Shorba freak.

1 . Stage

I'm getting ahead of myself. In the original I used a cereal called freak, which is young wheat roasted and shredded, but once I experimented with barley grits as well, no difference in flavor. The difference is this. fricassee cooks for 1-2 hours, and barley quickly, but foams and burns... so you have to watch... The green in the tsp is garlic (I have it in jars in the fridge)

2 . Stage

We shred the vegetables with a coarse grater. Tomatoes have the skin comes off well, we do not need it, it just showed)))) You can grind with a blender, for me it is easier "grandfather's" method, less washing))))

3 . Stage

In a saucepan we heat oil and over high heat for about 3-4 minutes add ingredients (fry) one by one, I am guided by the smell ... It smells like roasted carrots, it's time to add zucchini, then potatoes, then onions and garlic together

4 . Stage

Now add the tomato, let it stew for a while... At this time, in a bowl mix tomato paste, salt, sugar, black pepper, cumin, harissa (something burning not much), add water to the top, roll and pour into a pan with vegetables, stew for 5 minutes... In the meantime, beat an egg to the stuffing salt, pepper, stir and make meatballs (I have the size of a tsp). I took a picture of the meatballs and the egg... On the left is the fricassee, and on the right is the yam... Add 2-2.5 liters of water to a pot, bring to a boil, gather the buzz, add the grits and meatballs, leave on low heat to simmer until the grits are ready

5 . Stage

This photo shows the consistency of our soup... Cilantro is a must for shorba freak, you can also add celery greens, also yum-yum. But olives and lemon are optional... Bon appetit, bon appetit, bon appetit!!!