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Gundruk Soup (गुन्द्रुकको झोल)

About Gundruk Soup (गुन्द्रुकको झोल)

Gundruk Soup is a traditional and beloved Nepali dish, particularly popular during the cold winter months. It's a flavorful and nutritious soup made from fermented leafy green vegetables (gundruk), a staple of Nepali cuisine. This simple yet comforting soup is often eaten with rice and is a great example of how Nepali cooking utilizes fermented foods for both flavor and preservation.

Picture of Gundruk Soup

History

Gundruk has a long history in Nepal, evolving out of necessity and becoming a vital part of the food culture. Historically, during times when fresh vegetables were scarce, people developed techniques for preserving them. One of these techniques involved fermenting leafy greens like mustard greens, radish leaves, or cauliflower leaves, resulting in what is known as gundruk. The process of fermentation allowed for the preservation of these greens during times when fresh produce was limited and also provided a unique flavor profile. Gundruk soup evolved from a need to make this versatile and readily available preserved vegetable into a complete and satisfying meal. It reflects the resourcefulness of Nepali people and their connection with the land. The recipe and its variations have been passed down through generations, often varying slightly from region to region and from household to household.

Fact 1

Gundruk is a good source of probiotics due to the fermentation process.

How to prepare?

Gundruk - 1 cupWater - 4 cupsOnion, chopped - 1 mediumGarlic, minced - 2 clovesGinger, minced - 1 teaspoonTurmeric powder - 1/2 teaspoonRed chili powder - 1/2 teaspoon (or to taste)Cumin powder - 1/2 teaspoonCoriander powder - 1/2 teaspoonSalt - to tasteVegetable oil - 1 tablespoonFresh coriander leaves - for garnish (optional)Green chili (optional) - 1-2, slit lengthwise

Learn step by step to prepare Gundruk Soup

  • 1
    Rinse the gundruk well under running water to remove any excess salt or dirt.
  • 2
    In a pot, heat the vegetable oil over medium heat. Add chopped onions and saute until golden brown.
  • 3
    Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  • 4
    Add turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for another 30 seconds.
  • 5
    Add the rinsed gundruk to the pot and saute it with the spices for about 2 minutes.
  • 6
    Pour in the water and bring the soup to a boil.
  • 7
    Add salt to taste and optional green chili if using.
  • 8
    Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together. The gundruk should become soft.
  • 9
    Taste and adjust seasoning as needed.
  • 10
    Garnish with fresh coriander leaves before serving, if desired.
  • 11
    Serve hot with rice, roti, or as is.
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