How to make it
6 steps. Take it one step at a time.
Heat ghee in a large pot
Heat ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the minced garlic, grated ginger, and slit green chili
Add the minced garlic, grated ginger, and slit green chili. Sauté for 1 minute until the raw smell of garlic disappears.
1 minAdd the chopped tomatoes, coriander stems, and a pinch of salt
Add the chopped tomatoes, coriander stems, and a pinch of salt. Cook on medium heat for 5-7 minutes, stirring occasionally, until the tomatoes become soft and mushy.
7 minPour in the water
Pour in the water and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes.
15 minRemove the pot from the heat
Remove the pot from the heat. Discard the green chili if you prefer a milder soup. Use an immersion blender to blend the soup until smooth, or let it cool slightly and blend in batches. Strain the soup through a sieve into a clean pot to remove tomato skins and seeds.
Reheat the strained shorba
Reheat the strained shorba. Stir in sugar and adjust salt as needed. Serve hot garnished with fresh coriander leaves.
A little kitchen wisdom
Shorba is meant to be thin and broth-like. For the best flavor, use ripe, red tomatoes and don't skip the fresh coriander stems.
