tsoj

Tsoj is a traditional Mongolian dish known for its rich, savory flavor and hearty ingredients. The name "tsoj" translates to "soup" in Mongolian, but the dish is more akin to a stew or broth-based meal. It is a staple in Mongolian cuisine, particularly in the northern regions where the climate is cold and the diet relies heavily on meat and dairy products.

The dish typically consists of a combination of meat—often mutton or beef—simmered in a broth with various vegetables and spices. Common ingredients include onions, carrots, potatoes, and sometimes cabbage or turnips. The meat is usually cut into small pieces and cooked slowly to tenderize it. A distinctive feature of tsoj is the use of fermented mare’s milk, known as *airag*, which adds a tangy, slightly sour taste to the broth. Some variations may also include dried fruits like apricots or raisins for added sweetness and depth of flavor.

Tsoj is often served in a communal style, with the broth and ingredients shared among diners. It is a versatile dish that can be adjusted based on regional preferences and available ingredients. In modern Mongolian cuisine, tsoj is sometimes prepared with additional herbs or spices, such as cumin or coriander, to enhance its flavor. The dish is not only a source of sustenance but also a cultural symbol, reflecting the nomadic traditions of Mongolia, where hearty, warming meals are essential for survival in harsh climates.

While tsoj is most closely associated with Mongolia, similar stews and broth-based dishes exist in neighboring Central Asian countries, reflecting the region’s shared culinary heritage. It remains a beloved and iconic part of Mongolian gastronomy, celebrated for its simplicity and nourishing qualities.