Gundruk Soup

Name: Gundruk Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Nepal
Ingredients: 1 cup gundruk (fermented leafy greens), soaked; 1/2 cup potatoes, diced; 1/4 cup soybeans, soaked; 1 tomato, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp cumin seeds; 1/2 tsp turmeric; 2 tbsp mustard oil; Salt and dried chili, to taste

4 servings10 min prep25 min cookEasy Nepal

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The Story Behind It

The Tale of Gundruk Soup

Story updated September 17, 2026

Gundruk, fermented leafy greens, is an ancient Nepali preservation technique developed to store vegetables through harsh Himalayan winters when fresh greens were scarce. The soup made from it remains a staple of Nepali hill cuisine, valued for its distinctive sour, tangy flavor.

Ingredients

Scale:· 4 servings

1 cup gundruk (fermented leafy greens), soaked
1/2 cup potatoes, diced
1/4 cup soybeans, soaked
1 tomato, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin seeds
1/2 tsp turmeric
2 tbsp mustard oil
Salt and dried chili, to taste

Instructions

1Soak the dried gundruk in warm water for 15 minutes, then drain.
2Heat mustard oil, sizzle cumin seeds, and sauté garlic and onion until golden.
3Add tomato, turmeric, and dried chili, and cook until softened.
4Add the gundruk, potatoes, and soybeans along with enough water to make a soup.
5Simmer 20 minutes until the potatoes are tender and the flavors meld.
6Season with salt and serve hot with rice.

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