Kheere Ka Shorba Indian Cucumber Soup Recipe

When life’s chaos calls for a little zen, this cucumber soup recipe becomes my comfort zone—it’s like a warm hug in a bowl with a refreshing twist!

Kheere Ka Shorba is a refreshing Indian cucumber soup that combines the soothing qualities of grated cucumbers with the creamy tang of yogurt. I adore how the seeds of cumin and paste of ginger combine with that cooling cucumber element.

The kick you get from the green chilies is, to me, perfectly counterbalanced by the tangy lemon juice and the aromatic coriander, and it makes for such a delightful, low-calorie hydrating choice.

Ingredients

• Cucumbers: Low in calories, high in water content, help with hydration and cooling.
• Yogurt: Rich in probiotics, supports digestion, adds creaminess and tangy flavor.
• Ghee: Clarified butter, adds richness, known for a high smoke point and healthy fats.
• Cumin Seeds: Earthy flavor, aid digestion, contain antioxidants and anti-inflammatory properties.
• Green Chilies: Spicy kick, rich in vitamin C, boosts metabolism and immune function.
• Turmeric Powder: Contains curcumin, anti-inflammatory, adds warm color and earthy flavor.
• Coriander Leaves: Fresh and citrusy, rich in vitamins A and K, enhances flavor profile.

Ingredient Quantities

• 2 medium cucumbers, peeled and grated
• 1/4 cup yogurt
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 2 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 2 cups vegetable stock or water
• Salt to taste
• 1/4 teaspoon black pepper powder
• 1 tablespoon chopped fresh coriander leaves
• Lemon juice, to taste

How to Make this

1. Warm ghee in a saucepan at moderate temperature. Toss in some cumin seeds and allow them to pop and crackle for a few seconds.

2. Place ginger and garlic paste in the pan, and sauté until fragrant, about one minute.

3. Put in chopped green chilies and cucumbers, grated, and sauté for 2 or 3 more minutes.

4. Mix turmeric powder and keep cooking for an additional minute.

5. Add the vegetable stock or water slowly, and bring the mixture to a gentle boil.

6. After reaching a boil, turn the heat down to low, cover the pan, and let it simmer for about 10-12 minutes.

7. Take the pan off the heat and allow it to cool a little. If you wish, smooth out the soup by blending it thoroughly.

8. Put the blended soup back in the pan and reheat it gently. Stir in yogurt, salt, and black pepper. Mix well.

9. Season to taste with salt and pepper and finish with lemon juice.

10. Before serving hot, garnish with fresh, chopped coriander leaves.

Equipment Needed

1. Saucepan
2. Wooden spoon or spatula
3. Grater
4. Knife
5. Cutting board
6. Blender (optional, for smoothing out the soup)
7. Measuring cups and spoons
8. Lid for the saucepan
9. Bowl for garnishing
10. Ladle

FAQ

• What is the best way to grate cucumbers for this soup? Use a box grater to achieve fine shreds of cucumber, which helps it blend smoothly into the soup.
• Can I use a different oil instead of ghee? Yes, you can use a neutral oil like vegetable or canola oil, but ghee adds a rich, authentic flavor.
• Is it necessary to use vegetable stock, or can I substitute water? Vegetable stock adds more depth to the soup, but you can use water if preferred. Adjust seasoning if you switch to water.
• How can I adjust the spiciness of the soup? Add or reduce the number of green chilies according to your spice preference.
• What type of yogurt works best for this recipe? Plain unsweetened yogurt is ideal. You can opt for full-fat or low-fat based on your preference.
• Can this soup be served cold? Yes, Kheere Ka Shorba can be served warm or chilled, depending on your preference.
• How can I enhance the tanginess of the soup? Add more lemon juice to taste for an extra tangy flavor.

Kheere Ka Shorba Indian Cucumber Soup Recipe Substitutions and Variations

1 tablespoon of ghee can be replaced with 1 tablespoon of olive oil or butter.
You can replace 1/4 cup yogurt with 1/4 cup coconut milk for a version that doesn’t include dairy.
1 teaspoon cumin seeds can be replaced with 1 teaspoon ground cumin.
1/2 teaspoon red chili powder or paprika can be used to substitute 2 green chilies for a milder flavor.
Vegetable stock is equal to chicken stock or water in this recipe. If you substitute either stock for vegetable stock, you should use the same amount that you would for the vegetable kind and not add any more stock to account for the kind of flavor you think is missing from the vegetable stock.

Pro Tips

1. Chill Before Serving For a refreshing twist, allow the soup to cool completely in the refrigerator after blending and before the final reheating step. This enhances the yogurt’s creaminess and makes it a delightful chilled soup for hot days.

2. Enhance Flavor with Roasted Cumin Powder Add a sprinkle of roasted cumin powder along with the regular cumin seeds for an additional layer of earthy and smoky flavor.

3. Balance Spice with Sweetness If the chilies make the soup too spicy, balance it by adding a teaspoon of honey or a pinch of sugar during the cooking process to enhance the flavors without overpowering the dish.

4. Yogurt Consistency To prevent the yogurt from curdling, temper it by adding a spoonful of the warm soup into the yogurt and mixing well before incorporating into the soup. This keeps the yogurt smooth and creamy.

5. Garnish Creativity Along with coriander, consider garnishing the soup with a drizzle of ghee infused with a pinch of red chili powder or paprika for an added burst of color and flavor.