This classic Indian soup is a harmony of spices, tomatoes, and dried herbs that come together to create a soul-soothing experience. The red pepper is not a mandate, but it does add a nice flavor and taste to the shorba
History of Shorba?
The history of shorba goes way back to ancient Persia. In the word ‘Shorba’, ‘Shor‘ refers to as ‘salty and ‘Ba‘ means a ‘stew dish cooked with water.’ Shorba, a term that originated from the Arabic word “shurbah,” which means soup, has been a traditional part of Indian gastronomy for centuries. The journey of Tomato Shorba can be traced back to the Mughal era. Along with many beautiful dishes, Mughals also introduced Shorba to Indian cuisine during their time. Like all Indian dishes, this soup too is prepared with warm spices
Ingredients in Tamatar Shorba or Tomato Shorba?
Typically, shorba is prepared by adding everything in a big pot and slow simmering it away until it’s cooked. I like to roast the tomatoes as it brings out the sweetness. Along with the tomatoes, I added some red peppers (shimla mirch) and garlic. Tomatoes - Use fresh tomatoes to make tomato shorba. Of cource during summer you will get sweet seasonal tomatoes which is difficult during winter months. But roasting dies help to bring out the sweetness and enhance the flavor. Red Peppers - Red Peppers are not normally used in tomato shorba, but I add it for extra flavor. You can skip peppers and use just tomatoes. Garlic - I absolutely love garlic in tomato soup, and I add an entire head of garlic. I like to roast it all together and that makes the cooking process very easy too. Spices used - This is Indian tomato soup and so you have to add warm spices. I keep it simple with bay leaves, cinnamon sticks, cumin powder, coriander powder and dried fenugreek leaves. Ghee - You can use oil too, but ghee makes it extra special, and we all know that ghee adds nutty flavor to the soup.
Steps to prepare
It is by far the easiest soup to make any time of the year. 2. Once it’s cooled down, squeeze out the garlic cloves. 3. Pour everything to a blender and blend to a smooth consistency. 4. In a heavy bottom pan, add ghee along with bay leaves and cinnamon stick. Let it sizzle for a few seconds. 5. Add the spice powder and stir it for a minute or two. Make sure to keep the heat low, so the spice doesn’t get burnt. 6. Pour the tomato and pepper purée and ½ cup water. Stir it around. 7. Add dried fenugreek leaves and let it simmer for 5 minutes. 8. Taste for salt and add more if needed. Enjoy Tomato Shorba with crusty bread.
How to serve Tomato Shorba?
Tomato Shorba is usually served alongside biryani or with kebab, but we personally like it with bread. So here are some easy homemade bread you can try. Focaccia Bread with Tomato Rosemary Lemon Roasted Garlic and Cilantro Bread Pesto Pull-Apart Bread No-Knead Bread
