YeSiga Ena YeAtkilit Shorba (Ethiopian Beef & Vegetable Soup) Recipe 

YeSiga Ena YeAtkilit Shorba is a well-loved dish, especially comforting during times of illness. The savory broth, wholesome vegetables, and tender beef create a delicious comfort food experience. However, this dish is not limited to sick days; it’s a versatile soup perfect for any time, particularly ideal for a quick and easy dinner.

Ingredients Required to Make YeSiga Ena YeAtkilit Shorba

  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, chopped
  • 1 yellow onion, diced
  • 3 tablespoons oil
  • ½ pound beef (chuck roast or chuck shoulder), cubed
  • 1 (14½-ounce) can diced tomatoes
  • 1 jalapeño, deseeded and diced
  • 2 cups water
  • ½ teaspoon ground coriander
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • Salt and pepper, to taste

How to Make YeSiga Ena YeAtkilit Shorba (Step-by-Step Tutorial)

  1. Place the potatoes and carrots in a large pot and add enough water to cover them by 3 inches. Bring to a boil over medium heat. Stir and cook until they are al dente but not fully cooked or mushy, 5–7 minutes. Remove from heat, drain, and set aside.
  2. In a separate pot, sauté the diced onions in oil over medium heat until they are translucent and beginning to brown, about 5 minutes.
  3. Add the cubed beef to the pot and cook, stirring occasionally, until the beef is browned on all sides, about 5 minutes.
  4. Add the cooked potatoes and carrots, diced tomatoes and their juice, and jalapeños to the pot. Cook, stirring continuously, until the vegetables begin to soften, about 5 minutes.
  5. Stir in 2 cups of water and the ground coriander. Continue to cook, stirring occasionally, for about 5 minutes to warm everything through and combine the flavors.
  6. Stir in the flour and then add the milk. Bring to a boil over medium heat and cook for 5 minutes, ensuring it stays at a boil.
  7. Add salt and pepper to taste, then turn down the heat to low. Cover and cook, stirring occasionally, until the potatoes and carrots are fully cooked, and the beef is tender, about 15 minutes.
  8. Serve the Ethiopian Potato and Beef Stew hot.

Equipment Recommendations to Make YeSiga Ena YeAtkilit Shorba

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YeSiga Ena YeAtkilit Shorba Recipe

YeSiga Ena YeAtkilit Shorba (Ethiopian Beef & Vegetable Soup) Recipe

5 from 1 vote
Recipe by Sara Seife Course: Soups, Lunch, DinnerCuisine: EthiopianDifficulty: Medium
Servings

5

servings

YeSiga Ena YeAtkilit Shorba is a well-loved dish, especially comforting during times of illness. The savory broth, wholesome vegetables, and tender beef create a delicious comfort food experience. However, this dish is not limited to sick days; it’s a versatile soup perfect for any time, particularly ideal for a quick and easy dinner.

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Ingredients

  • 2 russet potatoes, peeled and cut into 1-inch cubes

  • 2 carrots, chopped

  • 1 yellow onion, diced

  • 3 tablespoons oil

  • ½ lb beef (chuck roast or chuck shoulder), cubed

  • 1 (14½-ounce) can diced tomatoes

  • 1 jalapeño, deseeded and diced

  • 2 cups water

  • ½ teaspoon ground coriander

  • 1 tablespoon all-purpose flour

  • 1 cup whole milk

  • Salt and pepper, to taste

Directions

  • Place the potatoes and carrots in a large pot and add enough water to cover them by 3 inches. Bring to a boil over medium heat. Stir and cook until they are al dente but not fully cooked or mushy, 5–7 minutes. Remove from heat, drain, and set aside.
  • In a separate pot, sauté the diced onions in oil over medium heat until they are translucent and beginning to brown, about 5 minutes.
  • Add the cubed beef to the pot and cook, stirring occasionally, until the beef is browned on all sides, about 5 minutes.
  • Add the cooked potatoes and carrots, diced tomatoes and their juice, and jalapeños to the pot. Cook, stirring continuously, until the vegetables begin to soften, about 5 minutes.
  • Stir in 2 cups of water and the ground coriander. Continue to cook, stirring occasionally, for about 5 minutes to warm everything through and combine the flavors.
  • Stir in the flour and then add the milk. Bring to a boil over medium heat and cook for 5 minutes, ensuring it stays at a boil.
  • Add salt and pepper to taste, then turn down the heat to low. Cover and cook, stirring occasionally, until the potatoes and carrots are fully cooked, and the beef is tender, about 15 minutes.
  • Serve the Ethiopian Potato and Beef Stew hot.

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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