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I was surprised to see that there was such variety in something so simple as shorwa.
When people post their images in this sub-forum and when I see images on google, I never see it with broken up bread pieces. It's always in the style of some soup/stew that you'd find common in the West.
I have never in my life eaten shorwa with a spoon.
The way I had always had shorwa is with broken bread in the bowl along with the liquid (such that it is not too dry but not completely immersed either). The meat, potatoes & carrots are served on a different plate. There is salatta on another plate too. The meat, potatoes, carrots & salatta are placed on top of the semi-submerged broken bread in moderate quantities and are eaten by hand along with the bread.
That is how I have always known shorwa to be.
For me, the broken up bread immersed in the liquid is the basis of shorwa. I could not consider the bread to be some sort of side condiment. The meat & the rest of the ingredients are not served in the soup beforehand but are instead initially separate and then added on top later.
An extract from a website:
The people of Ghazni, a province located 70 kilometers southwest of Kabul
where my dad is from, are known for making the best shorwa. It’s a rich and
hearty soup made with meat, potatoes and in Jeja’s recipe, legumes. In
Ghazni they generally serve the shorwa in a large communal bowl. Everyone
rips their nan (Afghan bread) into small pieces, throws it into the shorwa and
enjoys the soup using their hand. I have only witnessed this once, when I
was a little girl visiting Ghazni. My relatives knew I was from Kabul and not
used to eating shorwa this way. I was given my own bowl and a tattered
metal utensil vaguely resembling a spoon.
Afghan Beef and Bean Soup, Shorwa e Ghosht - Afghan Culture Unveiled
Now, I've never heard of this claim that Ghazni shorwa is the best.
I can infer from the above that shorwa in Kabul is different to the shorwa in the rural areas.
Also that the shorwa in Ghazni is similar to that in Wardag (not surprising since the two rural provinces share a border).
I just find it amusing that the Kabulai is eating shorwa isolated with a spoon while everyone else is eating it the 'normal' way.
I remember reading two years ago on PF a comment by a member from Kandahar (think he was called shlombay) saying that the user Feroza Banu's (Wardag) shorwa was 'wrong' and not authentic (or something a long those lines) so there obviously is variation among the provinces.
So, my question is, how do you eat your shorwa?
What does it consist of?
Do you eat it with a spoon?
Do you or people from your village/province even eat shorwa that often?
The shorwa that I eat consists of nothing more than what I mentioned. Nothing fancy like eggs, kidney beans or chicken though occasionally with chickpeas.
When people post their images in this sub-forum and when I see images on google, I never see it with broken up bread pieces. It's always in the style of some soup/stew that you'd find common in the West.
I have never in my life eaten shorwa with a spoon.
The way I had always had shorwa is with broken bread in the bowl along with the liquid (such that it is not too dry but not completely immersed either). The meat, potatoes & carrots are served on a different plate. There is salatta on another plate too. The meat, potatoes, carrots & salatta are placed on top of the semi-submerged broken bread in moderate quantities and are eaten by hand along with the bread.
That is how I have always known shorwa to be.
For me, the broken up bread immersed in the liquid is the basis of shorwa. I could not consider the bread to be some sort of side condiment. The meat & the rest of the ingredients are not served in the soup beforehand but are instead initially separate and then added on top later.
An extract from a website:
The people of Ghazni, a province located 70 kilometers southwest of Kabul
where my dad is from, are known for making the best shorwa. It’s a rich and
hearty soup made with meat, potatoes and in Jeja’s recipe, legumes. In
Ghazni they generally serve the shorwa in a large communal bowl. Everyone
rips their nan (Afghan bread) into small pieces, throws it into the shorwa and
enjoys the soup using their hand. I have only witnessed this once, when I
was a little girl visiting Ghazni. My relatives knew I was from Kabul and not
used to eating shorwa this way. I was given my own bowl and a tattered
metal utensil vaguely resembling a spoon.
Afghan Beef and Bean Soup, Shorwa e Ghosht - Afghan Culture Unveiled
Now, I've never heard of this claim that Ghazni shorwa is the best.
I can infer from the above that shorwa in Kabul is different to the shorwa in the rural areas.
Also that the shorwa in Ghazni is similar to that in Wardag (not surprising since the two rural provinces share a border).
I just find it amusing that the Kabulai is eating shorwa isolated with a spoon while everyone else is eating it the 'normal' way.
I remember reading two years ago on PF a comment by a member from Kandahar (think he was called shlombay) saying that the user Feroza Banu's (Wardag) shorwa was 'wrong' and not authentic (or something a long those lines) so there obviously is variation among the provinces.
So, my question is, how do you eat your shorwa?
What does it consist of?
Do you eat it with a spoon?
Do you or people from your village/province even eat shorwa that often?
The shorwa that I eat consists of nothing more than what I mentioned. Nothing fancy like eggs, kidney beans or chicken though occasionally with chickpeas.
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