Meat chorba
10 servings
40 minutes
Meat chorba is a soulful dish of Serbian cuisine that combines simplicity in preparation with rich flavor. This thick, aromatic soup is made from tender pork, potatoes, carrots, and cream that gives it a velvety texture. The nuances of the process include pre-frying the meat and vegetables and adding flour with cream, making the chorba especially nutritious and filling. The origins of the dish trace back to the traditions of Balkan rural cuisine where hearty soups were valued for warming on cold days. Chorba is served hot or warm, revealing all its flavor nuances. Its creamy taste blends with a slight spiciness of black pepper while its thick consistency makes each spoonful rich and warming. A great choice for a cozy family dinner or to regain strength after a long day.
1
Pour water into the pot and place it on the stove. We will add vegetables to hot or even boiling water. This is necessary to reduce cooking time, which will preserve the beneficial properties of the ingredients.
2
We cut all solid ingredients into beautiful cubes. Since we will blend only part of the soup, not the whole thing. Beautifully chopped vegetables will create an aesthetic look for the soup.
3
We pour the potatoes into hot water. I had to pour out some water. Because there needs to be space for the other ingredients. If you have a larger pot, you don't need to pour out the water.
- Potato: 4 pieces
4
We stir the soup, cover it with a lid, and let it cook.
5
Meanwhile, put a piece of butter in the pan and fry the meat covered for 3-4 minutes. Then, salt the meat. You can add a little pepper. Continue frying the meat until golden brown.
- Butter: 30 g
- Pork: 300 g
- Salt: to taste
- Ground black pepper: to taste
6
For those without a blender, you can replace it with a fork and a strainer when preparing this soup. Cooked vegetables can be easily mashed with them. It's important to cut the meat, trimming all the fat and sinews.
7
Add diced carrots to the meat and sauté for 2 minutes without a lid.
- Carrot: 1 piece
8
Add the fried meat and carrots to our pot.
- Pork: 300 g
- Carrot: 1 piece
9
I closed the window to see the cooking process better.
10
In the same pan, we fry the onion. Then we place it on a separate plate.
- Onion: 1 piece
11
From the pot, we place a portion of the boiled potatoes and carrots onto the onion for further blending (or using a fork and strainer).
- Potato: 4 pieces
- Carrot: 1 piece
12
Fry a tablespoon of flour in butter until golden brown.
- Butter: 30 g
- Wheat flour: 1 tablespoon
13
Pour 150 g of cream into the frying pan with roasted flour. Mix well until smooth.
- Cream: 200 ml
14
So we take a portion of boiled potatoes and carrots, fried onions, and fried flour with cream in a separate plate. We add broth from the pot - about one ladle.
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Wheat flour: 1 tablespoon
- Cream: 200 ml
15
Blend until a homogeneous mass is obtained. Alternatively, mash everything with a fork by hand and then strain through a sieve.
16
Add the obtained mixture to our pot. Mix everything well. Taste it. If needed, add salt.
- Salt: to taste
17
Pour in the remaining cream – 50 g. Mix again.
- Cream: 200 ml
18
Reduce the heat of the stove and let it cook with cream for another 3 minutes.
19
We serve the soup in portions, hot or warm.