Shorwa

What it really is

A family of Afghan broths and soups, often slowly cooked with meat and vegetables.

The word is broad enough that a cook should identify the version being served. A lamb-and-vegetable broth, for example, differs from a thicker soup with pulses, and those differences affect both nutrition and allergens. Bread may be dipped into the soup or served alongside. A menu can name the principal meat and vegetables without claiming that one Afghan household method is universal.

The word covers multiple Afghan soups, so a bowl may be thin and broth-like or more substantial with vegetables and pulses. A meat version simmers lamb or another meat with onions and vegetables until the broth gains flavor; some versions include legumes or potato. Bread is often used to accompany or dip into the soup. Since no single recipe is implied by the broad name, the menu and entity should state whether meat, beans or particular vegetables are present. The name covers several regional forms rather than one fixed formula.

Shorwa is a broad name for Afghan soup rather than one fixed recipe. Meat, vegetables and sometimes pulses simmer in a broth; the ingredients and texture depend on the regional and household version.

How it's served

• Hot in a bowl, often with bread alongside.
• As a first course or a simple meal, depending on how substantial the soup is.
• With the meat and vegetables included in the broth.

How to write it on the menu

• Name the meat or vegetables used, since shorwa does not specify a single formula.
• Describe whether the result is a clear broth or a thicker soup.
• Check the stock, garnish and cooking method in the actual kitchen before listing dietary information.