Best 3 Wonderful Iraqi Shorba Soup Gluten Free Recipes

Do you crave a wholesome and flavorful dish that nourishes your body and soul? Look no further than the exquisite Iraqi Shorba Soup, a culinary treasure trove of taste and tradition. This delectable soup, hailing from the heart of Mesopotamia, is a symphony of vibrant flavors, aromatic spices, and wholesome ingredients. With a tantalizing blend of tender lamb, aromatic rice, a medley of vegetables, and the warmth of fragrant spices, Iraqi Shorba Soup promises a memorable dining experience. Discover the secrets of preparing this gluten-free delight, ensuring it caters to your dietary needs while delivering an unforgettable culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

WONDERFUL IRAQI SHORBA (SOUP) (GLUTEN FREE)

Wonderful Iraqi Shorba (Soup) (Gluten Free) image

Definatly 5 stars. Perfect for Ramadan after iftar and prayers. I don't not measure the amounts of each ingredient so they are all approximate to be added to personal taste. This is a version of Iraqi Shorba originally found on http://www.geocities.com/umhajar/phood1.html in combination with Recipe #154729.

Provided by UmmBinat

Categories Potato

Time 1h10m

Yield 3 bowels, 3 serving(s)

Number Of Ingredients 16

Ingredients

1 medium cooking onion
1/4 cup olive oil
1 whole dried lime, pierced once with a skewer (loomi, Not optional! It gives it's distinctive taste to this soup)
2 tablespoons tomato paste
3 garlic cloves, crushed
1 medium tomatoes, chopped
sea salt
fresh ground black pepper
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1 large carrot, diced
1 medium yellow potato, diced
3 1/2 cups chicken stock (I use my own homemade)
1/4 cup red lentil
1/4 cup rice vermicelli, broken up
1 lemon, a fresh squeeze for each serving (optional but delicious)

Steps:

Fry onions in olive oil over medium heat until they are transparent.
Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
Add garlic, sea salt, freshly ground black pepper, and ground cumin.
Add the tomato, tomato paste, chicken stock & cilantro.
Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
Adjust salt to taste.
Add broken up vermicelli noodles and cook until done (not mushy).
Squeeze the lemon into the soup or on individual servings.
Enjoy!

IRAQI SHORBEH- EASY LENTIL SOUP

Iraqi Shorbeh- Easy Lentil Soup image

this food is a staple in my house. you cant go wrong. its fast, incredibly easy, and healthy too. serve with toasted pita.

Provided by chef2six

Categories Lentil

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups orange lentils
4 cups water
1/2 tablespoon salt or 1 chicken bouillon cube
1/2 teaspoon black pepper
1 tablespoon dry onion

Steps:

1. wash lentils.
2. fill pot with lentils and water, pepper and salt, onion.
3. bring to a rapid boil.
4. cover, reduce heat to simmer.
5. cook 20-25 min until thick and yellow.

TRADITIONAL SHORBA

Traditional Shorba image

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

Ingredients

1 (2 to 3 pound) whole chicken, rinsed and patted dry
1 cup tomato puree
1 large whole onion
2 bay leaves
2 pods cardamom
2 pieces mistika
salt and ground black pepper to taste

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:

Mise en place: As with any soup, having all of your ingredients prepped and measured before you start cooking will make the process go much smoother.
Sauté the vegetables: Sautéing the vegetables in the olive oil before adding the broth adds flavor and depth to the soup.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and not too salty. You can use chicken, beef, or vegetable broth, depending on your preference.
Add the lentils and rice last: The lentils and rice need to cook for a while, so add them to the soup last. This will ensure that they are cooked through but not overcooked.
Season to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices.

Conclusion:

Iraqi Shorba Soup is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give Iraqi Shorba Soup a try.