Shorba (Afghan Thick Meat Soup/Stew)

  • Total Time - 120 minutes
  • Preparation - 20 minutes
  • Cooking - 100 minutes
  • Servings: 6
  • Country: Afghanistan
Rich, thick Afghan meat soup Shorba with pieces of meat and vegetables.

The quality of Shorba depends on slow cooking, which tenderizes the meat perfectly and allows the spices to release their full aroma into the broth. It is traditionally served in shallow bowls, where a piece of fresh Afghan Naan is placed at the bottom to soak up the rich liquid.

Ingredients

For the Shorba Soup

  • 750 g Lamb or Beef (cubed, bone-in or boneless)
  • 1 large Onion, chopped
  • 4 tbsp Tomato Paste
  • 2 large Potatoes, diced
  • 2 medium Carrots, cut into chunks
  • 1 cup Chickpeas (pre-cooked or canned)
  • 8 cups Water or Broth
  • 2 tbsp Oil

Spices

  • 1 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • 0.5 tsp Turmeric
  • to taste Salt and Black Pepper

For Serving

  • as needed Fresh Naan Bread
  • for garnish Plain Yogurt (or Chaka), optional

Instructions

Step 1: Searing the Meat

Heat the oil in a large pot (or pressure cooker). Add the meat and sear it on all sides until golden brown. Remove and set aside.

Add the chopped onion to the pot and sauté until softened and browned (about 5-7 minutes).

Step 2: Spices and Soup Base

Add the tomato paste and all the spices (cumin, coriander, turmeric, salt, pepper) to the onion. Cook for 2 minutes to release the aroma of the paste and spices.

Return the meat to the pot. Add the chickpeas and pour in the hot water or broth. Bring to a boil.

Step 3: Simmering and Cooking

Reduce the heat, cover, and gently simmer for 60-75 minutes, or until the meat is almost tender and falls apart.

Add the diced potatoes and carrots. Cook for another 20-30 minutes until the vegetables are soft.

Step 4: Finishing and Serving

Season the soup with salt and pepper as needed. The soup should be thick – if it is too runny, you can let it boil uncovered for a while until it thickens, or mash a piece of potato into it.

Serve hot. Traditionally, Naan bread is torn into pieces and placed in a deep bowl, then covered with the Shorba. You can top it with a spoonful of plain yogurt or chopped coriander.