Method
1. Finely cut the spring onions, dice the carrots, potatoes, celery and string beans and sauté all the vegetables in the butter for 10 minutes.
2. Add the two cubes of beef stock diluted in 2 litres of water, the cumin and salt and pepper. Boil the mixture for 30-45 minutes until the soup becomes ‘shorba’…
Bon appétit!