Tomato Shorba Recipe
A best recipe to warm up your rainy season with its spicy taste and full of flavour.
Tomato shorba recipe is best recipe to warm up your rainy season, it is spicy in taste and full of flavour. The shorba is a part of turkish cuisines which is basically a kind of soup or stew. Shorba is derived from persian language, "shor" means salty and "ba" meaning stew. It is usually prepared from any meat and is stewed for a very long time.
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Note: You can garnish it with cream too.
- 8-9 Tomatoes , chopped
- 1 Onion , chopped
- 1 Carrot (Gajjar) , chopped
- 1 tablespoon Butter
- 1 tablespoon Garlic , chopped
- 1/2 tablespoon Cumin powder (Jeera)
- 1/2 tablespoon Sugar
- Salt , to taste
- 1/2 tablespoon Red chilli powder
- 1 Bay leaf (tej patta)
- Whole Black Peppercorns , as required and crushed
- Fried Bread Cubes (Croutons) , as required
How to make Tomato Shorba Recipe
To prepare Tomato shorba recipe, heat butter in a Saucepan, add bay leaf, and chopped garlic.Sauté it for a few seconds.
Add onions and sauté them well till cooked.
Add carrot and chopped tomatoes.Sprinkle some salt so that it gets cooked faster.
Let it cook till the tomatoes and carrots get done and switch it off.
Let mixture cool down a bit. Then blend it into a smooth puree in a Hand blender.
Pass it through a Soup Strainer or a sieve. Put mixture into a saucepan and back on fire.
Add some water to get the right consistency. Shorba's are usually very thin consistency.
Add sugar, cumin seed powder, chilli powder, and crushed black pepper. Check for salt as well.
Let the mixture come to a boil.Once it’s nicely boiled, pour it in a soup serving bowl.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.