Shorwa-E-Tarkari (Meat & Veg Soup)

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 2:0 h
  • Ready In : 2:15 h

Shorwa is a traditional soup eaten in Afghanistan. You basically fill a single sized serving bowl with bread (some people care to eat shorwa with bread separately) and pour shorwa (soup) over it.


  • 6 tbs vegetable oil
  • 2 medium onions,chopped
  • 1 lb meat omn the bone
  • 1 can (8ounces) tomatoes
  • salt and pepper
  • 8 oz potates
  • 1 15 oz. can red kidney beans, rinsed
  • 4 oz carrots
  • 2 oz fresh cilantro
  • 1 tbsp. tomato paste
  • 1 tbsp. ground coriander
  • ½ tbsp. ground turmeric


Step 1

Peel, halve and roughly chop the onions. Peel and cut potatoes into ½ inch cubes. Scrape carrots and cut into slices about 1/2 inch thick. Chop garlic cloves.

Step 2

Heat the oil in a large pan and fry the onions over a medium to high heat until golden brown and soft.

Step 3

Add the minced garlic and the meat. Mix well and cook for about 10 minutes until the meat is cooked through and a thick sauce forms.

Step 4

Add the tomatoes, tomato paste, coriander, turmeric, salt, and pepper, mix well.

Step 5

Pepper and 3 to 4 cups of water. Bring to a boil, then turn down the heat and simmer until the meat is almost cooked about 1 to 1½ hours depending on the type of meat cooked.

Step 6

Now add the potatoes, carrots and garbanzo beans and cook for a further 20 to 30 minutes or until the vegetables are cooked.

Step 7

Wash the cilantro and remove the stalks and then add to the soup.

Step 8

Cook for a further 5 minutes or so, adding a little more water if required.

Step 9

This soup is always served with a fresh naan.

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Recipe Comments

  1. posted by John on March 7, 2014

    Thanks for this mouthwatering recipe….

  2. posted by Mat on July 12, 2016

    As an afghan, I’m thoroughly impressed with the accuracy of this recipe. There are many variations, mine doesn’t have garbanzo beans, and I use tomato sauce instead of the tomato/tomato paste combo. Anyway, made it last night with lamb and it was amazing. The longer you simmer at a lower heat, the better it always turns out. I also put more ground up coriander seeds and turmeric than mentioned here (to taste). Lastly, we typically make a afghan salad (red onions, cilantro, cucumber, tomato, lemon, salt), and add it to the soup as we eat it. Enjoy


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