Sherpa Smashed Potato and Tomato Soup (Rildok) Recipe
Traditional Sherpa soup called Rildok combines doughy smashed potatoes shaped into small balls cooked in a flavorful tomato broth with fresh herbs and spices. This comforting Nepalese dish features a savory tomato and garlic broth infused with green chilies, garlic leaves, and Sichuan pepper, perfectly complementing the soft potato dumplings.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Nepalese, Sherpa
Ingredients
Potatoes
- 2 kg small round potatoes (or any type of potatoes)
Broth
- 2 tablespoons cooking oil or butter
- 1 bunch fresh garlic leaves, chopped
- 1 tablespoon garlic, chopped
- 1 small bunch fresh cilantro, chopped
- 50 grams tomatoes, chopped
- 1 teaspoon green chilies, chopped
- Salt to taste
- Turmeric powder as required
- Sichuan pepper (timur) to taste
- Water as needed for broth
Instructions
- Prepare ingredients: Peel and mince the garlic, chop fresh garlic leaves, green chilies, cilantro, and tomatoes finely. Set aside.
- Cook tomato broth: Heat a shallow pot on medium flame and add cooking oil or butter. When hot, add all chopped garlic, garlic leaves, green chilies, cilantro, and tomatoes. Fry for a few minutes until aromatic.
- Simmer broth: Pour drinking water into the pot with the sautéed ingredients and bring to a boil on low flame. Keep broth simmering and ready for potato balls addition.
- Boil potatoes: Wash potatoes and place in a large stock pot. Add water and a pinch of salt, then boil until potatoes are tender.
- Peel potatoes: Drain potatoes while hot and immediately peel the skins. Spread peeled potatoes on a large plate to cool.
- Pulp potatoes: After potatoes are cooled, mash them in a wooden mortar until doughy and sticky with minimal lumps. If no mortar is available, grate the potatoes then beat the mass with a steel glass or similar object until sticky.
- Shape potato balls: Wet your hands with normal water to prevent sticking. Scoop small portions of potato dough and roll into small balls or lumps. Continue until all potato pulp is shaped.
- Add potato balls to broth: Drop potato balls gently into the boiling tomato broth. Let them boil for about 1 minute until cooked through.
- Garnish and serve: Garnish the soup with fresh cilantro leaves and sprinkle Sichuan pepper (timur) to taste. Serve hot and enjoy the traditional Rildok soup.
Notes
- Use small round potatoes for best texture, but any potato variety will work.
- Keep hands wet when shaping potato balls to prevent sticking.
- You can substitute cooking oil with butter or any fat of your choice.
- Sichuan pepper (timur) adds a distinctive flavor but is optional.
- The potato pulp should be sticky and dough-like to hold its shape well in broth.
