Shorwa Afghan soup, simple recipe to follow, full of flavor and great soup for summer dining or vegetarians.

Ingredients:

Serveing: 4 to 6

-3 tablespoons of Corn oil
-2 large (1-1/2 cups) onions, chopped
-1/2 tablespoons of Salt, or to taste
-4 cups of Water
-2 medium Potatoes, peeled and cut into
1inch cubes
-2 large Carrots, cut into 1-" cubes
-2 Ribs celery w/leaves, sliced
-1/4 tablespoons of Pepper
-1/4 tablespoons of Ground cinnamon
-1 Egg, beaten
-2 tb Fresh flat-leaf parsley, chopped


Directions:

-Heat oil in a soup pan, add onions and 1/4 teaspoon of the salt,
and stir-fry over moderate heat for 2 mins.
-Add the water, potato, celery, remaining salt, pepper,
cinnamon and bring to a boil.
-Simmer soup, covered, for 30 mins.
-When ready to serve, dribble beaten egg into pan of soup in a circular motion.
-Sprinkle with parsley. Serve hot.

Have A Recipe Or Story To Share?

Would you like to have your own page for Free within our site,
Have a Story to share or a picture to go with it, it's easy to do!