About the Recipe
Chamoud (Chamoud) Soup: A beloved Syrian family recipe — bright, lemony, and full of nourishing greens and tender meat. Perfect with rice or kubbeh on the side.
Ingredients
Ingredients:
3 tablespoons oil
1½ pounds short ribs or cubed beef (bone-in, boneless, or a mix)
1 bunch green chard, chopped
1 bunch green onions (white and green parts), chopped
6 celery ribs, chopped
1 bunch cilantro, chopped
1 bunch dill, chopped
6–8 garlic cloves, minced
Juice of 2 lemons
1 tablespoon dried mint
2 tablespoons salt (adjust to taste)
About 7 cups water (enough to cover the meat and vegetables)
Preparation
Directions:
Step 1: Prepare the Meat
Cut the meat into small cubes if not already done. Heat the oil in a large soup pot over medium-high heat. Add the meat and brown well on all sides.
Step 2: Add the Vegetables
While the meat browns, chop all your greens and vegetables. Once the meat has good color, add the chard, green onions, celery, cilantro, and dill. Add the minced garlic on top.
Step 3: Sauté Together
Stir everything together and sauté for about 5 minutes to blend the flavors.
Step 4: Add Broth and Seasoning
Pour in enough water to cover the meat and vegetables (about 7 cups). Add the lemon juice, dried mint, and salt. Stir well.
Step 5: Simmer
Cover the pot and simmer on low to medium heat for about 2 hours, until the meat is tender and the broth is rich and flavorful.
Step 6: Serve
Serve hot, ideally with a side of white rice. For a heartier meal, add kubbeh (Syrian meat dumplings) before serving.
Notes
The name Chamud* or Chamod (حمّوض) comes from the Arabic word for “sour” or “lemony,” describing its bright flavor.
Adjust the lemon juice to your taste — add more for extra tang or less for a milder flavor.
This soup stores well and tastes even better the next day.