Kurdish-style Beef Soup

Ingredients

In this Kurdish adaptation of the Romanian dish Ciorbă de văcuţă, we incorporate traditional Kurdish spices and flavors to create a unique and distinct soup. The original Romanian recipe typically includes ingredients such as sour cream and vinegar, which are omitted in this Kurdish version. Instead, we focus on enhancing the flavors with a blend of aromatic spices and fresh vegetables, staying true to the culinary traditions of Kurdish cuisine. We alse have the original recipe for Ciorbă de văcuţă, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and ground turmeric, and cook for another minute to toast the spices.
4. 4.
   Add the diced carrots, cubed potatoes, bay leaf, and beef broth to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Remove the bay leaf from the soup and adjust the seasoning if needed.
7. 7.
   Serve the Kurdish-style Beef Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — For the most tender results, choose a cut of beef suitable for slow cooking, such as chuck or stewing beef. Trim any excess fat before cubing the meat.
• Ground spices — To enhance the flavors, consider toasting the ground cumin, coriander, and turmeric in a dry pan for a minute before adding them to the soup. This will release their aromatic oils and deepen their flavors.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the soup.
• If you prefer a thicker broth, you can mash some of the cooked potatoes into the soup to create a creamier texture.
• This soup tastes even better the next day, as the flavors have more time to meld together. Consider making a larger batch and enjoying it as leftovers.
• Feel free to customize the vegetables in the soup according to your preference. You can add other vegetables such as bell peppers or zucchini for added variety.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Kurdish-style Beef Soup as a main course, accompanied by warm crusty bread or traditional Kurdish flatbread. It pairs well with a side of fresh salad or pickled vegetables for a refreshing contrast. Enjoy this comforting soup on a chilly day or whenever you crave a taste of Kurdish culinary heritage.

Presentation advice

When serving the soup, ladle it into individual bowls and garnish each portion with a sprinkle of fresh parsley. The vibrant green color of the parsley adds a pop of freshness to the dish. Consider serving the soup in traditional Kurdish bowls or clay pots to enhance the cultural experience.