Spicy Red Barbarian Soup with Shubat

Ingredients:

For the Spicy Red Barbarian Soup:

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 3 garlic cloves, minced

- 2 red bell peppers, chopped

- 1 large carrot, chopped

- 2 celery stalks, chopped

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- 1/2 teaspoon cayenne pepper (adjust to taste)

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 1 can (400g) diced tomatoes

- 4 cups vegetable broth

- 1 can (400g) kidney beans, drained and rinsed

- 1 cup corn kernels (fresh or frozen)

- Salt and pepper to taste

- Fresh cilantro or parsley for garnish

For the Shubat:

- 2 cups camel milk

- 1/4 cup previously prepared shubat or plain yogurt (as a starter culture)

Instructions:

For the Spicy Red Barbarian Soup:

1. Heat the Oil:

   In a large pot, heat the olive oil over medium heat.

2. Sauté Vegetables:

   Add the chopped onion and garlic. Sauté for about 5 minutes until the onion is translucent.

3. Add Vegetables and Spices:

   Add the red bell peppers, carrot, and celery. Cook for another 5 minutes. Stir in the ground cumin, smoked paprika, cayenne pepper, dried oregano, and dried thyme. Cook for 1 minute until fragrant.

4. Add Tomatoes and Broth:

   Pour in the diced tomatoes (with their juice) and the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.

5. Add Beans and Corn:

   Stir in the kidney beans and corn. Cook for an additional 5 minutes until heated through.

6. Season:

   Season with salt and pepper to taste.

7. Serve:

   Ladle the soup into bowls and garnish with fresh cilantro or parsley.

For the Shubat:

1. Prepare the Camel Milk:

   Pour the camel milk into a clean glass or ceramic bowl.

2. Add Starter Culture:

   Stir in the previously prepared shubat or plain yogurt. Mix well.

3. Ferment:

   Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours to ferment. The longer it ferments, the tangier it will become.

4. Refrigerate:

   Once fermented, refrigerate the shubat until ready to serve.

To Serve:

Serve the Spicy Red Barbarian Soup hot, accompanied by a small cup of chilled shubat on the side.

 Enjoy the contrasting flavors of the spicy soup and the cooling, tangy shubat!