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Agrio (sour hamout soup)

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Prep1 hour 17 minutes
Yield6 people

Ingredients

  • 3 pieces of potato divided into medium cubes
  • 4 celery branches chopped in half moons
  • 2 carrots, peeled and sliced into rounds 
  • 1 clove of garlic, minced
  • 5 cups of water
  • 8-10 small limes, the juice 
  • 1⁄2 cup parsley, chopped
  • 1⁄4 cup fresh mint, chopped
  • 2 tbsp dried mint
  • 1 tbsp vegetable consomme (powder)
  • 15 pieces of small rice kibbe (known as kibbe hamda)
  • Salt, to taste

Instructions

  • In a large pot, sauté the potato, celery, and carrot. While it’s cooking, in a big bowl, mix the lime juice, garlic, herbs, and consomme. Add 4-5 cups of water and season with salt to taste.
  • Add this mixture to the pot with vegetables and let it simmer for a couple of hours, covered so it does not reduce. (If you do this a day in advance, once you reheat it, the flavors will be deeper.)
  • Half an hour before serving, add the kibbes and let simmer.
  • Serve with white rice with vermicelli noodles, which we call arroz con fideo.