Egyptian Vegetable Soup (Shorbet Khodar)Egyptian
PlateMap recipe · #160

Egyptian Vegetable Soup (Shorbet Khodar)

Diced carrots, potatoes, zucchini and peas simmered in chicken stock with tomato and a little toasted vermicelli, finished with parsley. The light everyday soup that opens many Egyptian iftars.

50minutes
5Servings
easyDifficulty
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Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Base

    6 minutesMedium heat

    Melt the ghee in a pot and cook the chopped onion for 4 minutes. Add the vermicelli and stir for 2 minutes until golden.

    Success cue

    Soft onion and golden vermicelli.

  2. 02

    Tomato

    3 minutesMedium heat

    Add the grated tomatoes and tomato paste and cook for 3 minutes.

    Success cue

    A thick red base.

  3. 03

    Root vegetables

    17 minutesGentle simmer

    Add the diced carrots and potatoes and the chicken stock, bring to a boil and simmer for 15 minutes.

    Success cue

    The carrots are almost tender.

  4. 04

    Vegetables

    10 minutesGentle simmer

    Add the diced zucchini and the peas with the salt, black pepper and cumin and simmer for 10 minutes more, until all the vegetables are tender.

    Success cue

    Tender vegetables that still hold their shape.

  5. 05

    Serving

    1 minute

    Stir in the chopped parsley and serve hot.

    Success cue

    A light orange broth full of vegetables.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Toasting the vermicelli in ghee first gives the soup its nutty, homely taste.

  • • Cut all the vegetables the same small size so they cook evenly.
  • • Add the zucchini late; it turns mushy if it cooks as long as the carrots.

Common mistakes

  • • Adding all the vegetables at once, so the zucchini falls apart.
  • • Using too much vermicelli, which turns the soup thick.
  • • Salting ready-made stock before tasting it.

Substitutions

  • • Instead of chicken stock: vegetable stock or water, for a vegetarian soup
  • • Instead of ghee: oil
  • • Instead of vermicelli: orzo (lesan asfour), cooked 5 minutes longer

Serving ideasServe hot with lemon wedges and toasted bread at the start of iftar.

Potential allergens

Wheat / gluten, Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I blend it smooth?

Yes. Leave out the vermicelli, blend the soup when the vegetables are soft, and thin it with a little stock if needed.

Can I use frozen vegetables?

Yes. Add frozen mixed vegetables in the last 10 minutes without thawing.

How long does it keep?

Up to 3 days in the fridge. The vermicelli soaks up broth, so add a little water when you reheat it.

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