Chorba - Moroccan Cuisine

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Soup of Vegetables originally from Fes city

Ingredients for 6 people

• 250 g of calf meat
  
• 2 carots
  
• 2 turnips
  
• 2 potatoes
  
• 2 branches of celery
  
• 3good tomatoes
  
• 1 bouquet of parsley
  
• 1 onion
  
• half tea cup of vermecilli
  
• 1 soup spoonful of oil
  
• 1 coffee spoonful of pepper
  
• 1 pinch of safran

Preparation

Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a boiler ,add the meat cut in little pieces plus the vegetables(except for tomatoes with parsley,crushed onion,oil salt, pepper and safran ;then add 2 ltres of water, put the boiler on fire till boiling.

Remove the tomatoes pedencule, wash them and plunge them for 1 mn into boiled water before peeling them, crush the pulp with a fork in a pan, put the tomatoes in the boiler and miw, cover the boiler and leave it cook on a medium fire for 60mn

10 minutes before serving, throw vermecilli in rain , cover the and leave it to cook.serve as soon as it is cooked.