The monsoon season calls for something that can warm you from within. While soup has become a go-to for many Indians, they have forgotten the delight of having a shorba. A tomato shorba is like drinking a warm hug and comes together with barely any effort.
What is the difference between a shorba and a soup?
Shorba and soup are essentially the same thing. They are both liquid dishes made by boiling meat, vegetables, or fish, but they differ in cultural origin, preparation style, and consistency.
Shorba is a term from Arabic and Urdu (derived from the Arabic word “Shurbah,” meaning soup) that refers to a spiced, aromatic broth found in Middle Eastern, South Asian, and Central Asian cuisines, particularly from ancient Persia and the Mughal Empire.
The key distinction is that shorba is typically a flavoured broth with the solid ingredients (meat or vegetables) removed before serving, leaving only the rich, spiced liquid. Soup, on the other hand, is the Western term and often includes the cooked ingredients in the dish, making it thicker and more substantial in consistency.
Additionally, shorba is always aromatic due to sautéed whole spices and is spiced with red chilli powder, while soup may or may not be spiced.
There is also a difference in the way it is served. A soup is usually eaten as a starter before the main course, whereas shorba can be served before or during the main course, often alongside dishes like biryani.
This recipe was shared by Chef Sanjeev Kapoor on Instagram.
Tomato Shorba Recipe
Ingredients:
- Tomatoes – 6 to 7 medium, cut into big pieces
- Coriander – 1 stalk of fresh coriander stem (chopped)
- fresh coriander leaves – 1 tablespoon
- Oil – 2 tablespoons
- black cardamom – 1
- green cardamoms – 2
- cumin seeds – 1/2 teaspoon
- fennel seeds – 1/2 teaspoon
- cinnamon stick – 1/2 teaspoon
- black peppercorns – 3 to 4
- dried red chillies – 1 to 2
- gram flour – 1 tablespoon
- red chili powder – 1/2 teaspoon
- Salt to taste
- Water – 2 cups
Method:
- Cook the Spices and Tomatoes: Heat the oil in a pressure cooker. Add the black cardamom, green cardamom, cumin seeds, fennel seeds, cinnamon, black peppercorns, and dried red chillies. Stir and cook until they smell nice.
- Add the chopped coriander stems and gram flour to the pot and mix well. Then, add the tomatoes, salt, and red chili powder. Stir everything together.
- Boil and Blend: Pour in 2 cups of water. Cover the pressure cooker with its lid and let it cook for 3 to 4 whistles on medium heat.
- Let the cooker cool down, then open the lid. Use a blender or hand mixer to blend the cooked mix until it is completely smooth.
- Strain and Serve: Pour the blended soup through a strainer to remove any leftover seeds or tomato skins. Put the strained soup back on the heat and let it come to a quick boil.
- Transfer the hot shorba into a bowl and garnish with chopped coriander leaves!
