You may be thinking, what the heck is a shorba? Basically, it's just soup. Wikipedia tells me that shorba/chorba/ciorba/shurpa/etc. is "one of various kinds of soup or stew found in national cuisines across Eurasia." This version is distinctly Indian, with lots of aromatic spices and a cooling cucumber raita balancing everything out. It's great with some crusty bread or naan on the side.
Kale Shorba with Cucumber Raita Swirl
From Vegetarian Times
- 1 tablespoon canola oil or butter
- 8-ounce bunch kale, stems removed, leaves and stems chopped separately
- 1 medium potato, peeled and thinly sliced
- 2 tablespoons peeled and sliced fresh ginger
- 2 cloves garlic, minced
- 2 jalapenos, seeded and chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 3/4 cup tomato puree
- 1 cup fat-free Greek yogurt or non-dairy plain yogurt
- 1/2 cup diced cucumber
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
To make raita: Stir together yogurt, cucumber, cumin, and salt in a bowl. Swirl a few tablespoons of the raita into each bowl of shorba.
Thank you for posting this recipe! I saw it in Vegetarian Times and have made it a few times, but when it came to sharing it with my friends, the magazine's website came up short.
ReplyDeleteI totally agree that this is a delicious soup despite what it sounds like and what it looks like. Let's face it, "kale soup" sounds like some kind of punishment, and it looks rather like a swamp. But m'boy, this is a tasty bowl of soup!