Authentic Sikkimese Chhurpi Soup with Warm Tingmo
A comforting Himalayan delicacy featuring traditional fermented yak cheese simmered with local herbs and vegetables. Served alongside fluffy, steamed Tibetan bread, this earthy soup offers a unique and hearty culinary experience.
40min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan and sauté the minced garlic, ginger, and sliced onions until translucent.
2
Add the chopped tomatoes and green chillies, cooking until the tomatoes turn soft and pulpy.
3
Pour in the vegetable stock and bring the mixture to a gentle boil.
4
If using hard Chhurpi, soak it in warm water beforehand; add the Chhurpi pieces into the simmering broth.
5
Stir well and let the soup simmer on medium heat for about 10 to 15 minutes until the cheese melts and thickens the broth.
6
Toss in the leafy greens and cook for another 2 minutes until wilted. Season with salt to taste.
7
Serve the hot, rustic Chhurpi soup piping hot in bowls alongside freshly steamed, fluffy Tingmo bread.
Ingredients
200g traditional Chhurpi (hard or soft fermented cheese, chopped if hard)
2 cups vegetable stock or water
1 medium onion, finely sliced
2 cloves garlic, minced
1 inch ginger, julienned
1 tomato, chopped
2 green chillies, slit
1/2 cup leafy greens (spinach or local mustard greens)
1 tbsp mustard oil or ghee
Salt to taste
4 pieces freshly made Tingmo (steamed Tibetan bread)
*This AI-generated recipe may contain inaccuracies.