Tibetan Bori-Bori Soup

Ingredients

While the original Paraguayan Bori-bori is a chicken and corn soup, the Tibetan adaptation replaces corn with a variety of vegetables and incorporates Tibetan spices and flavors. The Tibetan Bori-Bori Soup also features dumplings made with a mixture of ground meat, herbs, and spices, adding an extra layer of richness and depth to the dish. We alse have the original recipe for Bori-bori, so you can check it out.

• For the dumplings: For the dumplings:
• 250g (8.8 oz) ground beef or yak meat 250g (8.8 oz) ground beef or yak meat
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 egg, beaten 1 egg, beaten
• For the soup: For the soup:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, diced 1 small onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the ground beef or yak meat, chopped onion, minced garlic, grated ginger, chopped cilantro, ground cumin, ground turmeric, salt, and pepper. Mix well.
2. 2.
   Gradually add the flour to the meat mixture, stirring until it forms a dough-like consistency.
3. 3.
   Roll the dough into small balls, about 1 inch in diameter.
4. 4.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
5. 5.
   Add the carrots, potatoes, and green peas to the pot. Cook for a few minutes until the vegetables start to soften.
6. 6.
   Pour in the vegetable or chicken broth and bring to a boil.
7. 7.
   Reduce the heat to low and add the ground coriander, ground cumin, ground turmeric, salt, and pepper. Stir well to combine.
8. 8.
   Gently drop the dumplings into the simmering soup. Cook for about 10-12 minutes, or until the dumplings are cooked through.
9. 9.
   Serve the Tibetan Bori-Bori Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ground beef or yak meat — Ensure that the meat is lean and finely ground for a tender texture in the dumplings.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before chopping to remove any dirt or impurities.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of chili flakes or a dash of hot sauce to the broth.
• For a vegetarian version, replace the ground meat with finely chopped mushrooms or tofu.
• Experiment with different vegetables according to seasonal availability for a fresh twist on the soup.
• Serve the soup with a side of Tibetan bread or steamed rice for a more substantial meal.
• Leftover soup can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Tibetan Bori-Bori Soup hot in individual bowls, garnished with fresh cilantro. Accompany it with Tibetan bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the dumplings and vegetables in the soup in an aesthetically pleasing manner. Sprinkle some additional chopped cilantro on top for a pop of color.