Dish

Guthuk

Tibetan noodle soup

Guthuk is made by boiling barley until it is tender. Vegetables such as carrots, potatoes, and onions are then added and cooked until tender. Meat such as beef or yak is then added and cooked until it is browned. The soup is typically seasoned with salt, pepper, and other spices. The soup is often served with a side of Tibetan bread.

Asian cuisine› Chinese cuisine› Anhui cuisine› Tibetan cuisine

Soup› Vegetable Soup

Origins and history

Guthuk has been a staple in Tibetan cuisine for centuries. It is often served during the Tibetan New Year as a symbol of good luck and prosperity. Today, the soup is still a popular dish in Tibet and is enjoyed by people of all ages.

Dietary considerations

Gluten-free

Variations

There are many variations of Guthuk, including those that use different types of vegetables or meats. Some recipes call for the addition of dumplings or noodles. The soup can also be made with vegetable broth instead of meat broth.

Presentation and garnishing

Guthuk is typically served in a bowl with a sprinkle of chopped cilantro. The soup can also be garnished with a drizzle of olive oil or a sprinkle of black pepper.

Tips & Tricks

To develop a rich and flavorful broth, use high-quality meat and simmer the soup for several hours. Be sure to season the soup with plenty of salt and pepper for the best flavor.