Coriander Tomato Shorba

Coriander Tomato Shorba - Plattershare - Recipes, food stories and food lovers
Chorba or shorba (Hindi) is a kind of soup or stew found in national cuisines across the globe. Chorba is derived from the Persian term shor (salty) and Ba (stew). It is healthy and wholesome food which is consumed all over the world. It is prepared is various ways and using variety of ingredients. In India Sorba is also called as stew or soup. Tomato shorba or soup, paya soup, Yakhni (yoghurt and saffron based stew made with mutton)these are some of the popular soups or shorbas prepared in India.
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5


  • 5 Tomato â medium
  • 1/2 leaves Coriander tightly packed. roughly chopped with stems â
  • 1 Onion finely chopped â medium
  • 3 cloves Garlic finely chopped â
  • 3/4 tsp Black Peppercorns â
  • 2 Red Chillies broken medium hot
  • 1/2 tbsp Coriander Seeds â
  • 1 tsp Cumin Seeds â
  • 1 Bay Leaf
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Butter â
  • 2 cup Water adjust consistency
  • Croutons or serving, or bread for serving â bread or toast


  • In a presser cooker heat butter. Add cumin seeds, bay leaf, coriander seeds, black paper corns, broken red chillies. Stir for few seconds.
  • Add finely chopped onion. Cook till translucent.
  • Add garlic and cook till raw aroma goes away.
  • Add tomatoes, coriander leaves, salt. Mix well.
  • Add 2 cups water and close the cooker lid. Cook for 3 whistles.
  • Switch off the flame. Let pressure inside cooker come down naturally.
  • Let it cook and remove bay leaf.
  • Once cooled, blend mixture into fine and thin puree. Pass this soup through soup sieve.
  • Discard the residue. Reheat the mixture in sauce pan adding water to adjust the desired consistency. It should be slightly thin.
  • Garnish with coriander leaves.
  • Serve hot with bread croutons.

Recipe Notes

Adjust soup consistency as per your preference by adding more or less water.

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4 from 1 vote

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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