Moroccan Beer Beef Soup

This take on a classic Moroccan beef soup is guaranteed to cure any loved one with the sniffles and fever. Featuring a pilsner bite and a tone of turmeric, this soup is hearty and aromatic. The lingering aromas of spices will fill your kitchen. I used the Broken Top Pilsner from the Lolo Peak Brewing Company because it is lower IBU and possesses a nice malt backbone.

Moroccan Beef Beer Soup (Chorba)

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

1 pot of soup


  • 1 lbs cubed beef, trimmed and cut into 1/2-inch cubes
  • 1 cup Broken Top Pilsner
  • 5 cups beef stock
  • 2 TBSP olive oil
  • 1 medium onion, finely diced
  • 1 TBSP ground turmeric
  • ½ TBSP ground cumin
  • 1 14 oz. can diced tomatoes
  • 1 large rutabaga, peeled and diced
  • 1 large parsnip, halved and sliced
  • ½ cup carrots, diced
  • ½ cup parsley, chopped
  • ½ tsp garlic powder
  • 2 ounces angel hair pasta, broken into small pieces
  • 2 tsp salt
  • ½ tsp freshly ground pepper


  1. Heat oil in a Dutch oven over medium-high heat
  2. Add onion and turmeric; stir to coat
  3. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes
  4. Add pilsner, beef stock, tomatoes and their juice, rutabaga, parsnip, carrots, and garlic powder
  5. Bring the soup to a boil
  6. Add parsley
  7. Cover and reduce to a simmer
  8. Simmer until the meat is tender, about 1 hour
  9. Add pasta and cook until soft
  10. Season with salt and pepper

Broken Top Pilsner is ready for cooking
Broken Top Pilsner is ready for cooking
Dicing the onion
Dicing the onion
Onions and turmeric
Onions and turmeric
Adding the great beef to the pot
Adding the great beef to the pot
Moroccan Beer Beef Soup
Moroccan Beer Beef Soup