Soup – Gundruk Suruwa (Nepali Food Recipe)
Gundruk Suruwa – (Soup of Fermented Vegetables)
For Gundruk:
INGREDIENTS
- 1/2 lb mustard greens, cut in 2-in. length
- 1/2 lb daikon, thinly sliced and cut in 2-in. length
- 1/2 lb napa cabbage, cut in 2-in. length
- 1/2 lb spinach, torn into 2-in. pieces
DIRECTIONS
- In a large mixing bowl, add all vegetables; rinse and drain.
- Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
- The vegetables will have wilted a bit.
- Collect and put in a large bowl.
- Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
- Tighten the lid and let stand for two days in a warm place.
- After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
- Press down the mixture again and close the lid.
- Allow fermenting for another 3-5 days.
- At the end of the fermentation process, the vegetable will have developed acidic flavors.
- Use gundruk fresh or in the sun-dried form for the soup preparation.
Soup Preparation:
INGREDIENTS
- 1 cup gundruk
- 3 cups potatoes, diced
- 2 cups tomatoes, diced
- 1 cup onion, diced
- 1/2 cup green pepper, diced
- 3 dried red chilies
- 1 teaspoon cumin seeds
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin powder
- 3 cups broth or water
- 3 tablespoons cooking oil
- Salt and Pepper
- 1 tablespoon chopped cilantro (for garnish)
DIRECTIONS
- In a large sauce pan, heat oil and fry cumin seeds and dried chilies until dark.
- Add gundruk and brown well.
- Add diced onions, green pepper, garlic, ginger, turmeric, cumin powder, salt and pepper and stir for five minutes.
- Add potatoes, chopped tomatoes and broth; stir thoroughly.
- Bring to a boil and allow simmering for 20-30 minutes or until potatoes are tender and a desired soup
- consistency has been achieved.
- Serve with steamed rice.
Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi