Tibetan Roasted Potato Soup (Shogo Tang) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This soup is best when the potatoes are roasted in the ashes of a fire. You can reproduce the smoky flavor by broiling the potatoes until they are slightly charred. Don't use a blender or processor for this recipe, the mixture will be gummy. Soups such as this one are popular breakfast foods in Tibet. The recipe was adapted from the Lhasa Moon Cookook, by Tsering Wangmo. Ingredients:
3 potatoes (use large waxy potatoes or smallish baking potatoes) |
1 tablespoon butter |
1 inch gingerroot, chopped |
4 garlic cloves, chopped |
4 dried red chilies, crushed |
1/4 teaspoon szechwan pepper, ground |
4 cups water or 4 cups broth or 4 cups tibetan tea |
1 green onion |
Directions:
1. Broil the potatoes until brown and slightly charred, turning once.
2. This takes about 40 minutes.
3. When they are done, and cool enough to handle, peel them and chop the skins.
4. Fry the garlic, ginger, chili and Sishuan pepper together in butter in a soup pot.
5. Add the potatoes and chopped potato skins, and mash them with the spices, adding the liquid gradually.
6. The potatoes should be slightly chunky.
7. Heat throughly, stirring to prevent sticking.
8. Sprinkle chopped green onion on each serving.
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