Chorba Beida or White Chorba as it’s called in our home is a traditional Algerian soup from Algiers and Constantine. We normally have it throughout Ramadan or even on a cold Florida night which is not often, lol. Traditionally the soup is made without vegetables. For a culture that uses more vegetables than meat I found it odd that the soup required none. But my mother in law adds potato and zucchini, so we do too. White Chorba has a counterpart known as Chorba Frik that has frik (ground durum) but for White Chorba rice, orzo, vermicelli or even angel hair is used instead.
- 1 pound chicken (breast is best)
- 1 small onion chopped
- 2 small potatoes chopped
- 1/2 cup chickpeas (soaked overnight)
- 1 small zucchini chopped
- 1 egg
- 1 handful of fresh parsley chopped
- handful of angel hair (no more than a nickel in diameter)
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon salt
- 1/2 tablespoon cinnamon
- 1/2 teaspoon black pepper
- 5 cups hot water
- chicken bouillon (optional)
- In a soup pot, heat olive oil and add onions. Sprinkle with a bit of salt to sweat until translucent.
- Add chopped chicken then season with salt, cinnamon and black pepper. Brown chicken slightly. Do not let chicken stick to pot.
- Then add chickpeas and potatoes. Fill pot with 5 cups hot water. Bring to a boil.
- Once the boil has started, let it do so for 1 minute then turn down to medium-low heat and let simmer for 30 minutes.
- Add zucchini to pot and continue simmering for an additional 15 minutes.
- In a small bowl beat the egg, and lemon.
- While stirring the pot profusely pour in the egg and lemon mixture. This will make the soup turn white in color. Continue stirring to throughly mix the egg in.
- Turn off heat and let sit for 5 minutes.
- Pour into bowls and garnish with parsley.
- Serve with boureks (Algerian Fried Pastry) and bread such as a baguette.