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Marag/Meat soup

This is a traditionally Arabic soup, but is now common in most parts of the world. It is one of my hubby's favourite soups and goes so well with toast. I even love it poured over rice with a dash of black pepper. So healthy and filling! It's also really easy to make.
Print Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

  • 500 gm preferably leg or any other bone-parts the bones give this soup extra flavour
  • 1 onion grated
  • 1 tomato grated
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • salt and pepper as needed
  • 4-5 whole black pepper
  • water as needed

Method
 

  1. Put everything in a pan or pressure cooker, make sure the water is at least 3 inches above/covering the meat.
    Boil until meat is done, adding water if necessary if you're using an open pan. It takes about 30 minutes in the pressure cooker.
    Adjust salt and pepper, serve with toast/moofa/khubz/chapati or plain boiled rice. You can serve the soup with the meat, or drain the meat chunks to use them up in another dish like pilau etc. and serve just the soup…whichever way you prefer.
    You can even add some sautéed or boiled veggies into it if you want, like potatoes and carrots.