Iraqi-style Bone Soup

Ingredients

In this adaptation, the traditional Romanian Ciorbă de oase is transformed into an Iraqi-style bone soup by incorporating the unique flavors and spices of Iraqi cuisine. The original recipe is enhanced with traditional Iraqi spices such as cumin, coriander, and turmeric, which infuse the soup with a warm and aromatic taste. Additionally, the use of Iraqi herbs like mint and parsley adds a fresh and vibrant element to the dish, further distinguishing it from the original. We alse have the original recipe for Ciorbă de oase, so you can check it out.

• 2 lbs (900g) beef bones 2 lbs (900g) beef bones
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the beef bones and cover with water. Bring to a boil and let it simmer for 10 minutes. Drain the bones and rinse them under cold water to remove any impurities.
2. 2.
   In the same pot, heat some oil and sauté the chopped onion and minced garlic until fragrant and golden.
3. 3.
   Add the beef bones back to the pot and pour in enough water to cover the bones. Bring to a boil, then reduce the heat and let it simmer for about 2 hours, skimming off any foam that rises to the surface.
4. 4.
   Add the diced carrots, potatoes, tomato, tomato paste, cumin, coriander, turmeric, paprika, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Continue simmering the soup for another 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.
   Remove the bay leaf and discard. Adjust the seasoning if needed.
7. 7.
   Serve the soup hot, garnished with fresh mint leaves and parsley.

Treat your ingredients with care...

• Beef bones — Choose bones with some meat attached to enhance the flavor and texture of the soup.
• Fresh mint leaves — Add the mint leaves just before serving to preserve their freshness and aroma.

Tips & Tricks

• For a richer flavor, roast the beef bones in the oven before simmering them in the soup.
• Adjust the spices according to your preference for a milder or spicier taste.
• Serve the soup with warm bread for a complete meal.

Serving advice

Serve the Iraqi-style Bone Soup hot as a main course, accompanied by warm bread or rice.

Presentation advice

Garnish each bowl of soup with a sprig of fresh mint and parsley to add a pop of color and freshness.