
Ingredients
3 pounds lamb bones (or lean beef ribs)
8 cups water (2 quarts)
salt (2 teaspoons
optional)
1 1/2 cups onions
slightly chopped
1/2 pound carrots
peeled and cut into chunks
1 cabbage
cut into small wedges
3 cups string beans
trimmed
3 cloves garlic
chopped finely
4 tablespoons peanut butter (1/4 cup)
1 lemon
juiced (approximately 3 tablespoons)
cooked rice (1/2 cup
optional)
Steps
Wash hands with soap and water.
In a 6-quart saucepan, simmer lamb bones in 2 quarts of water and 2 teaspoons of salt (optional) for one hour.
Add onions, carrots, cabbage, string beans, and garlic.
Simmer for one hour until vegetables are thoroughly cooked.
Remove lamb bones and purée the mixture.
Add 4 tablespoons peanut butter thinned with lemon juice.
Add cooked rice (optional).
Add salt and pepper to taste.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 396 |
Total Fat | 22 g |
Saturated Fat | 8 g |
Cholesterol | 88 mg |
Sodium | 135 mg |
Carbohydrates | 17 g |
Dietary Fiber | 6 g |
Total Sugars | 8 g |
Added Sugars included | 0 g |
Protein | 34 g |
Vitamin D | 0 mcg |
Calcium | 99 mg |
Iron | 4 mg |
Potassium | 775 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Shorba (Lamb and Peanut Soup). Recipe source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.