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Yataklet Shorba (Ethiopian Vegetable Soup)

The Quirky Foodster Team

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

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 100 g (1 cup) green cabbage, shredded
  • 1 litre (4 cups) vegetable stock or water
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground turmeric
  • Salt, to taste
  • 2 tbsp chopped fresh coriander, to garnish

Method

  1. Heat the oil in a large pot and sauté the onion until soft, about 6 minutes.
  2. Add garlic, black pepper and turmeric, and cook for 1 minute until fragrant.
  3. Add the potatoes and carrots, stir to coat, and cook for 3-4 minutes.
  4. Pour in the stock or water, bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
  5. Add the shredded cabbage and simmer for a further 8-10 minutes until all vegetables are tender.
  6. Season with salt, ladle into bowls, and garnish with fresh coriander.

Introduction: Yataklet Shorba is a light, wholesome vegetable soup enjoyed during fasting periods observed by the Ethiopian Orthodox Church, when animal products are avoided.

Cultural Background: Yataklet Shorba is a light, wholesome vegetable soup enjoyed during fasting periods observed by the Ethiopian Orthodox Church, when animal products are avoided. Its simple, comforting broth reflects the everyday resourcefulness of Ethiopian home cooking.

Tips: Cut vegetables into similarly sized pieces for even cooking. A dash of lemon juice at serving brightens the flavour of the broth.

Variations: Adding a handful of green lentils makes this soup more filling. Some versions include diced tomato for extra depth.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop until piping hot, adding a splash of water if needed.

FAQs:

Q: Can I add protein to this soup?
A: Yes, cooked chickpeas or lentils can be added without disrupting the character of the dish.

Q: What makes this a 'fasting' soup?
A: It contains no meat, dairy or eggs, in keeping with Ethiopian Orthodox fasting rules observed on Wednesdays, Fridays and during Lent.

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