Shorwa (Shorwa)
Overview
Shorwa is the everyday Afghan soup of lamb or beef on the bone, cooked slowly into a rich, clear broth. Onions are fried in oil until golden, then the meat is browned with garlic, tomato and spices such as turmeric, coriander seed and black pepper. Water is added and the pot simmers for a long time until the meat is falling off the bone. Potatoes and soaked chickpeas or kidney beans are added towards the end, along with carrots in some homes, and the soup is finished with fresh coriander and sometimes dried mint. It is eaten by tearing naan bread into the bowl.
History
Shorwa is one of the most common home dishes in Afghanistan and is cooked in a large pot for the whole family or for guests. Bread is broken into a shared dish and the broth poured over it, a way of eating known as shorwa-e-tarid. It is also a favourite in winter and is given to people who are ill.
Main ingredients
Lamb on the bone, potatoes, chickpeas, tomato, onion, coriander. The soup is built on lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chickpea soups · Lamb soups · Tomato soups · Potato soups · More soups from Afghanistan
Recipe
Method
- 1
Fry the onions in the oil until golden.
- 210 min
Add the lamb, garlic, tomatoes and spices and fry for 10 minutes.
- 31 h 30 min
Add 2 l water, bring to the boil and simmer for 1 hour 30 minutes.
- 430 min
Add the potatoes and chickpeas and simmer for 30 minutes more.
- 5
Season, add coriander and serve with naan.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
