Drumstick Soup / शेवग्याचा सुप

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

1. 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

2. 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

3. 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

4. Remove Whole Spices

   After 10 minutes, remove the lid, take out the cinnamon stick and cloves with a slotted spoon and discard.

   Time: PT1M

5. 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

6. 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

7. 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

8. 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