KARAM SHORVA-CABBAGE SOUP
250 g (9 oz. ) mutton or beef , 40 g or 3 tablespoons of vegetable
oil, 200 g (7 oz.) cabbage, 50 g (2 oz.) carrots, 300 g (6 oz.) tomatoes,
200g (7 oz.) potatoes.
Cut meat into 20-30 g (1 oz.) pieces and fry it in pan in
vegetable oil
until browned. Add sliced onions, large equal-sized pieces of carrots,
and continue to saute. Then add shredded cabbage and quartered tomatoes.
Pour in water and bring to a boil. Add quartered potatoes and cook on
medium heat until done. In the final 5-19 minutes of preparation,
remember to add salt and spices to taste. Serve soup garnished with fresh
chopped greens.
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