How to make it
6 steps. Take it one step at a time.
Heat the ghee or butter
Heat the ghee or butter in a deep pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté
Add the finely chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears.
Add the sliced mushrooms
Add the sliced mushrooms to the pot. Sauté for 5-7 minutes until the mushrooms release their moisture and start to turn slightly brown.
7 minPour in the vegetable stock
Pour in the vegetable stock (or water) and add salt and ground black pepper. Bring the mixture to a boil.
Reduce the heat to low
Reduce the heat to low, cover the pot, and let the shorba simmer for 15-20 minutes to allow the flavors to meld.
20 minGarnish with fresh coriander leaves
Garnish with fresh coriander leaves and serve hot. For a thicker consistency, you can pulse a ladle of the soup in a blender and stir it back in before serving.
A little kitchen wisdom
Shorba is traditionally a thin, broth-like soup in Indian cuisine. For a richer texture, you can blend a small portion of the cooked mushrooms and add them back to the pot.
