Afghan Shorwa Soup Recipe – Try This Hearty Stew

Picture this: you arrive home on a chilly afternoon and a friend greets you with a steaming bowl of their family’s Afghan Shorwa Soup. In Pashto, “shorwa” simply means soup, but in Afghanistan it refers to a slow‑simmered stew of meat, beans and vegetables. My first taste came from a neighbor who loved sharing his heritage. The aroma of onions, spices and tender meat filled his kitchen, and one spoonful transported me across the world. Curious? Let’s cook this hearty Afghan stew together and see why it’s a comfort food staple.

Ingredients

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 lb (450 g) bone‑in lamb or beef pieces, trimmed of excess fat
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp black pepper
• 2 tsp salt (divided)
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 2 ripe tomatoes, chopped
• 6 cups (1.5 L) water or beef broth
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 can (15 oz/425 g) kidney beans, drained and rinsed
• Juice of 1 lemon (optional)
• Fresh cilantro or parsley for garnish
• Afghan flatbread (naan) for serving

Directions

1. Sauté aromatics: Heat the oil in a large heavy‑bottomed pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
2. Brown the meat: Add the bone‑in lamb or beef pieces and cook until they develop a light brown crust on all sides. Sprinkle in cumin, coriander, turmeric, chili powder, black pepper and 1 tsp salt. Stir to coat the meat with spices.
3. Build the soup: Add the diced carrots, potatoes and chopped tomatoes. Pour in water or broth and bring to a gentle boil. Reduce heat to low, cover and simmer for 45 minutes. The slow simmer helps extract flavor from the bones.
4. Add beans: Stir in chickpeas and kidney beans. Taste and add the remaining 1 tsp salt, adjusting seasoning if necessary. Simmer uncovered for another 15 minutes until the vegetables are tender and the stew thickens slightly.
5. Finish and serve: Squeeze in lemon juice for brightness if desired. Ladle the shorwa over torn pieces of Afghan flatbread in bowls, garnish with fresh herbs and enjoy the hearty, comforting flavors.