Drumstick Soup / शेवग्याचा सुप
Drumstick Soup / शेवग्याचा सुप is a easy Indian recipe that serves 2. 150 calories per serving. Recipe by Tina's kitchen and recipes on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $12.51 total, $6.25 per serving
Ingredients
- 500 g Beef Shank Bone (Shevga) (cut into 2‑3 inch pieces)
- 1 medium Onion (peeled and finely chopped)
- 1 medium Tomato (chopped)
- 1 piece Green Chili (slit lengthwise, seeds optional)
- 3 cloves Garlic Cloves (minced)
- 1 inch Fresh Ginger (peeled and minced)
- 2 sprigs Coriander Stems (roughly chopped)
- 4 cups Water (filtered or bottled)
- 1 piece Cinnamon Stick (whole)
- 2 pieces Cloves (whole)
- 1 tsp Salt (regular) (adjust to taste)
- ½ tsp Cumin Powder (roasted if possible)
- ½ tsp Black Pepper Powder (freshly ground)
- ¼ tsp Black Salt (Kala Namak) (optional, adds mineral flavor)
- 1 tbsp Lemon Juice (freshly squeezed)
Instructions
Prepare Ingredients
Trim the shevga bone into 2‑3 inch pieces, chop onion, tomato, green chili, mince garlic and ginger, and roughly chop coriander stems.
Time: PT5M
First Simmer
Place the bone pieces in a large pot, add the chopped onion, tomato, green chili, garlic, ginger, coriander stems, cinnamon stick, cloves, regular salt and 4 cups of water. Bring to a boil over medium heat.
Time: PT5M
Temperature: Medium heat
Cover and Cook
Once boiling, reduce to a gentle simmer, cover with the lid and let cook for 10 minutes until the bone is tender and the vegetables are soft.
Time: PT10M
Temperature: Low simmer
Remove Whole Spices
After 10 minutes, remove the lid, take out the cinnamon stick and cloves with a slotted spoon and discard.
Time: PT1M
Blend the Soup
Transfer the entire contents (bone, vegetables, broth) into a blender. Add the fresh coriander leaves (optional) and blend until smooth.
Time: PT2M
Strain the Puree
Pour the blended mixture through a fine mesh strainer back into the pot, using the back of a spoon to press out liquid. Discard the solid residue.
Time: PT3M
Second Simmer & Season
Return the pot to the stove, add cumin powder, black pepper powder, black salt, and lemon juice. Bring to a gentle boil for 2‑3 minutes, then turn off the heat.
Time: PT3M
Temperature: Medium heat
Serve
Ladle the hot soup into bowls and enjoy immediately. Garnish with a few fresh coriander leaves if desired.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 12 g
- Carbohydrates
- 8 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo, Keto‑Friendly
Allergens: Garlic, Ginger
Ingredient Substitutions
- Instead of Beef Shank Bone (Shevga): Lamb shank bone, Chicken carcass
- Instead of Onion: shallot, leek
- Instead of Tomato: canned diced tomato
- Instead of Green Chili: Jalapeño, Serrano pepper
- Instead of Garlic Cloves: garlic paste
- Instead of Fresh Ginger: ground ginger (½ tsp)
- Instead of Coriander Stems: cilantro leaves
- Instead of Water: vegetable broth (use less salt)
- Instead of Cinnamon Stick: ½ tsp ground cinnamon
- Instead of Cloves: ¼ tsp ground cloves
- Instead of Salt (regular): sea salt
- Instead of Cumin Powder: ground coriander
- Instead of Black Pepper Powder: white pepper
- Instead of Black Salt (Kala Namak): regular salt
- Instead of Lemon Juice: lime juice
Equipment Needed
- Large Pot (Kadhai)
- Lid
- Knife
- Cutting Board
- Blender or Hand Mixer
- Fine Mesh Strainer
- Wooden Spoon
- Measuring Spoons
Critical Steps — Do Not Skip
- Ensuring the bone is simmered long enough to release gelatin
- Removing whole spices before blending to avoid gritty texture
- Straining the blended mixture for a smooth soup
- Adding lemon juice at the end to preserve its fresh flavor
Chef Tips from the Video
- Roast the bone pieces in a preheated oven at 200°C for 15 minutes before simmering for richer flavor
- Use fresh ginger and garlic for maximum immune‑boosting properties
- Finish with a drizzle of extra‑virgin olive oil for silky mouthfeel.
