Best 3 Shorba Baidha Algerian Chicken Soup Recipes
Shorba Baidha, also known as Algerian Chicken Soup, is a delectable and comforting dish that is enjoyed throughout Algeria and beyond. This traditional soup is a flavorful concoction of tender chicken, fresh vegetables, and aromatic spices. The name "Shorba Baidha" translates to "white soup" in Arabic, referring to the light-colored broth that is a hallmark of this dish. It is a nourishing and versatile soup that can be enjoyed as a starter or a main course, and is often served during special occasions and gatherings.
Here are our top 3 tried and tested recipes!
ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)
I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!
Provided by Um Safia
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
- Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
- Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
- If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
- If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.
SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.
Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube...
Provided by Um Safia
Categories Chicken Thigh & Leg
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
- Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
- Remove the chicken from the bones & place the chicken back in the pot.
- Add the chickpeas to the pot & simmer for further 10 minutes covered.
- Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
- Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
- Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.
TRADITIONAL SHORBA
This is the basic Egyptian soup. A traditional Egyptian meal consists of lamb, beef, or chicken, soup, rice, and a vegetable. This is the base soup for almost every Egyptian recipe. A Ramadan winner.
Provided by Felicia Manocchio
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
- Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 325.4 calories, Carbohydrate 11.3 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 2.3 g, Protein 27.6 g, SaturatedFat 5 g, Sodium 321.9 mg, Sugar 4.6 g
Tips:
- Choose high-quality chicken: Using fresh, free-range chicken will ensure the best flavor for your Shorba Baidha.
- Use a variety of vegetables: To create a flavorful and nutritious soup, include a variety of vegetables such as carrots, celery, onions, and turnips.
- Don't overcrowd the pot: When adding the chicken and vegetables to the pot, make sure not to overcrowd it. This will help the ingredients cook evenly.
- Simmer, don't boil: Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will help the flavors to develop and deepen.
- Season to taste: Once the soup is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice for a bit of brightness.
Conclusion:
Shorba Baidha is a delicious and comforting soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both beginner and experienced cooks. So next time you're looking for a hearty and flavorful soup, give Shorba Baidha a try. You won't be disappointed!
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