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.

Ingredients

• 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

Method

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.