Yeadengware Shorba

Yeadengware Shorba Recipe: Ethiopian Vegetarian Soup

Region / culture: Ethiopia | Preparation time: 10 minutes | Cooking time: 1 hour and 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Yeadengware Shorba is a traditional Ethiopian kidney bean soup that is hearty, flavorful, and perfect for a cold day. This soup is easy to make and is packed with nutritious ingredients that will keep you satisfied.

History

Yeadengware Shorba has been a staple in Ethiopian cuisine for centuries. It is a simple yet delicious soup that is often served as a first course or as a light meal. The combination of kidney beans, vegetables, and beef stock creates a rich and comforting dish that is loved by many.

Ingredients

1.5 cups kidney beans, soaked in
4 cups water overnight (or two 15 oz (425 g) cans kidney beans, drained and rinsed)
6 cups water
1 small leek, chopped
1 small carrot, peeled and chopped
3 cups vegetable or beef stock
salt, to taste
1 small potato, peeled and chopped
2 tbsp pastina (small soup pasta) (or you can break up soup noodles)

How to prepare

Put soaked kidney beans in a large saucepan with 6 cups of water. Bring to a boil, then reduce heat and simmer for about an hour until they are done.
If you are using canned kidney beans, you can skip the step of simmering the beans for an hour.
Add the leek, carrots, stock, and salt to the saucepan. Cook for approximately 10 minutes.
Add the potatoes and pastina to the saucepan. Bring to a boil quickly, then reduce heat and cook for an additional 15 minutes.
Serve hot with injera, if available, or with pita bread.
Serve hot as a first course for 4 people or as a light meal with torn traditional injera bread.

Comments

This soup is so simple and pure that it perfectly reflects the ancient land of Ethiopia. Ethiopia, reputedly founded by the son of King Solomon and the Queen of Sheba, ruled by the fabulous Prester John, and abandoned by Samuel Johnson's Rasselas, the Prince of Ethiopia.

Variations

For a vegetarian version, you can omit the beef stock and use vegetable stock instead.
Add some chopped tomatoes or spinach for extra flavor and nutrition.

Cooking Tips & Tricks

If you are using canned kidney beans, make sure to rinse them well before adding them to the soup.

- Be sure to taste the soup as it cooks and adjust the seasoning as needed.

- For a thicker soup, you can mash some of the kidney beans before adding the vegetables.

Serving Suggestions

Yeadengware Shorba is best served hot with injera, a traditional Ethiopian flatbread. It can also be enjoyed with pita bread or crusty bread.

Cooking Techniques

Simmering the kidney beans until they are tender is key to developing the flavors of the soup.

- Be sure to cook the vegetables until they are soft but still retain their texture.

Ingredient Substitutions

You can use any type of beans in place of kidney beans, such as black beans or pinto beans.

- Feel free to add any vegetables you like, such as bell peppers, zucchini, or kale.

Make Ahead Tips

Yeadengware Shorba can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Serve Yeadengware Shorba in individual bowls garnished with fresh herbs, a drizzle of olive oil, and a sprinkle of black pepper.

Pairing Recommendations

Yeadengware Shorba pairs well with a crisp green salad or a side of roasted vegetables. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover Yeadengware Shorba in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Yeadengware Shorba contains approximately 200 calories.

Carbohydrates

Each serving of Yeadengware Shorba contains approximately 30 grams of carbohydrates.

Fats

Each serving of Yeadengware Shorba contains approximately 2 grams of fats.

Proteins

Each serving of Yeadengware Shorba contains approximately 8 grams of proteins.

Vitamins and minerals

Yeadengware Shorba is a good source of Vitamin A, Vitamin C, Iron, and Potassium.

Alergens

This recipe contains gluten from the noodles. It may also contain traces of soy if the beef stock contains soy.

Summary

Yeadengware Shorba is a nutritious and balanced meal that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Yeadengware Shorba is a delicious and nutritious Ethiopian kidney bean soup that is perfect for a cozy meal. Packed with protein, fiber, and essential vitamins and minerals, this soup is sure to become a favorite in your household. Enjoy it with injera or your favorite bread for a satisfying and comforting meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Yeadengware Shorba like it was yesterday. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was an amazing cook, had a friend who was known for her delicious soups and stews. One day, she came over to our house and brought with her a pot of Yeadengware Shorba.

As soon as I took my first sip of the fragrant, flavorful soup, I knew I had to learn how to make it myself. The rich blend of spices, the tender chunks of meat, and the hearty vegetables all came together in perfect harmony. I begged my grandmother's friend to teach me the recipe, and she agreed.

Over the next few weeks, I spent countless hours in my grandmother's friend's kitchen, watching as she worked her magic. She showed me how to select the best cuts of meat, how to chop the vegetables just right, and most importantly, how to season the soup with a careful hand.

As I learned the recipe for Yeadengware Shorba, I also learned about the history and tradition behind it. This hearty soup originated in the northern region of India, where the winters are cold and harsh. It was traditionally made with whatever ingredients were on hand, making it a versatile and adaptable dish.

The key to a truly authentic Yeadengware Shorba, I learned, was in the spices. Cumin, coriander, turmeric, and garam masala were just a few of the essential ingredients that gave the soup its distinctive flavor. The meat, whether it be lamb, chicken, or beef, was slow-cooked until it was tender and juicy, adding another layer of richness to the dish.

As I perfected my technique and honed my skills, I began to make Yeadengware Shorba for my family and friends. They were always amazed at how such a simple dish could be so incredibly delicious. The soup became a staple at our family gatherings and celebrations, a comforting and nourishing reminder of my grandmother's friend and the lessons she had passed down to me.

Years passed, and I continued to make Yeadengware Shorba, each time adding my own twist and flair to the recipe. I experimented with different spices, tried out new vegetables, and even added a splash of coconut milk for a creamy touch. But no matter how much I tinkered with the recipe, the essence of the dish remained the same – a warm, comforting bowl of soup that brought people together.

Now, as I sit in my kitchen, preparing a pot of Yeadengware Shorba for my grandchildren, I can't help but smile as I think back on the journey that brought me here. The recipe for this soup has been passed down through generations, from my grandmother's friend to me, and now to my own family. It is a reminder of the power of food to connect us, to nourish us, and to bring us joy.

As I take a spoonful of the steaming soup and savor the complex flavors on my tongue, I am filled with gratitude for the knowledge and wisdom that has been shared with me. And as I watch my grandchildren eagerly dig into their bowls, I know that the tradition of Yeadengware Shorba will live on for many more years to come.