Gundruk Suruwa: Soup of Fermented Vegetables

Ingredients

For Gundruk (Fermented Vegetables):

• 1/2 lb mustard greens, cut into 2-inch lengths
• 1/2 lb daikon, thinly sliced and cut into 2-inch lengths
• 1/2 lb napa cabbage, cut into 2-inch lengths
• 1/2 lb spinach, torn into 2-inch pieces

For the Soup:

• 1 cup gundruk (fermented vegetables)
• 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 to taste
• 1 tablespoon chopped cilantro (for garnish)

Preparing Gundruk

1. Prepare the Vegetables:
   • In a large mixing bowl, add the mustard greens, daikon, napa cabbage, and spinach. Rinse and drain them thoroughly.
   • Spread the vegetables evenly on a large tray and allow them to sun-dry for a day, turning frequently to reduce moisture. The vegetables should wilt slightly.
2. Ferment the Vegetables:
   • Collect the wilted vegetables and place them in a large, thick sterilized jar, packing them tightly.
   • Tighten the lid and let the jar stand for two days in a warm place.
   • After two days, open the jar and pour out any liquid that has accumulated on top.
   • Press down the vegetables again and close the lid. Allow them to ferment for another 3-5 days. The vegetables will develop acidic flavors.
   • Use the gundruk fresh or sun-dried for the soup preparation.

Preparing the Soup

1. Heat the Oil:
   • In a large saucepan, heat the cooking oil over medium heat.
   • Add the cumin seeds and dried red chilies, frying until they darken and release their aroma.
2. Brown the Gundruk:
   • Add the gundruk to the saucepan and brown well, stirring constantly.
3. Sauté the Vegetables and Spices:
   • Add the diced onions, green pepper, garlic, ginger, cumin powder, salt, and pepper. Sauté for about five minutes, stirring frequently to prevent burning.
4. Add Main Ingredients:
   • Add the diced potatoes, chopped tomatoes, and broth (or water) to the pan. Stir thoroughly to combine all ingredients.
5. Simmer the Soup:
   • Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20-30 minutes, or until the potatoes are tender and the soup reaches the desired consistency.
6. Serve:
   • Ladle the hot soup into bowls and garnish with chopped cilantro.
   • Serve with steamed rice for a complete meal.

Enjoy Your Gundruk Suruwa

This Gundruk Suruwa, a traditional Nepalese soup of fermented vegetables, offers a unique blend of tangy and spicy flavors. Perfect for a nourishing and hearty meal, it’s best enjoyed with a side of steamed rice.