further 8-10 minutes until just tender.
  6. Season with salt, pepper and a squeeze of lime juice before serving hot.

Introduction: Shurba is a lighter, everyday soup reflecting the Italian culinary imprint left across the Horn of Africa, where small pasta shapes are simmered directly into a tomato-based broth alongside beef and vegetables.

Cultural Background: Shurba is a lighter, everyday soup reflecting the Italian culinary imprint left across the Horn of Africa, where small pasta shapes are simmered directly into a tomato-based broth alongside beef and vegetables. It is a comforting, quick meal enjoyed across Djiboutian households.

Tips: Add the pasta only near the end of cooking so it doesn’t turn mushy sitting in the broth.

Variations: Chicken can replace beef for a lighter version; some cooks add a spoonful of harissa for extra heat. Use vegetable stock and swap beef for chickpeas or diced mushrooms.

Storage: Refrigerate for up to 2 days; note the pasta will continue to absorb broth, so add a splash of water when reheating.

Reheating: Reheat gently on the stovetop, loosening with a little extra stock or water as needed.

Nutrition: Per serving: approx. 310 kcal, 24g protein, 30g carbohydrate, 10g fat, 3g fibre.

FAQs

Q: Why is there pasta in an African soup?
A: Djibouti’s cuisine carries strong Italian colonial influence via neighbouring Somalia, and small pasta shapes are a common addition to everyday soups.

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