Chhurpi Soup By Pankaj Bhadouria

Chhurpi Soup

Chef Pankaj Bhadouria shares the recipe for Chhurpi Soup using the locally produced cheese called Chhurpi from Sikkim. Packed with amazing flavours of vegetables and sweet and sour taste of the Chhurpi cheese, this soup tastes fantastic.
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Cooking Time

22-25 Min

Meal Type


Preparation Time

5 Min



Rate This Recipe10


  • 1 litre buttermilk
  • 1 tbsp olive oil
  • 1/2 tsp panch phoron
  • 1/4 cup chopped onions
  • 1/4 tsp turmeric powder
  • pink salt
  • 1 tsp ginger
  • 2 green chillies
  • 1/4 cup chopped tomatoes
  • 1 cup vegetable stock
  • 1/2 cup broccoli
  • 250 gm chhurpi


  1. 1

    In a pan, add buttermilk and let it boil. Strain it in a bowl using a muslin cloth. Drain out the water from it.
  2. 2

    Cut the Chhurpi into thin slices. In a pan, add olive oil and let it heat. Add panch phoron and let it splutter.
  3. 3

    Add chopped onions and saute. Add turmeric powder, pink salt, ginger, sliced green chillies. Add chopped tomatoes, vegetable stock, broccoli and let it boil.
  4. 4

    Add chhurpi and let it cook. Serve it hot.

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