Soups
Muriwo Soup weNyama
Ingredients
- 500 g (1 lb) beef shin or stewing beef, cut into chunks
- 1.5 litres (6 cups) water
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, diced
- 200 g (7 oz) leafy greens (rape or spinach), shredded
- 2 tomatoes, chopped
- 1 bay leaf
- Salt and pepper, to taste
Method
- Place the beef in a large pot with the water, onion and bay leaf. Bring to a boil, skimming off any foam.
- Reduce heat and simmer for 50-60 minutes until the beef is tender.
- Add the carrots, potatoes and tomatoes, and simmer for a further 15-18 minutes until the vegetables are tender.
- Stir in the shredded greens and cook for a final 5 minutes until wilted.
- Season with salt and pepper, remove the bay leaf, and ladle into bowls to serve hot.
Introduction: A comforting, hearty soup found in Zimbabwean homes, combining beef, root vegetables and leafy greens into a nourishing one-pot meal, often prepared for family lunches or to comfort someone who is unwell.
Cultural Background: A comforting, hearty soup found in Zimbabwean homes, combining beef, root vegetables and leafy greens into a nourishing one-pot meal, often prepared for family lunches or to comfort someone who is unwell.
Tips: Simmer the beef gently for maximum tenderness before adding the vegetables. Add the greens last so they retain some colour and don’t overcook. This soup thickens naturally as it sits — thin with extra water if needed when reheating.
Variations: Add a handful of rice or barley for a heartier, more filling soup. Use pumpkin in place of potato for natural sweetness. Add a chopped chilli for gentle heat. A vegetarian version can be made with vegetable stock and extra beans or lentils in place of beef, though this departs from the traditional recipe.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop, adding a splash of water if the soup has thickened.
Nutrition: Per serving (approx.): 280 kcal, 24 g protein, 22 g carbohydrates, 10 g fat, 4 g fibre.
FAQs:
Q: What cut of beef works best?
A: Beef shin or a similar stewing cut gives the richest broth and most tender result after slow simmering.
Q: Can I add other vegetables?
A: Yes, this soup is flexible — pumpkin, green beans or turnip all work well.
Q: Is this soup traditionally spicy?
A: No, it’s mild and comforting by default, with chilli as an optional addition.
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