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Shorba (Puree Of Lamb Khartoum)
3 Lbs. lamsbotten

2 quarts water

2 theelepel. zout

1/2 Lb. whole uien, peeled

1/2 Lb. worteltjes, peeled and cut in chunks

1/2 Lb. kool, cut in small partjes

1/2 Lb. string beans, trimmed

3 tenen knoflook, chopped finely

4 Eetlepel peanut boter

1 citroen (sap of)

1/2 cup cooked rijst (eventueel)

zout

peper
  • Omschrijving recept: Soepen; Sudanees
  • Aantal Porties: 8
  • Bron: Bea Sandler - The African Cookbook

Bereiding

In a 6-quart sauspan simmer: 3 Lbs. lam bones in 2 quarts water and 2 theelepel. zout for one hour. add 1/2 Lb. whole peeled uien, 1/2 Lb. peeled worteltjes, cut in chunks, 1/2 Lb. kool, cut in small partjes, Lb.

trimmed string beans and 3 tenen finely chopped knoflook. simmer for 1 hour until groenten are thoroughly cooked. remove lam bones and put the mixture through a sieve or food mill. add: 4 Eetlepel peanut boter thinned with the sap of 1 citroen and optionally 1/2 cup cooked rijst.

correct the seasoning with zout, peper, etc. serve in soup bowls, about 1 cup per portion.

Notities

This is a most interesting soup. It is a medium puree sparkled with peanut boter and citroen. The Sudanese usually add rijst but it is omitted here since rijst is served with the entree. Three tenen knoflook may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating knoflook flavor.