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Yesiga Shorba (Spiced Meat Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep
45 minutes
Cook
4
Servings

Ingredients

  • 400 g (14 oz) beef or lamb stew meat, cubed
  • 1.2 litres (5 cups) water
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 medium carrot, sliced
  • 1 medium potato, cubed
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cardamom
  • 2 tbsp vegetable oil
  • Salt, to taste
  • 2 tbsp chopped fresh parsley, to garnish

Method

  1. Heat the oil in a large soup pot and brown the meat on all sides over medium-high heat, about 6-8 minutes.
  2. Add the onion and cook until softened, about 6 minutes.
  3. Stir in garlic, ginger, black pepper and cardamom, and cook for 1 minute until fragrant.
  4. Pour in the water, bring to a boil, then reduce heat and simmer, covered, for 30 minutes until the meat is tender.
  5. Add the carrot and potato, and simmer for a further 12-15 minutes until the vegetables are cooked through.
  6. Season with salt to taste, ladle into bowls, and garnish with chopped parsley.

Introduction: Yesiga Shorba is a warming, lightly spiced meat and vegetable soup, often served to break a fast or to soothe and nourish, particularly during colder months or after periods of illness.

Cultural Background: Yesiga Shorba is a warming, lightly spiced meat and vegetable soup, often served to break a fast or to soothe and nourish, particularly during colder months or after periods of illness. Its clear, gently spiced broth distinguishes it from the thicker berbere-based stews Ethiopia is best known for.

Tips: Skim any foam from the surface in the first few minutes of boiling for a clearer broth. A squeeze of lemon at the end brightens the flavour of the soup.

Variations: A version with chicken instead of beef cooks in about half the time. Some cooks add a small amount of berbere for a gentle warmth.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot throughout.

FAQs:

Q: Can I use bone-in meat for more flavour?
A: Yes, bone-in cuts add extra richness to the broth; simply simmer a little longer and skim more thoroughly.

Q: Is this soup spicy?
A: No, Yesiga Shorba is a mild soup; the warmth comes from black pepper and cardamom rather than berbere or chilli.

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