Ingredients with Measurements:
- 1 lb lamb meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1 cup chopped kale
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the pot over medium-high heat and add the lamb meat. Cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the turmeric, cumin, coriander, salt, and black pepper to the pot and stir to combine.
4. Pour in the water and bring to a boil. Reduce the heat to low and cover the pot with the lid. Simmer for 30 minutes.
5. Add the kale, carrots, potatoes, and tomatoes to the pot and stir to combine. Cover the pot with the lid and simmer for an additional 20 minutes, or until the vegetables are tender.
6. Stir in the cilantro and scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium-high heat for browning the lamb meat, and low heat for simmering the soup.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
Protein: 30g
Sodium: 650mg
Fiber: 5g
Substitutions for ingredients:
You can substitute lamb meat with beef or chicken. You can also use spinach instead of kale, and sweet potatoes instead of regular potatoes.
Variations:
You can add other vegetables such as zucchini, bell peppers, or green beans. You can also add lentils or chickpeas for extra protein.
Tips and tricks:
- Use a wooden spoon to stir the soup to prevent the vegetables from breaking apart.
- You can adjust the amount of water to your liking, depending on how thick or thin you want the soup to be.
- If you want a spicier soup, you can add chili powder or red pepper flakes.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with a sprig of cilantro or scallions.
Garnishes:
Cilantro, scallions, or a dollop of plain yogurt.
Pairings:
This soup pairs well with crusty bread or naan.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, you can add more water or broth. If it's too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Sopi is a traditional Ethiopian soup made with a variety of vegetables and spices. It's often served with injera, a sourdough flatbread.
Flavor profiles:
This soup has a savory and slightly spicy flavor, with hints of ginger and cilantro.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Albanian