Entree: India – Sikkim & Himalayan – Chhurpi Soup (Hearty Himalayan soup of chewy chhurpi cheese simmered with vegetables in an aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

6 cups (1.4 L) chicken or vegetable stock
4 oz (115 g) hard chhurpi cheese, cut into small cubes; for a practical catalog estimate, use Parmesan cheese as the explicitly labelled alternative. Is this acceptable, or can you specify the chhurpi’s milk type and approximate moisture/texture?
2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
1 medium onion, chopped, approx. 5 oz (140 g)
2 cloves (approx. 6 g) garlic, minced
1 tbsp (15 g) fresh ginger, minced
1 medium tomato, chopped, approx. 5 oz (140 g)
1 cup (30 g) spinach or local leafy greens, chopped
2 tbsp (30 ml) vegetable oil or unsalted butter
1 tsp (5 g) turmeric
1/2 tsp (2.5 g) ground cumin
1 tsp (5 g) salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
1–2 green chilies, slit (optional)
2 tbsp (8 g) chopped cilantro for garnish
1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Sauté aromatics: heat oil or butter in a large pot over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant, about 3–4 minutes.
2. Build the soup: add chopped tomato, turmeric, and ground cumin; cook 2 minutes. Add diced potatoes and stock, bring to a simmer, cover, and cook until potatoes are just tender, about 12–15 minutes.
3. Add chhurpi and greens: stir in chhurpi cubes and chopped greens. Simmer gently 6–10 minutes more until chhurpi softens to a chewy texture and flavors meld.
4. Season and finish: taste and adjust salt and pepper, add green chilies if using, and finish with lemon juice if desired. Ladle into bowls and garnish with chopped cilantro. Serve hot with crusty bread or steamed rice.