Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 cup orzo pasta
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup zucchini, chopped
- 1 cup potatoes, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, cook the lamb over medium heat until browned on all sides.
2. Add the onion and garlic, and cook until the onion is translucent.
3. Add the diced tomatoes and chicken broth, and bring to a boil.
4. Add the orzo pasta, carrots, celery, zucchini, and potatoes, and reduce the heat to a simmer.
5. Cook for 20-25 minutes, or until the vegetables are tender and the orzo is cooked.
6. Stir in the fresh parsley, and season with salt and pepper to taste.
7. Serve hot.
30-40 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Any type of pasta can be used instead of orzo.
- Other vegetables such as green beans or peas can be added or substituted.
Variations:
- Add a can of chickpeas for extra protein.
- Use different herbs such as thyme or rosemary for added flavor.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- Brown the lamb well for added flavor.
- Use fresh vegetables for the best taste.
- Add more broth if needed to achieve desired consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of parsley on top.
Garnishes:
- Fresh parsley or a dollop of sour cream.
Pairings:
- Crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
Food history:
- Bourou-Bourou is a traditional soup from the island of Corfu in Greece.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
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Region: Algerian