Best Chikhirtma Fresh Coriander Onion Soup Recipes

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CHIKHIRTMA (FRESH CORIANDER-ONION SOUP)



Chikhirtma (Fresh Coriander-Onion Soup) image

This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months.

Provided by Sephardi Kitchen

Categories     Clear Soup

Time 40m

Yield 6-7 cups, 6 serving(s)

Number Of Ingredients 13

3 medium onions, chopped
2 tablespoons butter or 2 tablespoons margarine
1 bunch fresh cilantro (entire sprigs, not chopped)
1 tablespoon flour
1 tablespoon red wine vinegar
1/2 teaspoon cinnamon
2 eggs, beaten
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley leaves, chopped
1 -2 teaspoon lemon juice
6 cups hot water
1/4 cup hot chicken stock or 1/4 cup vegetable stock
salt and pepper

Steps:

  • Melt 1 tablespoon of the butter or margarine in a pan, and stir-fry the onions for several minutes until golden. Add the water and cilantro and bring to a boil. Lower heat and simmer for 10 minutes.
  • Mix the flour with the hot stock and vinegar. Add to the soup. Add in the cinnamon, salt and pepper. Simmer on low heat for about 15 minutes.
  • Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
  • Beat the eggs lightly with the 1/2 cup of slightly cooled broth, return it to the pot with the remaining butter or margarine. Stir in the dill, parsley ad lemon juice. Serve immediately.

Nutrition Facts : Calories 90.3, Fat 5.7, SaturatedFat 3, Cholesterol 80.7, Sodium 92.5, Carbohydrate 7.2, Fiber 1.1, Sugar 2.6, Protein 3.1

FRESH CORIANDER SOUP (SOPA DE COENTRO)



Fresh Coriander Soup (Sopa De Coentro) image

I know there are those who say they don't like cilantro or coriander or Chinese parsley. I am not one of those people and this soup is so delicious and comforting when served hot in cold weather, and soothing when served cold in hot weather. It's another Portuguese recipe adapted from Jean Anderson's Foods of Portugal. This is very easy to make but it requires a good 24 hours in the fridge, so plan accordingly.

Provided by Chef Kate

Categories     Potato

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 8

4 yellow onions, peeled and coarsely chopped
2 large garlic cloves, peeled and minced (or more)
4 tablespoons olive oil
4 potatoes, medium, peeled and coarsely chopped (I use Yukon gold)
6 cups chicken broth (preferably homemade and unsalted)
salt
cayenne pepper
3/4 cup fresh coriander leaves (cilantro, about one bunch(no stems)

Steps:

  • In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
  • Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
  • Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
  • Remove from the heat and puree the soup, using an immersion blender.
  • Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
  • After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

HAJAR'S OWN HARIRA -- THE NATIONAL SOUP OF MOROCCO



Hajar's Own Harira -- the National Soup of Morocco image

There are as many recipes for harira as there are people who eat it though there are essentials. The beans and lentils, cilantro (fresh leaf), tomato and pasta of some sort. This is my own recipe based on ingredients and flavors which I enjoyed from other hariras. Harira is eaten all year, not only at Ramadan though it would not be Ramadan without it! This soup along with others is used traditionally for breakfast at sunset. This would be a first course served with accompaniments and bread before moving on to heavier foods. Many break fast with milk and dates; a very old tradition and I doubt that they knew way back when that the combination of natural sugar and the milk protein were a near perfect combination. Some find this a bit too rough for the first thing in the stomach. While harira is the national soup of Morocco, history tells that this is not a Moroccan invention but an invention of the Maghreb of which Morocco is a part. This recipe may look truly daunting though it really isn't. In our house the first course on the table is always either harira, chorba, or one of my stews; usually chicken, dates, pistachios and fruit. Then after that settles we move on to a normal main course without the use of garlic as it is forbidden during Ramadan. Before bed we will usually have a pot of tea and a rice pudding, dessert couscous or just the tea. Shebakia, the very honey sweet special Ramadan sesame cookies are always here though we prefer to have them with coffee and not necessarily daily.

Provided by Hajar Elizabeth

Categories     Lentil

Time 4h

Yield 10 serving(s)

Number Of Ingredients 22

1 cup whole dried fava beans
1 cup dried garbanzo beans
2 liters water
2 tablespoons vegetable oil
3 cups onions, minced
1/2 lb lamb, cut in small pieces
4 tomatoes
2 teaspoons ground turmeric
2 teaspoons ground ginger
2 teaspoons sweet smoked paprika (the best most vibrant you can find)
1/2 teaspoon finely ground nutmeg
1/2 teaspoon finely ground caraway seed
3/4 cup tomato paste
1 lemon
1/2 cup flour
1/2 cup fresh flat leaf parsley, chopped
1/4 cup fresh coriander leaves, chopped
1 cup lentils, soaked for 1 hour 1 in cold water and drained
1 teaspoon fresh ground pepper
2 -3 teaspoons cooking salt
2 cups vermicelli, broken into 1/4-inch pieces
lemon wedge, for serving

Steps:

  • Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
  • In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and translucent.
  • Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours depending on your beans.
  • Finely chop together tomatoes, parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
  • Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
  • Add pasta (orzo or small soup pasta can be used as well though I always prefer vermicelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread ("My Rough Khoubz works well) or crusty french baguette. This soup should be velvety, not overly thick.
  • Prep time does not include soaking the beans.
  • NB: Harira is eaten all year, not only at Ramadan. In Morocco the nutmeg is ground to a powder which is darker and very pungent. If you cannot find or do your nutmeg this way, then I recommend that you purchase the freshest nutmeg that you can find.

Nutrition Facts : Calories 280.2, Fat 7, SaturatedFat 1.6, Cholesterol 12, Sodium 649.6, Carbohydrate 41.5, Fiber 11.9, Sugar 9.4, Protein 15.6

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