Jaju: Traditional Bhutanese Soup

Jaju is a traditional Bhutanese soup, usually served as a side dish. Jaju can be made with a variety of green leafy vegetables like spinach, dry turnip leaves (loam), cane shoot (patsha), pumkin or Elatostema Lineolatum (Dambroo). The main ingredients for jaju are milk and butter. Sometimes, cheese is also added, depending on preference. Elatostema Lineolatum (Dambroo) is one of the common vegetables found in the wild in Bhutan and it has been part and parcel of traditional Bhutanese diet since time immemorial. The most common jaju in Bhutan are Dambroo and Patsha jaju.

How to prepare:

Cut dambroo leaves into chiffonade, mince garlic cloves, and slice spring onions. Heat oil followed by butter in a saucepan. Add spring onion and stir until it becomes soft. Add garlic and sauté for 1-2 minutes. Add water in the saucepan followed by chili flakes and simmer it for 3-4 minutes. Add milk and let it boil for 2-3 minutes. Add dambroo. Cover saucepan with lid and further cook for 2-3 minutes. Season with salt. And it’s ready to serve!


Dambroo – 250g

Garlic – 2 cloves

Spring onion- 1 noss

Chili flakes – 2 tsp

Butter – 3tbs

Oil – 1tbs

Milk – 1/2 cup

Water -1 cup

Salt for seasoning

Chef Sonam Tobgay

He is currently a trainer for ‘Culinary Arts: Multi Cuisine’ program, De-Suung Skilling Program at Gaylpoizhing, Mongar. Earlier he worked as Chef at Zhewaling Ascent.