Sipping Tradition: Soups from Chitral's Table

Chitral’s cherished local recipes are a reflection of the region's geography and climate and include a collection of unique herb-centered traditional soups.

Kali Soup (2021)SOCH Outreach Foundation

A Chilly Climate Fit For Soup

Due to the colder climate, in this region of Northern Pakistan, Chitralis have developed a treasured collection of enriched soups that help keep the cold at bay and help boost their immune systems.

Kaveerough Soup (2021)SOCH Outreach Foundation

Soups in Chitral

With the exception of June and July, throughout the year Chitral's average temperatures remain low. This, combined with the harsh landscape and conditions, Chitralis require more nourishing foods to remain physically healthy.

Chitral's Hearty Soups (2023)SOCH Outreach Foundation

Watch our film about soups of Chitral.

Kavir is an important ingredient used in Kali Soup, a found on the mountains of Chitral (2021)SOCH Outreach Foundation

Kavirogh Soup

A tasty soup called Kavirogh has a very special ingredient, Kavir (dried caper flower) which is also used medicinally. 

Kavir purportedly has cooling and blood thinning properties, and an abundance of antioxidants.

The Ingredients used to make the Kali Soup (2021)SOCH Outreach Foundation

Ingredients for Kavirogh Soup

When preparing to cook, ensure that the fatty beef is cut into small pieces, the onions and tomatoes are finely chopped, and the ginger and garlic are thoroughly crushed. Additionally, gather fresh coriander and a homemade spice mix to bring out the flavors of the dish.

Adding chopped onions to the pan (2021)SOCH Outreach Foundation

Chopped Onions

Chopped onions are added to a heated pot containing clarified butter.

Adding Garlic paste to the pan (2021)SOCH Outreach Foundation

Crushed Garlic and Ginger

After sautéing the onions, a couple of teaspoons of garlic and ginger paste are added.

Adding chopped beef to the soup (2021)SOCH Outreach Foundation


A small amount of fatty boneless beef  pieces are added to the pot and sealed in the fat.

Adding salt and red spices to the soup (2021)SOCH Outreach Foundation


Once the meat is sealed, tomatoes are added along with a teaspoon of the spice mixture and salt to taste.

Adding water to the soup (2021)SOCH Outreach Foundation


Once the meat is almost tender, hot water is added to the pot.

Mixing Kavir into the soup. Kavir is a component in Kali Soup, a herb often found in Chitral (2021)SOCH Outreach Foundation


After cooking for half an hour, the meat is fully cooked. To further elevate the flavors, a generous sprinkle of Kavir is added into the pot.

Kaveerough Soup (2021)SOCH Outreach Foundation

Kavirogh Soup

The final product is topped with freshly chopped coriander and is ready to be served.

Adding coriander to the kali soup (2021)SOCH Outreach Foundation

Kali Soup

Kali, a cherished soup in Chitral, is prepared year-round, offering a unique variation of the beloved local favorite, Laganu. Drawing influence from China, this exceptional soup boasts hand-cut noodles, added towards the end, enhancing its delectable flavors.

Preparing dough for making noodles (2021)SOCH Outreach Foundation

Whole-Wheat Flour

Prepare the dough by thoroughly mixing whole-wheat flour with warm water until a smooth consistency is achieved. Allow the dough to cool, then roll out a small ball into a rough circular shape.

Cutting the dough into noodles (2021)SOCH Outreach Foundation

Hand-Cut Noodles

Gently roll the circle of dough into a cylindrical shape, then proceed to cut it into thin strips, ready to be used in your culinary masterpiece.

Separated noodles (2021)SOCH Outreach Foundation

The strips of dough are then gently pulled apart to reveal small wide noodles, similar to tagliatelle.

Noodles in a bowl (2021)SOCH Outreach Foundation

The noodles are collected in a bowl and lightly dusted with flour to avoid them stick together during the cooking process.

The Beef with lots of fat is used in the soup (2021)SOCH Outreach Foundation

Pieces of Meat

Place the beef chunks into a preheated pan, ensuring they are coated with clarified butter for a perfect seal.

Cooking all the ingredients of the soup (2021)SOCH Outreach Foundation

Tomatoes and Spices

Add chopped tomatoes, a generous dollop of ginger and garlic paste, and a zesty green chili to the pan.

Mixing red spices to the soup (2021)SOCH Outreach Foundation


Add in couple of teaspoons of a locally made spice blend, along with salt to taste to the mixture.

Mixing ingredients together of the soup (2021)SOCH Outreach Foundation

Braising the Meat

Once the meat has been thoroughly braised, continue cooking the contents of the pan until the tomatoes gently disintegrate, infusing the dish with their delightful flavors.

Cooking soup in pan (2021)SOCH Outreach Foundation

Pressure Cooking

Cooking at high altitudes mean that cooking can take a long time. A pressure cooker is used to speed up the cooking process.

Adding noodles to the soup (2021)SOCH Outreach Foundation


The freshly prepared hand-cut noodles are then added to the broth.

Adding noodles to the soup (2021)SOCH Outreach Foundation

Cooking the soup with noodles and all ingredients (2021)SOCH Outreach Foundation

Cooking the Noodles

Immerse the noodles generously into the rich and savory meaty soup, allowing them to cook thoroughly and achieve perfect consistency throughout.

Mixing Kavir into the soup. Kavir is a herb found on the mountains of Chitral (2021)SOCH Outreach Foundation


Kavir (dried caper flower) is also added to the soup to cut through the rich meaty flavor of the soup.

Cooking the Soup with all Ingredients (2021)SOCH Outreach Foundation


A spoon of Kavir is added towards the end of cooking to give the soup an extra kick.

Kali Soup (2021)SOCH Outreach Foundation

Kali Soup

Once the noodles are cooked, the soup is ready to be served.

Credits: Story

Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Additional Video: Khurram Victor 
Photography: Murtaza Ali
Photography Editor: Murtaza Ali
Exhibits Writer: Raania Durrani
Exhibits : Syed Ayub , Sameer Khan
Video Editors: Nina Zehri, Asad Aman
Color Grade: Sourath Behan
Sound Design: Sameer Khan

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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