From Netflix screens to your kitchen: Try this delicious ‘Killer Soup’ recipe

The latest Netflix series on the block ‘Killer Soup’ starring Konkona Sen Sharma and Manoj Bajpayee might have you hooked. But if you’re wondering which is the soup seen brewing in the show, we’ve got you.

Paya soup, also known as Trotter’s soup, is a beloved dish of the Indian subcontinent, especially Pakistan and India. The soup primarily consists of slow-cooked trotters, usually from goats or sheep, along with a mélange of aromatic spices and herbs.

But Paya soup is not merely a flavourful delight, it’s also a nutritional powerhouse. “Paya soup is rich in collagen, a protein that supports joint health and contributes to skin elasticity. It also contains essential minerals like calcium, magnesium, and phosphorus, which are important for bone health,” said Pratiksha Kadam, consultant, dietician, Kokilaben Dhirubhai Ambani Hospital, Navi Mumbai, told indianexpress.com.

Additionally, the slow-cooking process breaks down collagen into gelatin, which might aid in digestion and promote a healthy gut lining, she added.

However, certain individuals may need to exercise caution or avoid Paya soup altogether to counteract the risks. “People with elevated cholesterol levels should moderate their intake as the soup may contain saturated fats. Individuals with allergies to specific animal proteins or collagen sources should avoid having the soup. Also, those with certain health conditions, such as gout or kidney problems, may need to limit their consumption due to the purine content,” Ritika Samaddar, regional head – south zone, dietetics, nutrition and dietetics, Max Super Speciality Hospital, Saket, cautioned.

If you’re wondering how to make Paya soup at home, Nurul Bashar, corporate master Chef, Made In India, Radisson Blu MBD Hotel, Noida shared a recipe with us. Let’s have a look.

Happy cooking! (Source: Freepik)

Ingredients

– 2-3 lamb or goat trotters
– 1 large onion, finely chopped
– 2 tomatoes, chopped
– 1 tablespoon ginger-garlic paste
– 1/2 cup yogurt
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon coriander powder
– 1 teaspoon cumin powder
– Salt to taste
– 2-3 tablespoons oil or ghee
– Fresh coriander leaves for garnish
– Lemon wedges for serving

Method

1. Clean the trotters thoroughly and soak them in water for a few hours or overnight to remove excess blood.
2. In a large pot, boil the trotters with enough water until they are tender. This may take several hours, and you can use a pressure cooker to expedite the process.
3. In a separate pan, heat oil or ghee. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook until the raw smell disappears.
5. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
6. Stir in turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Cook the masala until the oil separates from it.
7. Whisk yoghurt and add it to the masala. Cook for a few minutes until the mixture thickens.
8. Transfer this masala mixture to the pot with the boiled trotters. Mix well and simmer for an additional 30-40 minutes, allowing the flavours to meld.
9. Adjust the seasoning according to taste.
10. Garnish with fresh coriander leaves and serve hot with lemon wedges.

 

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Enjoy!

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