Gosht Shorva is a classic Indian soup, traditionally made with meat bones, potatoes, spices, and enriched with milk, cream, and nuts. Thinner versions are sold by street vendors in Hyderabad and meatier versions at restaurants and homes, especially in the winter. The recipe is believed to have originated in the royal kitchens of the Nizam of Hyderabad. This version is lighter than the original and is vegetarian. With a few substitutions, it can easily be made vegan.

Hyderabadi Vegetarian Gosht Shorva Lime Soup

Hyderabadi Vegetarian Gosht Shorva- Hyderabadi Lime Soup

This lighter version of Gosht (mutton) Shorva is "goshtless". As a result, it is lighter than the original and vegetarian as well. For a slightly heartier soup, a cup of cooked shredded lamb, chicken, or rice may be added right before serving. The soup can easily be vegan by replacing the cream with coconut cream, and ghee with vegetable oil..

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Course: Soup

Cuisine: Indian, South Indian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Soup pot
Cheesecloth bag (for whole spices)
Food Processor or blender or immersion blender

Ingredients

1 piece Cinnamon stick
1 tsp Black peppercorns
3 pods Green cardamom
4 whole Cloves
4 tbsp Ghee (vegetable oil for vegan)
2 medium Onions, chopped
5 medium Potatoes, peeled and cut into 1-inch chunks
¼ tsp Turmeric
6 cups Vegetable broth
¼ cup Fresh cilantro leaves
Kosher salt, to taste
⅔ cup Canned coconut milk or almond milk
⅓ cup Heavy cream (or coconut cream for vegan)
1 cup Cooked rice, shredded chicken or mutton (optional)

Instructions

In the center of a 6-inch sheet of cheesecloth or a cheesecloth spice bag, place cinnamon, cloves, cardamom pods, and black peppercorns. Tie up the bag. Bang it lightly to coarsely crush the spices.
Heat the oil in a soup pot over medium heat. Add onions and potatoes and cook, stirring occasionally, until the onions begin to wilt, about 10 minutes. Stir in the turmeric, broth, and spice bag, and bring to a boil. Reduce heat and simmer, covered, until vegetables are cooked and tender, about 35 minutes. Remove from heat and stir in cilantro leaves. Season with salt.
Once soup has cooled enough to handle, remove spice bag and squeeze out any juices. Discard. Using an immersion blender or food processor, puree the soup. The soup may be refrigerated for up-to 3 days or frozen at this point.
Heat the soup until piping hot. Add coconut or almond milk and cream and continue simmering until the soup is hot. Check for salt, place in soup bowls, and serve piping hot with a little lime juice squeezed over it.