Siga Shorba is a well-loved dish, particularly comforting throughout occasions of sickness. The savory broth, healthful greens, and tender beef create a scrumptious consolation meals expertise. However, this dish just isn’t restricted to sick days; it’s a flexible soup excellent for any time, notably excellent for a fast and simple dinner.
Equipment Recommendations for Making Siga Shorba
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Siga Shorba Recipe: How to Make Ethiopian-Style Beef Soup
Siga Shorba is a well-loved dish, particularly comforting throughout occasions of sickness. The savory broth, healthful greens, and tender beef create a scrumptious consolation meals expertise. However, this dish just isn’t restricted to sick days; it’s a flexible soup excellent for any time, notably excellent for a fast and simple dinner.
- Prep Time: half-hour
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- Category: Main Dishes
- Method: Simmer/Sauté
- Cuisine: Ethiopian
- Place the potatoes and carrots in a big pot and add sufficient water to cowl them by 3 inches. Bring to a boil over medium warmth. Stir and prepare dinner till they’re al dente however not absolutely cooked or mushy, 5–7 minutes. Remove from warmth, drain, and put aside.
- In a separate pot, sauté the diced onions in oil over medium warmth till they’re translucent and starting to brown, about 5 minutes.
- Add the cubed beef to the pot and prepare dinner, stirring sometimes, till the meat is browned on all sides, about 5 minutes.
- Add the cooked potatoes and carrots, diced tomatoes and their juice, and jalapeños to the pot. Cook, stirring constantly, till the greens start to melt, about 5 minutes.
- Stir in 2 cups of water and the bottom coriander. Continue to prepare dinner, stirring sometimes, for about 5 minutes to heat every thing by means of and mix the flavors.
- Stir within the flour after which add the milk. Bring to a boil over medium warmth and prepare dinner for five minutes, guaranteeing it stays at a boil.
- Add salt and pepper to style, then flip down the warmth to low. Cover and prepare dinner, stirring sometimes, till the potatoes and carrots are absolutely cooked, and the meat is tender, about quarter-hour.
- Serve the Ethiopian Potato and Beef Stew sizzling.
Nutrition
- Serving Size: 350g
- Calories: 450-500 kcal
- Sugar: 6-8g
- Sodium: 600-700mg
- Fat: 15-18g
- Saturated Fat: 4-5g
- Unsaturated Fat: 10-13g
- Trans Fat: 0g
- Carbohydrates: 30-32g
- Fiber: 3-4g
- Protein: 12-14g
- Cholesterol: 40-50mg
