A simple soup, yoghurt shorba is nothing but wholesome yoghurt transformed into a light and refreshing soup. It has a very comforting flavour and texture, and can surely soothe you on a day when you are too tired.
• 3 cups yoghurt
• 4 teaspoons gram flour
• 1/4 cup milk
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 cup finely chopped onions
• 1 tablespoon green chillies, finely chopped
• 1/2 teaspoon grated ginger
• A pinch of turmeric powder
• Salt to taste
• 1 teaspoon sugar
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped coriander
• Combine yoghurt, gram flour, and milk in a bowl and whisk well till no lumps remain. Keep aside.
• Heat oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add onions, green chillies, and ginger and sauté on a medium flame for 1 to 2 minutes.
• Add the yoghurt, milk, and gram flour mixture, turmeric powder, salt, sugar, cucumber and coriander, mix well and cook on a medium flame for 3 to 4 minutes. Stir continuously. Serve hot.
Garlic mushroom shorba
This luscious shorba with a dash of garlic is a perfect way to up your soup game. The eggs make this shorba naturally thick lending it a great texture and making it filling all the way.
• 4 tablespoons butter
• 2 garlic pods (minced)
• 2 cups mushrooms
• 2 cups chicken or veg stock
• 3 nos. egg yolks
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Melt butter in a pan, add the garlic and stir fry for 2 minutes. Then add mushrooms and cook for 5 minutes stirring constantly.
• Add the chicken or vegetable stock, raise the heat, and bring to boil.
• Remove the mushroom garlic mixture from the heat.
• Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
• Gradually pour this mixture into the mushroom garlic mixture, stirring constantly to prevent the mixture from curdling.
• Return the pan to the heat and add milk, salt and pepper.
• Reheat uncovered, stirring constantly, but do not let the soup boil.
• Serve the mushroom shorba hot.
Prawn and mushroom shorba
Prawns cooked with fish stock, vinegar, soya sauce, and mushrooms into a wildly flavourful soup is perfect for all seafood lovers.
• 1.4 litres fish stock
• 1 tablespoon finely chopped lemongrass, or 1/2 teaspoon finely grated lime zest
• 1 garlic clove, finely chopped
• 1 fresh red or green chilli, finely chopped
• 225g button mushrooms, sliced
• 115g raw prawns, peeled and deveined
• 2 tablespoon vinegar
• 1 tablespoon reduced-sodium soya sauce
• 1 tablespoon cornflour
• 2 spring onions, thinly sliced
• Combine the fish stock, lemongrass, garlic and chilli in a saucepan. Bring to a simmer. Partly cover and cook for about 5 minutes.
• Stir in the mushrooms and prawns. Simmer, partly covered for a further 3 minutes or until the mushrooms are soft and the prawns have turned pink.
• In a small bowl, combine the vinegar and soy sauce with the cornflour until smooth. Stir this mixture into the simmering soup, then bring back to the boil. Remove from the heat, stir in the spring onions, and serve.