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Shorba is a Middle-Eastern soup-like preparation that makes for an ideal winter dish. Though similar to soup, shorba, in comparison, has a thicker consistency. The melange of the juicy flavour of chicken; the mildly spicy taste rendered by cumin seeds and white pepper powder; and the creamy taste of the ghee make shorba a must-have dish.
The word 'shorba' is said to have been derived from the Arabic word 'Shurbah', which loosely translates to 'soup’, and is believed to have originated in Persia. However, the dish is now popular across the world, including in India, where it is often served as part of a lavish meal.
Shorba is prepared by boiling meat stock that is flavoured with seasonings. It is often served with bread, but it can also be savoured on its own. Shorba is also recommended for those suffering from coughs and colds, as the warm, soothing dish gives much-needed relief.
The recommended dish below is Chicken Shorba. It is made with chicken stock cooked with ghee or butter, a few cumin seeds, sliced garlic, a little bit of corn flour to thicken the shorba, white pepper powder, a little bit of garam masala powder, and garnishing of chopped coriander leaves. Chicken stock is prepared by slow-boiling chicken in water, which is flavoured with salt to taste, bay leaves, and black peppercorns.
There are non-vegetarian and vegetarian shorba preparations, made as per local tastes, but the essence of the dish has been retained despite its global popularity.
Here is a recipe for Chicken Shorba:
Ingredients:
• 250 grams Chicken with skin
• 2 Bay leaves or tej patta
• 1 tablespoon Corn flour
• 5-6 Black peppercorns
• 1 teaspoon cumin seeds
• 3 tablespoons Ghee
• 1 1/2 tablespoons Garlic (sliced)
• 1 cup Coriander leaves (chopped)
• 2 teaspoons White pepper powder
• 1 teaspoon Garam masala powder
• Salt as per taste preference
Method:
• Boil the chicken in a large pot of water with the bay leaves, black peppercorns, and salt to taste, on low flame, for about half an hour
• Strain the chicken to collect the broth in a separate bowl
• Once the leftover chicken cools down, chop it into shreds, and keep it aside
• In a pan, heat the ghee, add cumin seeds and sliced garlic, and stir for about two or three seconds
• Add one tablespoon of corn flour and stir well for about a minute
• Add two cups of the chicken stock, and stir over low flame for about a few seconds
• Add the shredded chicken, and stir well
• Add salt as per taste preference and three teaspoons of white pepper powder, and stir well
• Add more chicken stock, depending on how thin you want to make the shorba, and let it boil for about 4-5 minutes, over low flame
• Add one teaspoon of garam masala powder, and stir
• Garnish the Chicken Shorba with chopped coriander leaves, and serve hot
Chicken Shorba can also be made by adding potatoes, sweet corn, or broccoli.
