8 Regional Soups From Around India To Try This Winter

Nothing is more soothing than a hot bowl of soup as winter comes to India. From the fiery, acidic soups of the South to the rich, creamy broths of the North, these soups showcase regional ingredients, cultural influences, and traditional cooking customs. Apart from being tasty and warm, these soups are known to possess healing properties. Try these eight regional soups this winter to warm your heart and please your taste buds.

Chana Dal Soup (West Bengal)

In West Bengal, chana dal soup is a wintertime staple. The split chickpeas added in this soup is quite tasty and has nutritional value. After the dal is cooked until it is tender, it is mixed with diced veggies, cumin, turmeric, and ginger. Finally, a squeeze of lemon is added to get a smooth consistency. This soup, which is typically topped with a drizzle of mustard oil and fresh coriander leaves, is a simple yet incredibly fulfilling example of Bengali cooking. Serve it hot with bread, roti, or steaming rice.

Image Credit: Freepik

Rasam (South India)

A classic South Indian soup, rasam is known for its tangy taste and the use of fragrant spices. Traditionally prepared with tomatoes, tamarind juice, and a mixture of spices like cumin and black pepper, rasam serves as both a soup and a digestive aid. Rasam's simplicity is its beauty; serve it hot with fresh coriander leaves on top. It can be eaten by itself or as part of a full meal when served over rice. Rasam's warmth makes it especially reassuring on chilly winter evenings. It is a flexible recipe that may be customised to suit personal tastes; variations include adding lentils or veggies for additional nutrients.

Image Credit: Flickr

Thenthuk (Ladakh)

Ladakh's traditional noodle soup, thenthuk, is influenced by Tibetan cuisine. Handmade wheat noodles are combined with a flavourful broth made from either meat or vegetables in this filling dish. Thenthuk is a satisfying and nourishing dish that is packed with fresh greens like spinach and bok choy. For more spice, you could include green chillies, soy sauce, and salt. Locals enjoy this soup, particularly during the extremely cold winter. Traditionally, thenthuk is served hot and topped with fresh coriander leaves.

Image Credit: Wikimedia Commons

Yakhni Shorba (Kashmir)

Kashmir's rich culinary legacy is seen in the yakhni shorba. This shorba is made with soft chunks of chicken or lamb simmered in a broth made with yoghurt and flavoured with cardamom and cinnamon. The long cooking method creates a creamy texture that is warm and delicious allowing the flavours to blend together. On chilly winter evenings, yakhni shorba is frequently served as an appetiser or combined with rice for a filling supper.

Bajre Ki Raab (Rajasthan)

Made with pearl millet flour, Bajre Ki Raab is a traditional Rajasthani soup. This nutritious dish is especially popular in the winter since it gives you energy and warmth. In order to achieve a thick consistency, bajra flour is simmered in water with spices like ginger and garlic. Bajre Ki Raab, which is typically served with jaggery on the side and enhanced with ghee, epitomises the rustic charm of Rajasthani cooking. It is served in cold weather because it has several health benefits.

Mutton Paya Soup (Hyderabad)

Hyderabad's rich and flavourful Mutton Paya Soup is made with trotters that have been cooked slowly to bring out the most flavour. The aroma is strong because of spices that include coriander seeds; cloves; and cinnamon. Rich and flavourful, the finished soup is frequently served with chopped cilantro and lemon wedges. This soup is frequently eaten as an appetiser or as part of a full meal with rice or naan. Because of its warming qualities, it is particularly popular in the winter when families congregate around steaming bowls to chat and spend time together.

Kaali Mirch Aur Tamatar Ka Shorba (North India)

The spicy tomato-based soup Kaali Mirch Aur Tamatar Ka Shorba brings out the robust flavours of North Indian cooking. Ripe tomatoes, black peppercorns, and other spices are blended to create this shorba, which has a pleasant kick that warms you from the inside out. It's ideal as a light supper or appetiser on chilly evenings and is frequently topped with cream or fresh coriander leaves for extra richness.

Image Credit: Freepik

Gyathuk (Ladakh)

Another Ladakhi speciality is gyathuk, a nourishing noodle soup that incorporates flavours from Tibetan cuisine. Gyathuk, which is typically made with thick noodles and meat or vegetables cooked in broth, is a reflection of the filling meals that people who live at high elevations prefer. To enrich its taste and provide essential nutrients that will help those who drink it to stay energetic during cold days. Local herbs are added to the broth.

Image Credit: Flickr