Shorba or chorba is a kind of hot soup relished across Middle-east, Asia, South /Central Asia and North Africa.
Believed to have its roots in the Persia, shorba is traditionally prepared by simmering ingredients in boiling water along with salt & flavoured with aromatic curry spices and herbs.
Over the years, vegetarian variants of shorba have become popular as well. Shorba is derived from an Arabic term, ‘shurbah’, meaning soup. The flavoured shorba is served as a starter or as part of the main course.
One of the very few characteristics that separate shorba from soup is that soup is often served as the first course whereas shorba can be served as first course or as an accompaniment to the main dish.
Carrots are a good source of beta-carotene, potassium and antioxidants which help in lowering the cholesterol levels and improve eye health.
Beetroot are packed with essential nutrients like folate, iron and vitamin c. It provides the human body an array of benefits like lowering the blood pressure, improvement in blood flow and is also said to be good for skin health.
Capsicums are low in calories & exceptionally rich in vitamin c and other antioxidants. Adding capsicum to the diet helps to lower the risk of visual impairment and prevent anaemia.
Carrot, beetroot and capsicum shorba is an excellent amalgamation of these magical ingredients which does not only intrigue adults about its benefits for their vision, skin and immune system, but also cherished by children because of its lip smacking taste.
By: Nisar Ahmed, Corporate Chef, Mayfair Group, Picture source: google images and representative purpose