If we begin listing some of the most comforting and delicious Indian soups, Shorba will be at the top of the list. From the famous Paya Shorba to the flavourful tomato Shorba, Shorbas have managed to pack in comfort, flavours and aroma in a bowl. Having managed to win the hearts of most Indians for ages, Shorbas are relished more during winters when almost everyone craves something warm, flavourful and aromatic.
Believed to be the first-ever stew in history, Shorba is savoured in India and across Asia and North Africa. The word ‘Shorba’ is derived from ‘Shurbah’, which means ‘soup’. Traditionally, Shorba is made by adding meat to boiling water and salt, some authentic spices and herbs. The broth is then simmered to allow the flavours to get infused in the liquid. The solid ingredients are then separated before serving. However, aromatic soup has evolved with time owing to dietary preferences.
Legend has it that Shorba has originated in Central Eurasia between the 8th to 4th centuries BC. The Eurasians used to boil animal flesh and water and boil over an open fire. However, the ingredients and mode of preparation changed with time and place. Another legend has it that the dish originated in Armenia as Khash or bone soup, which then travelled to the middle east, where it was served to provide relief from fatigue.
Shorba has numerous versions in India. From the south Indian Rasam to Mughali Paya Shorba, the soup has become a favourite in almost every country. Another popular Shorba relished in India is the basic tomato Shorba, a delicious amalgam of flavours, textures, and aromas. Finally, Yakhni is a Kashmiri version of Shorba that is made with saffron, yoghurt and meat. The soup has existed for ages and was a favourite in Akbar’s court.
We know winters are coming, and your foodie heart can’t help but crave a comforting bowl of Shorba. So, here’s a Shorba recipe to your rescue.