Troubleshooting
Soup is too thick
Add warm water a tablespoon at a time and stir until desired consistency is reached.
Gritty texture after blending
Ensure the whole spices are removed before blending and strain the puree through a fine mesh strainer.
Lacks flavor
Taste and add a pinch more salt, cumin, or lemon juice; a short extra simmer can deepen the taste.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 1 month.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup can be made a day ahead; simply reheat gently on the stove, adding a splash of water if it thickens.
Frequently Asked Questions
What is the cultural significance and history of Shevga Bone Soup in Marathi cuisine?
Shevga (bone) soup, known locally as "Shevga Ka Soup," is a traditional Marathi home remedy used to strengthen bones, improve immunity and aid weight loss. It is often prepared during the monsoon season when joint pains are common, reflecting the region’s reliance on simple, nutrient‑dense broths.
What are the traditional regional variations of Shevga Bone Soup in Indian cuisine?
In coastal Maharashtra, coconut milk is sometimes added for richness, while in the Vidarbha region extra turmeric is used for its anti‑inflammatory properties. Some families also include a handful of roasted peanuts for texture.
How is Shevga Bone Soup traditionally served in Maharashtra?
It is served hot in small earthenware bowls, often accompanied by a side of steamed rice or a slice of whole‑grain toast. A sprinkle of fresh coriander and a squeeze of lemon are typical finishing touches.
During which occasions is Shevga Bone Soup commonly prepared in Marathi culture?
The soup is popular during post‑natal recovery, during illness, and on days when elders feel joint stiffness. It is also made on fasting days when a light, nourishing broth is preferred.
What makes Shevga Bone Soup special compared to other Indian soups?
Its use of actual bone pieces provides collagen and minerals that are rare in typical vegetable‑only Indian soups. The combination of warming spices, ginger, garlic and lemon creates a unique immune‑boosting profile.
What are the most common mistakes to avoid when making Shevga Bone Soup?
Common errors include boiling the broth too vigorously, which makes it cloudy; forgetting to remove whole spices before blending, leading to a gritty texture; and over‑seasoning before the final lemon addition, which can mask the subtle bone flavor.
Why does this Shevga Bone Soup recipe use a short 10‑minute simmer instead of a long hour‑long stock?
The video focuses on a quick, everyday remedy; a brief simmer extracts enough gelatin and flavor for a light soup while keeping preparation time under 30 minutes, making it practical for busy home cooks.
Can I make Shevga Bone Soup ahead of time and how should I store it?
Yes, the soup keeps well refrigerated for up to three days. Cool it quickly, transfer to an airtight container, and reheat gently on the stove, adding a splash of water if it has thickened.
What texture and appearance should I look for when making Shevga Bone Soup?
The finished soup should be smooth, slightly amber in color, and glossy from the natural gelatin. It should coat the back of a spoon without being watery, and have a faint speck of green from the coriander.
How do I know when Shevga Bone Soup is done cooking?
The bone pieces will be soft and may start to pull away from the meat, and the vegetables will be fully softened. After blending, the soup should come to a gentle boil for 2‑3 minutes; a faint aroma of cumin and lemon signals it’s ready.
What does the YouTube channel Tina's kitchen and recipes specialize in?
The YouTube channel Tina's kitchen and recipes specializes in simple, health‑focused Indian home cooking, offering quick tutorials for everyday meals, traditional remedies, and easy-to‑follow vegetarian and non‑vegetarian dishes.
How does the YouTube channel Tina's kitchen and recipes' approach to Marathi cooking differ from other Indian cooking channels?
Tina's kitchen and recipes emphasizes short, ingredient‑light recipes rooted in regional home remedies, often highlighting the medicinal benefits of spices and bones, whereas many other channels focus on elaborate festival dishes or restaurant‑style presentations.
Last updated: August 23, 2026
