Vegetable and Beef Soup/ Shorbit Khodra Bil Lahme
Description
The multicolored one-pot wonder delivers a surprisingly rich and deeply satisfying flavor. There is an earthy undertone from the carrots and potatoes, balanced by the savory flavors of onion, garlic, tomatoes, and beef cubes. Cumin powder, marjoram, paprika, and a touch of cayenne pepper perfume the broth, adding another layer of complexity to the soup.
Ingredients
- 4 large carrots peeled and diced
- 3 large tomatoes peeled and finely diced
- 2 large potatoes weighing 21 oz total, peeled and diced
- 4 medium onions sliced into discs
- 1 lb beef tenderloin or any tender cut of beef, cut into 2-inch cubes
- 1 teaspoon cumin powder
- 1 medium-sized green bell pepper diced
- 1 medium red bell pepper diced
- 2 garlic cloves chopped
- 2 teaspoons dried marjoram
- 1/4 cup olive oil
- 1 teaspoon salt or to taste
- 5 cups water
- 1 beef bouillon cube optional but recommended
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a large stockpot and sauté the beef cubes over medium heat for about 5 minutes, until browned.
- Add the sliced onions and garlic, and sizzle for a few minutes, stirring occasionally, until the onions turn translucent.
- Season the beef and onions with cumin powder, dried marjoram, paprika, salt, and cayenne, if using. Stir and cook for 10 seconds to distribute the flavors evenly.
- Stir in the diced carrots, potato cubes, diced green and red bell peppers, and chopped tomatoes. Give it a quick stir.
- Add the water and beef bouillon, if using.
- Bring to a boil, then reduce the heat to low. Cover and cook for 1 hour and 20 minutes, allowing the vegetables to cook through and the flavors to mellow together. Serve with crusty bread.
Video
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