TIBETAN CHEESE SOUP (CHURU) VEGETARIAN
This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo
Provided by lynnski LA
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onion in oil until brown and soft.
- Add the paprika, garlic and ginger and fry briefly.
- Add the chili, stir, then turn the heat down and add the cheese.
- When the cheese has melted, add the tomato and water.
- Mix the cornstarch in a 1/4 cup of water and pour into the soup while stirring.
- Bring to the boil while stirring.
- Remove from the heat as soon as the soup had thickened.
- Serve with bread or tsampa.
Nutrition Facts : Calories 77.6, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 94.4, Carbohydrate 13.7, Fiber 1.1, Sugar 2.1, Protein 1.9
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