Keto Chorba is a rich stew but it’s also a soup. It could be the most nutritious soup you’ll ever prepare. It’s difficult to find something more nutritious on this Earth than meat. However, the world has gone crazy and the anti-meat propaganda is attacking people’s healthy food tradition more than ever before.
How Greek Goes Keto started #yes2meat
Things are getting serious. These days you can read more and more about anti-meat campaigns. From false claims that meat is unhealthy to fake information about meat production and polluting the planet. Our ancestral food is on trial and we have to protect it!
For this reason, we started the hashtag on Twitter and it got viral. #yes2meat is more than a message. It’s a reminder that our health, especially our mental health, is the weakest spot in today’s postindustrial world.
So, what is Keto Chorba?
Chorba is a word that needs to be written like this: Čorba, but of course, we need to give you the closest English pronunciation. 😉
Chorba is a type of thick soup traditionally prepared in Euro-Asian cuisines. Different stews are made from various types of vegetable and meat. It is present in the menus of several Euro-Asian nations, under different names, such as Romanian: ciorba, Russian: šurpa, Kazakh: sorta, Kyrgyz: šorpo. In Balkan cuisine, it’s more of a thick soup. Turkish soup or stew variants were entered into menus of the Balkan peninsula with the Ottoman rule, along with the word çorba. In the Balkans, it’s served at every festivity, even after the funeral!
How does it become Keto?
Originally, and we have to say this, Chorba is prepared with starchy vegetables and thickened with wheat or corn flour! Well, sometimes, even rice or barley grains are added. Yes, it contains meat, but in most cases, Chorba will be very high in carbs combined with vegetable oils. This is, as you might know, the worst combination!
So, we’ll work on thickening the Chorba with other techniques, yet we’ll give it the same beautiful texture and flavour! You will be surprised how great it tastes even on the third day! Of course, you’ll have to keep it in the refrigerator and enjoy it as a full Keto meal whenever you want!
Put some Balkan music on, and start dancing in the kitchen while slow-cooking. This experiment will bring you all the flavours and health of our ancestors. Chorba is so comforting and energising. Trust me, you’ll be making it often this fall or winter! You can play with the meat combination, but never forget, ruminant is the healthiest meat! 😉
Keto ChorbaCourse: Main courseCuisine: Keto EuropeanDifficulty: Mediun
2 tbsp tallow
800g (28.2 oz) fatty beef cubes (alternatively use mutton)
1 red horn pepper
1 stick fresh celery
1 big leek
4 cloves garlic
1 tsp sea salt
1 tsp red smoked paprika powder
1/2 tsp red, white, black pepper mix, freshly ground
1 tsp red Saffron powder
1 litre (33.8 fl. oz) bone broth
2 branches fresh parsley
4 dried bay leaves
- Chop the leek, celery, red horn paprika, and garlic and place them in a food processor. Pulse them until you get a fine paste.
- In a deep saucepan, heat 1 tbsp of tallow and then saute the vegetable paste you prepared earlier. Keep stirring with a wooden spoon for 5 minutes. Set this aside.
- In a deep pot, preheat the other spoon of tallow and saute the meat cubes on the high temperature at first, then reduce to medium. Keep stirring for 5 minutes.
- When the meat is nicely brown, add the vegetable paste you sauted earlier. Constantly stir with a wooden spoon. At this point add half a litre of bone broth and all the spices and bay leaves.
- Cover the pot with a lid, reduce the temperature to low and cook for 25 minutes. Then add the rest of the bone broth and cook for another 25 minutes. You can stir occasionally and cook until your Chorba is nicely thick.
- Serve with crumbles of feta cheese and freshly chopped parsley leaves.
- Don’t get alarmed by the high protein content, you can always add some butter to bring the fat up, but a 22g of protein per portion is a healthy dose for anyone!
- The colour can vary based on the variety of red paprika powder and saffron you use.