The weather is getting so chilly, and that means lots and lots of different soups to keep us warm!!! I was tired of the normal tomato, roasted vegetable, minestrone or even cream of chicken soup. I wanted something completely different….. and that is how I came up with a Persian Rice Soup, a.k.a Shorba Borenj. I always recommend making this soup with chicken that still has bones in it, because we will be making a stock from it. Also, if you don’t have potatoes, you can use turnips instead, but I prefer the flavour of the potatoes.
Preparation Time 15 minutes
Cook Time 1 hour
Serves 4-6
Ingredients
Broth
2 tablespoons oil
1 teaspoon garlic paste
1 sliced onion
1/2 kg chicken pieces- in bone
2 tomatoes - whole
1 litre chicken stock
Vegetable And Seasoning
1 potato- diced
2-3 carrots- sliced
1 cup soaked rice
Handful of chopped coriander
Salt and pepper- to taste
Instructions
Begin by heating the oil in a large pot on a medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent.
Add the chicken and cook it for 3-4 minutes until the colour changes.
Add 1 teaspoon garlic paste and cook it down. Add the tomatoes and continue cooking it until the skins of the tomatoes begin to blister.
Pour the chicken stock into the pot and cook it on a medium heat for 30 minutes until the meat is cooked through and tender. Remove the tomato skins and discard them.
Remove the chicken from the pot and set it aside. Take the chicken off the bones and throw the bones away.
Remove the solids (I.e. the tomatoes and onions from the stock). Grind it down until smooth. Pour the ground mixture back to the soup.
Add the chicken, potatoes and carrots to the soup. Adjust the seasoning then cook the soup on a low heat for around 10 minutes or until the potatoes are semi cooked through.
Add the soaked rice and coriander. Cook until the rice is done.
Garnish with additional chopped coriander and serve!
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