Save There's something about watching a pot of chorba come alive on the stove that makes the whole kitchen smell like home, even if home is somewhere you've only visited. I discovered this Algerian soup years ago while staying with a friend's family in Algiers, watching her grandmother layer spices into hot oil with the confidence of someone who's made this dish a thousand times. The aroma alone—cumin, coriander, cinnamon swirling together—told me this wasn't just soup, it was a conversation between flavors. Now when I make it, that same magic happens, and suddenly I'm back in that warm kitchen, learning how a few humble ingredients become something unforgettable.
I made this for a dinner party on a cold February evening when a friend mentioned she'd never tried Algerian food, and I watched her face change with the first spoonful. She closed her eyes, and in that moment I realized that chorba does something special—it doesn't just fill your stomach, it settles into you like you've been eating it your whole life. She asked for seconds and the recipe, and now she makes it too.
Ingredients
- Lamb shoulder, 500 g cubed: The backbone of this soup—choose pieces with some marbling because they'll become incredibly tender and give the broth a deep, savory body that makes everything else taste better.
- Onion, 1 large: Finely chopped onions dissolve into the base, creating sweetness and depth that balances all those warming spices.
- Carrots and celery, 2 each: These two work together to build the foundational flavor, and dicing them small means they'll soften completely into the broth.
- Potato and zucchini: The potato adds body and substance, while zucchini brightens things up and breaks down into tender pieces.
- Tomatoes, fresh and canned: Use one large fresh tomato (peeled) plus 400 g canned—this double tomato approach gives you brightness plus deep tomato flavor layered throughout.
- Garlic, 2 cloves minced: Add this with the softer vegetables so it melts right in without burning.
- Tomato paste, 2 tbsp: This is your umami anchor—cook it for a minute in the hot oil to deepen its flavor before adding liquid.
- Fresh coriander and parsley, 1 bunch each: Save about a quarter of each for garnish, because the fresh herb shower at the end is when the soup truly comes alive.
- Spice blend (cumin, coriander, paprika, cinnamon, pepper, turmeric, chili): These aren't random—they're the soul of the dish, and toasting them briefly in the oil releases everything they have to give.
- Olive oil, 2 tbsp: Good quality matters here because it carries the spices and supports the lamb.
- Water or beef stock, 1.5 L: Stock makes it richer, but water works too; the lamb will do most of the flavor-giving.
- Vermicelli or small soup pasta, 60 g: Add this near the end so it stays tender without disintegrating into mush.
Instructions
- Sear the lamb:
- Heat oil until it shimmers, then add lamb pieces in a single layer—don't crowd the pot or they'll steam instead of brown. Let them sit untouched for a minute before stirring so you get that caramelized crust. When all sides are golden, about 5 minutes total, you're building flavor that will carry through the entire soup.
- Build the flavor base:
- Add onion, garlic, carrots, celery, and potato, stirring occasionally as they soften. This takes about 5 minutes, and you'll notice the vegetables begin to release their juices and stick slightly to the bottom of the pot—that's intentional.
- Toast the spices:
- Stir in tomato paste and all your spices, cooking for exactly 2 minutes. The kitchen will smell incredible; you'll know it's ready when the mixture becomes fragrant and slightly darkened, clinging to the vegetables.
- Add the tomatoes:
- Stir in the fresh diced tomato, then the canned tomatoes with their juice, plus the zucchini. Everything should be coated in that spiced oil before you add liquid.
- Simmer the soup:
- Pour in your water or stock and bring everything to a boil, then immediately lower the heat and cover. Let it bubble gently for a full hour, skimming any foam that rises to the surface in the first 10 minutes—this keeps the broth clear and clean tasting.
- Add the pasta:
- Stir in vermicelli and simmer uncovered for 10 to 12 minutes until the pasta is tender but still has a slight bite. Taste as you go because pasta absorbs flavor and liquid quickly.
- Finish with herbs:
- Stir in your chopped parsley and coriander, adjust salt and pepper, then ladle into bowls. Garnish with reserved fresh herbs and serve with lemon wedges on the side.
Save My friend's 8-year-old asked for thirds of this soup, which is when I knew I'd gotten it right. There's something about food that brings people together without effort or pretense, and chorba has that power in spades.
Why This Soup Matters in Algerian Cooking
Chorba isn't fancy or complicated, which is precisely why it's been made for generations across North Africa. It's the soup you make when you want to nourish someone, when you want to say 'I care' without making a performance of it. The spices and the long simmer mean you're not just feeding someone—you're giving them comfort wrapped in flavor.
How to Make It Your Own
This recipe is flexible in the best way. Prefer chicken over lamb? It works beautifully and cuts the cooking time. Want more protein? Stir in a can of chickpeas during the last 15 minutes. Have different vegetables on hand? Swap them in—this soup is forgiving and rewards improvisation.
Serving and Storage Tips
Serve this hot with crusty bread or warm flatbread for dipping, and always have lemon wedges ready to squeeze in. The soup tastes even better the next day after the flavors have melded overnight in the fridge—reheat gently and add a splash of water if it's thickened too much.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- If the pasta absorbs too much liquid after sitting, thin it out with a little water or stock when reheating.
- Make a double batch on purpose so you have it ready for unexpected guests or a moment when you need comfort food fast.
Save This soup has a way of becoming a regular in your kitchen once you've made it even once. It asks for an hour of your time and repays you with warmth, comfort, and memories of sitting across from someone you care about, both of you reaching for another spoonful.
Recipe FAQs
- → What spices are used in the dish?
The dish combines ground cumin, coriander, paprika, cinnamon, black pepper, turmeric, and optional chili flakes to create its warm, aromatic profile.
- → Can other meats be substituted for lamb?
Yes, chicken can be used as a lighter alternative while maintaining the dish's rich flavors.
- → What vegetables are included in the stew?
Onions, carrots, celery, potatoes, zucchini, and fresh tomatoes contribute to the vegetable medley, providing texture and depth.
- → How is the texture of the soup enhanced?
Adding vermicelli or small soup pasta near the end of cooking adds a pleasant, tender texture to the dish.
- → What herbs finish the dish?
Fresh chopped coriander and parsley are stirred in at the end, then reserved leaves are used as garnish for a fresh herbal note.
- → What is a serving suggestion for this hearty meal?
Serving with crusty bread or flatbread complements the flavors and rounds out the meal well.