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Comfort food cannot be more comforting than shorba. This South Asian soup is a flavour and texture fest that can please anyone. Whether you are in the mood for a light and tangy tomato shorba or a meaty mutton one, there is a shorba for you. It will tickle your taste buds and nourish your body.
Making shorba at home allows you to play with ingredients, spices and cooking methods and turn simple meals into gourmet ones. The best part? Shorbas are super versatile! You can customise them to fit your dietary needs, veg, chicken or indulgent mutton. As you get into the world of shorbas you will learn the art of balancing flavours with spices that sing in harmony and turn ordinary ingredients into a bowl of goodness.
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So put on your apron and cook the traditional, warm and home-cooked shorbas.
Tomato Shorba
Tomato shorba is a tangy soup that celebrates the flavour of ripe tomatoes. It is often spiced with cumin, coriander and a pinch of garam masala so it’s comforting and aromatic. Sauté chopped onions, garlic and ginger in a pan. Add chopped tomatoes and cook until soft. Add vegetable broth and simmer. Season with salt, pepper and spices. Blend and serve hot with coriander on top. Pairs well with crusty bread.
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Chicken Shorba
Chicken shorba is a warm and comforting soup with tender chicken pieces cooked with spices and herbs. A favourite comfort food for cold evenings. Brown chicken pieces in a pot. Add onions, garlic and ginger and cook until fragrant. Add turmeric, cumin and coriander. Then add chopped tomatoes and chicken broth. Simmer until the chicken is cooked.
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Mutton Shorba
Mutton shorba is a hearty and flavourful soup that celebrates slow-cooked mutton, often with aromatic spices and fresh herbs. Brown mutton pieces in a pot. Add onions, ginger and garlic and sauté until golden. Add garam masala, cloves and cardamom. Add water or broth and simmer for hours until meat is tender. Garnish with coriander and serve with naan or rice.
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Lentil Shorba (Dal Shorba)
Lentil shorba is a healthy and filling option with lentils and a blend of spices. Cook lentils (masoor or moong) with water until soft. In a separate pan sauté onions, garlic and spices like cumin and turmeric. Add cooked lentils to the pan and mix well. Adjust consistency with water or broth and finish with a squeeze of lemon juice. Serve hot with a drizzle of ghee.
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Spinach Shorba
Spinach shorba is a healthy green soup that is super nutritious and mild in taste. Perfect for a light meal. Blanch fresh spinach leaves in boiling water, then blend. In a pan sauté onions and garlic, add cumin and black pepper. Add spinach puree, and vegetable broth and simmer for a few minutes. Serve with crusty bread.
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Coconut Shorba
Coconut shorba is a twist on traditional soups with creamy coconut milk and aromatic spices. Sauté onions, ginger and garlic in a pot, then add diced carrots and potatoes. Pour in coconut milk and vegetable broth, and add turmeric and chilli powder. Simmer till the vegetables are done. Blend for a creamy texture and garnish with fresh coriander.
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Pea Shorba
Pea shorba is a sweet green soup that lets the natural sweetness of peas shine. Perfect for a light meal. Cook fresh or frozen peas with onions, garlic and a pinch of mint.
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Add vegetable broth and simmer. Once done blend and season with salt, pepper and a squeeze of lemon. Serve hot with a sprig of mint.
