Sikkimese Chhurpi Soup
A comforting, tangy soup from the Himalayan region featuring native fermented cheese, fresh tomatoes, and local spices. It offers a wonderfully rich texture and warming heat ideal for chilly mountain days.
40min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until it smokes slightly and cools down a bit.
2
Add sliced onions, minced garlic, and grated ginger to the pan, sautéing until translucent.
3
Stir in the chopped tomatoes and green chillies, cooking until the tomatoes turn soft and pulpy.
4
Mix in the turmeric powder and salt, cooking the masala for another couple of minutes.
5
Add the chhurpi cheese and about 3 cups of warm water to the pan.
6
Simmer the mixture on medium-low heat for 15 to 20 minutes until the cheese blends smoothly into the broth and thickens slightly.
7
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Ingredients
200g Chhurpi cheese (traditional hard or soft Himalayan yak/cow cheese, chopped if hard)
3 ripe tomatoes, finely chopped
2 medium onions, sliced
3 cloves garlic, minced
1 inch ginger, grated
2-3 local green chillies, slit
1 teaspoon turmeric powder
1 tablespoon mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.