Shorwa e Pacha means king’s soup. You might be unsure about using cow’s or lamb’s feet, but if you love flavor, and want to experience Afghan cuisine, you must try this shorwa.
Afghan Hospitality and Shorwa e Pacha
Afghans are known worldwide for their hospitality. One of the main ways we show our hospitality is through food. A traditional item to add to a dish to show honor to our guests is to add a goat’s head to dishes, or even, sometimes, make something a bit more unctuous or fatty. (rich)
Here, traditionally people would use lamb’s feet, but I chose to use cow’s feet. It all has the same idea. The feet and bones have the marrow and cartilage that, when cooked in an instant pot or pressure cooker, get obliterated, and you end up with a tasty and heart-warming soup.
Wash Your Feet
Always wash your feet. And always wash your cow’s feet when cooking. I scrubbed and soaked, and rinsed my cow feet several times.
The other key to cooking with “exotic” items like cow’s feet is not telling people. Don’t tell people you are cooking with cow’s feet. Just let them figure out how delicious it is, then tell them.
This recipe goes well with some Afghan naan, and a sheer chai afterward.
Easily printable Shorwa e Pacha Recipe
As always, we make this recipe easy to print and replicate. I suggest you watch the video if you have any questions. Also, leave a comment. I always respond.
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Shorwa e Pacha – Soup for a King
Description
Shorwa e Pacha is soup for a king.
Ingredients
1 Cow’s Foot (Or a few lamb’s feet)(rinsed and soaked)
2 Tablespoons Oil
2 Chopped Onion
1/2 Cup Chopped Celery
1/2 Cup Chopped Carrot
1 Teaspoon of Salt
6 Cloves of Garlic
1 Bouillion Cube
2 Bay Leaves
Water
Instructions
1. Heat your oil in Instant Pot. Add onions, celery, and carrot.
2. Add salt to taste. Next, add your garlic.
3. Finally, add spices: turmeric, coriander, and cumin. Let veggies and spice cook for a few minutes.
4. Add your cow’s feet and slightly brown them with the veggies and spices.
5. Add your six cups of water, bouillion cube, and bay leaves.
6. Next, cover and pressure cook for 40 minutes.
Notes
This recipe goes well with some Afghan naan, and a sheer chai afterward.
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