Tomato Shorba

Good day to you all!

Here is a dish perfect for a chilly evening with your family or friends. Due to lock-down, we do not have access to a variety of ingredients. This beautiful and fragrant soup can be made with the most basic ingredients and is easy too.

Ingredients:

  • Tomato: 2 large
  • Garlic: 1 tbsp
  • Ginger: 1 tbsp
  • Green chili: 2 nos.
  • Onion: 1 no
  • Coriander stalks: 1 tbsp
  • Coriander: 1 tbsp
  • Vegetable stock/water/ stock cube: 2 cup
  • Kasuri methi powder: 1 tsp
  • Cumin seeds: 1 tsp
  • Mustard seeds: 1 tsp
  • Mustard oil/Refined oil: 1 tbsp
  • Salt: as required
  • Pepper: 1 tsp
  • Sugar(optional): 1 tsp

Procedure:

  • For vegetable stock, keep saving peels and ends of vegetables for one or two days. Wash and boil them in water for 15- 20 minutes, strain and store in refrigerator or freeze them up in ice cube tray. You will have the most simple vegetable stock and it reuses your vegetable waste which one would normally throw away.
  • Roughly chop all the vegetables.
  • In a tawa or a pan, stir the kasuri methi and then crush it to make a powder.
  • In a kadhai,heat up oil, and add the cumin seeds.
  • Add the ginger, garlic, chilies and onion. Stir till the onions turn to golden brown in color. Add the tomatoes, coriander stalks and coriander.
  • Add the vegetable stock or water in case you don’t have stock. Add the seasonings and let it simmer till the tomatoes are cooked.
  • Check the seasonings and strain it.
  • Heat up some oil and add mustard seed and kasuri methi powder as tadka. Once the mustard starts popping(be careful), pour the tadka over the strained mix.
  • Your tomato shorba is ready. Serve hot garnished with coriander. I like having croutons with it, but instead of frying, I use a tawa or a pan for a healthier version. To make the croutons, remove the sides of the bread and cut the bread into small cubes. Place on a hot tawa and let it toast on both sides.
  • Enjoy!

Bonus tips:

  • Shorba or Chorba is a kind of a hot soup or stew relished across Middle-East Asia, South and Central Asia, and North Africa.
  • Shorba is derived from an Arabic term, ‘Shurbah’, meaning soup. The flavored broth is served after separating it from the meat and vegetables, as a starter or as part of the main course.
  • You can fry the croutons if you want and maybe add a knob of butter when serving the shorba.

If you try this out, do let me know how it turned out. Like and share if you liked my content:)

Published by Alisha Sarkar

I am a chef who loves her work and this blog is a an extended part of passion to be shared with others.

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