Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Chhurpi Soup

Traditional 7. Chhurpi Soup recipe

🧺 Ingredients

• 100g chhurpi (hard dried yak cheese), soaked
• 2 tbsp oil (30ml)
• 1 medium onion (100g), sliced
• 3 cloves garlic (9g), minced
• 1 inch ginger (8g), minced
• 1 medium carrot (80g), julienned
• 1 cup cabbage (100g), shredded
• ½ tsp turmeric
• 1 tsp salt (5g)
• ¼ tsp black pepper
• 1 bay leaf
• 1 liter water or vegetable stock
• Fresh coriander (5g)

👩‍🍳 How to make Chhurpi Soup

1. Soak chhurpi in warm water 15 minutes until softened; cut into small pieces.
2. Heat oil in pot over medium heat.
3. Add onion; fry 2 minutes until translucent.
4. Add garlic and ginger; fry 30 seconds.
5. Add carrot and cabbage; stir-fry 2 minutes.
6. Pour water/stock; add bay leaf and turmeric; bring to boil.
7. Reduce to medium; add chhurpi pieces and black pepper.
8. Simmer 20 minutes until chhurpi softens and soup develops creamy texture.
9. Add salt; taste and adjust.
10. Remove bay leaf; garnish with fresh coriander.
11. Serve hot in bowls.

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