Soups & chorba Fasting
Pea chorba
A summer soup of peas, carrot and potato in a light tomato broth, eaten warm with bread.
Recipe from Туѓино Јабано
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Fasting
- Suitable
Ingredients 12 ingredients
Method
- Warm the oil in a pot and soften the onion, carrots and parsley root over a low heat for about ten minutes, without letting them colour.
- Take the pot off the heat, stir in the paprika, then return it to the heat and add the grated tomato. Cook it for five to eight minutes, until it darkens and thickens.
- Pour in the water, add the savory and a good pinch of salt, bring to the boil, then add the potatoes and simmer for fifteen minutes.
- Add the peas — fresh ones need ten to fifteen minutes, frozen ones six to eight. Frozen peas put in at the start go grey and lose their sweetness.
- Crush a few of the potato cubes against the side of the pot to thicken the broth, and simmer for five minutes more.
- Check the salt, stir in the parsley off the heat, and let the chorba stand for a few minutes before serving.
If you cannot find it
Substitutions that work outside Macedonia.
- Dried summer savory (чубрица)
- Dried thyme with a little oregano.
- Home-bottled Macedonian tomato passata
- A 400 g tin of chopped tomatoes, or good shop passata.
- Root parsley
- Parsnip, or a small piece of celeriac.
