Shorba Yavron (Assorted Vegetable Soup)

Shorba Yavron (Assorted Vegetable Soup) Recipe from Afghanistan

Region / culture: Afghanistan | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shorba Yavron, also known as Assorted Vegetable Soup, is a flavorful and comforting dish that is perfect for any occasion. This vegetarian soup is packed with a variety of vegetables and spices, making it a healthy and delicious option for a light meal or appetizer.

History

Shorba Yavron has its roots in Jewish cuisine, where pareve or neutral soups are often enjoyed on dairy occasions or during hot weather. This simple yet flavorful soup is a popular choice for vegetarians and can be enjoyed year-round.

Ingredients

3 tbsp corn oil
2 large (1-0.5 cup) onions, chopped
0.5 tsp salt, or to taste
4 cups water
2 medium potatoes, peeled and cut into 1-inch cubes
2 large carrots, cut into 1-inch cubes
2 ribs celery with leaves, sliced
0.25 tsp pepper
0.25 tsp ground cinnamon
1 egg, beaten
2 tbsp fresh flat-leaf parsley, chopped

How to prepare

There are many occasions in Jewish cooking when a pareve or neutral soup is desired for dairy occasions or for very hot days. This is a simple soup, full of flavor, that is perfect for summer dining or for vegetarians at any time.
Heat oil in a soup pan, add onions and 0.25 tsp of salt, and stir-fry over moderate heat for 2 minutes. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, and cinnamon, and bring to a boil. Simmer the soup, covered, for 30 minutes. When ready to serve, slowly pour beaten egg into the pan of soup in a circular motion. Sprinkle with parsley. Serve hot.

Variations

You can customize this recipe by adding other vegetables such as zucchini, bell peppers, or spinach. You can also add spices like cumin, turmeric, or paprika for a different flavor profile.

Cooking Tips & Tricks

To enhance the flavor of the soup, be sure to sauté the onions in oil until they are translucent before adding the water and vegetables. Adding the beaten egg slowly and in a circular motion will create a beautiful swirl effect in the soup. Be sure to simmer the soup covered to allow the flavors to meld together.

Serving Suggestions

Serve Shorba Yavron hot with a side of crusty bread or a fresh salad for a complete meal. Garnish with additional parsley for a pop of color and flavor.

Cooking Techniques

The key cooking techniques for this recipe include sautéing, simmering, and slowly pouring the beaten egg into the soup to create a beautiful swirl effect.

Ingredient Substitutions

If you don't have corn oil, you can use olive oil or vegetable oil as a substitute. You can also use sweet potatoes or parsnips instead of regular potatoes for a different flavor.

Make Ahead Tips

You can prepare the soup ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Shorba Yavron in individual bowls garnished with a sprig of parsley for a beautiful presentation. You can also drizzle a little extra virgin olive oil on top for added flavor.

Pairing Recommendations

This vegetable soup pairs well with a light white wine such as Sauvignon Blanc or a crisp sparkling water with lemon for a refreshing drink.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Shorba Yavron contains approximately 200 calories, making it a light and satisfying option for a meal or appetizer.

Carbohydrates

Each serving of Shorba Yavron contains approximately 20 grams of carbohydrates, making it a good source of energy for your body.

Fats

With 3 tablespoons of corn oil in the recipe, each serving of Shorba Yavron contains approximately 15 grams of fat, providing essential fatty acids for your body.

Proteins

This vegetable soup contains protein from the egg and vegetables, with each serving providing approximately 5 grams of protein to support muscle health.

Vitamins and minerals

Shorba Yavron is rich in vitamins and minerals from the variety of vegetables used in the recipe. It is a good source of vitamin A, vitamin C, potassium, and fiber.

Alergens

This recipe contains eggs and may not be suitable for those with egg allergies. Be sure to check for any other allergens in the ingredients used.

Summary

Overall, Shorba Yavron is a nutritious and balanced soup that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals to support your overall health.

Summary

Shorba Yavron is a delicious and nutritious vegetable soup that is perfect for any occasion. Packed with a variety of vegetables and spices, this soup is a comforting and satisfying option for a light meal or appetizer. Enjoy this flavorful dish with your family and friends!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Shorba Yavron, an Assorted Vegetable Soup. It was many years ago when I was just a young girl, visiting my aunt in a small village in the countryside. My aunt was known for her delicious and hearty soups, and I always looked forward to her cooking whenever we visited.

On this particular day, my aunt was in the kitchen, bustling about and chopping up a variety of vegetables. I watched in fascination as she added spices and herbs, creating a fragrant aroma that filled the entire house. Curious, I asked her what she was making, and she smiled and told me it was a special soup called Shorba Yavron.

I had never heard of this soup before, but my aunt assured me that it was a family recipe that had been passed down for generations. She explained that the soup was made with a combination of seasonal vegetables, herbs, and spices, creating a rich and flavorful broth that was perfect for warming up on a cold day.

As my aunt continued to cook, I watched intently, taking mental notes of each ingredient and step in the process. I could see the love and care she put into her cooking, and I knew that this soup would be something special.

After hours of simmering on the stove, the soup was finally ready. My aunt ladled out steaming bowls for each of us, and we sat down at the table to enjoy. The first spoonful of Shorba Yavron was like nothing I had ever tasted before – the flavors were so complex and satisfying, I couldn't help but go back for seconds.

As I savored each bite, I knew that I had to learn how to make this soup for myself. I begged my aunt to teach me her recipe, and she agreed, happy to pass on her knowledge to the next generation. We spent the rest of the day in the kitchen, chopping vegetables, measuring out spices, and stirring the pot as the soup simmered away.

With my aunt's guidance, I learned the secrets of making Shorba Yavron – the perfect balance of sweet and savory, the importance of fresh ingredients, and the patience required to let the flavors meld together. It was a lesson in traditional cooking that I would never forget.

Over the years, I have made Shorba Yavron countless times, each batch a little different from the last. I have added my own touches and variations, experimenting with different vegetables and spices to create a soup that is truly my own. But no matter how I tweak the recipe, the memory of that first bowl of Shorba Yavron with my aunt will always remain with me.

Now, as I sit down to enjoy a bowl of this comforting soup, I am reminded of the love and tradition that went into creating it. The flavors transport me back to that cozy kitchen in the countryside, where I first learned the magic of cooking from the heart. And as I take another spoonful, I know that this recipe will be passed down through my own family for generations to come.