Tomato Shorba
Description:
Tomato Shorba is a flavorful and comforting soup that is perfect for rainy days. This Middle Eastern-inspired dish, popular in both Turkish and Indian cuisines, combines tomatoes with savory spices and herbs. While traditionally made with chicken or mutton, this vegetarian version uses fresh tomatoes to create a delicious broth. It’s a perfect appetizer to enjoy with garlic bread and kala chana salad.
Cuisine: Middle Eastern
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 8-9 tomatoes, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 tbsp butter
- 1 tbsp garlic, chopped
- 1/2 tbsp cumin powder
- 1/2 tbsp sugar
- Salt, to taste
- 1/2 tbsp red chili powder
- 1 bay leaf
- Whole black pepper, as needed, crushed
- Bread croutons, as needed
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
- In a saucepan, heat the butter over medium heat. Add the bay leaf and garlic, cooking for 10 seconds until fragrant.
- Add the chopped onions and sauté until they soften.
- Stir in the carrots and tomatoes, along with salt, and let the mixture cook for a few minutes.
- Once the carrots and tomatoes are tender, turn off the heat and allow the mixture to cool slightly.
- Transfer the cooled mixture into a blender and grind it until smooth. Sieve the blended mixture to remove any solids.
- Return the strained mixture to the saucepan, and heat it over medium heat. Add water to achieve your desired consistency.
- Stir in sugar, cumin powder, red chili powder, black pepper powder, and salt. Adjust the seasoning as needed.
- Allow the soup to boil for 3 to 4 minutes, then turn off the heat.
- Serve the Tomato Shorba hot, garnished with bread croutons. Enjoy it with garlic bread and kala chana salad for a complete meal.
Serve: Hot, as an appetizer.
