What is Shorwa (Shorba), Broth and Stock?

Bones have high amount of connective tissue that gets gelatinized and flavor the water in which they are cooked.

Technically, Shorwa and broth use the same process. Both use Bones as well as Meat. The difference is in spices. Aromatic curry spices are added to make Shorwa. The meat, bones, spices, and water put in a stockpot. The mixture is brought to a boil. The heat is turned down to a simmer and cooked till meat is tender.

In Kashmir, a type of Shorba called Yakhni is made that also incorporates yogurt. What is Yakhni

To make stock, only the bones are used. The bones are roasted till almost charred. Then the bones in water are brought to a boil and then simmered to for extended time. The stock has more gelatin because it has higher amount of bones than for broth. Therefore stock has more flavor than broth. The bones are discarded. Stock is not a common item in India.

In United States, there is no difference between Broth and Stock among commercial products. The terms are used interchangeably.

Trivia

For chicken, the feet are included in making Shorwa or broth. The feet give its natural golden brown color. At the end of cooking, it seems that feet just get gelatinized. I know they are there, but at least I cant find them.

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