Guthuk (དགུ་ཐུག (Guthuk))
Overview
Guthuk is a special noodle and dumpling soup eaten by Tibetan and Sherpa families two days before Losar, the Tibetan New Year. It is a richer version of thukpa bhatuk, a soup of small pinched pieces of dough. The broth is made with meat or vegetables and nine ingredients are traditionally added, such as barley, beans, radish, peas, spinach, meat, dough pieces and herbs, because gu means nine. Large dough balls are hidden in the pot, each with an object inside, such as a chilli, salt, wool, a coin or a slip of paper. Whoever finds one learns what it says about their character.
History
Guthuk is eaten on the evening of the twenty-ninth day of the twelfth month of the Tibetan calendar, at the time of Gutor, a ceremony to drive out bad luck and evil spirits from the past year. After dinner, a little of the soup and scraps of dough are placed in an old bowl with a figure of dough and carried out of the house, taking away the bad luck. The custom is kept by Tibetan, Sherpa and other Himalayan communities in Nepal, India and Tibet.
Main ingredients
Dough pieces, barley, beans, radish, meat, spinach. The soup is built on meat or vegetable broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Barley and grains soups · Spinach and greens soups · More soups from Nepal
Recipe
Method
- 140 min
Fry the onion, garlic, ginger and meat in the oil, then add 2 l water, the barley and the beans and simmer for 40 minutes.
- 215 min
Knead the flour and water into a dough and rest it for 15 minutes.
- 3
Pinch small pieces of dough into the soup, and shape a few large balls with an object hidden inside each.
- 410 min
Add the radish and dough balls and simmer for 10 minutes.
- 5
Add the spinach, season and serve, so each person gets one large ball.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
