Caldo Valdiviano is an exquisite soup that dates back to the time when the Spaniards arrived in Chile. Its name is attributed to Pedro de Valdivia, who in 1552 conquered the city of Valdivia, one of the many feats carried out in Chilean lands.
A soup that harks back to the time when the Spaniards arrived in Chile, Caldo Valdiviano stands out for its historical origin.
The name of this recipe is attributed to Pedro de Valdivia, the conqueror who in 1552 took the city of Valdivia, in one of his many feats in Chilean territory.
Caldo Valdiviano
Ingredients
300 grams of Charqui (dried and salted meat)
1 tablespoon of Dried chili pepper
2 Onions sliced into feather or tomato-like slices
1 Garlic clove
Cumin
1 ½ liter of Water
½ teaspoon of Oregano
1 tablespoon of Dried chili pepper
2 Eggs
5 Medium potatoes cut into julienne strips
Preparation
Step 1 : Roast the charqui in the oven, skillet, or on the grill, then crush and shred it thoroughly, removing any nerves and tough parts.
Step 2 : Next, fry one large onion or two if needed, sliced into feather or chopped into small pieces, until golden.
Step 3 : Place in a pot or earthenware casserole, to proceed more like a traditional Chilean style, the charqui, onion, salt, whole chili pepper, a bit of cumin, oregano, a garlic clove, and pour over boiling water.
Step 4 : Let it rest on the stove for a short while. Some add, before pouring the water, a couple of boiled eggs sliced, and some toasted fried bread. It’s a matter of taste. You can also include or omit the potatoes, which are sautéed along with the onions.
Step 5 : Finally, add a fried egg on top, ready to serve, or crack a raw egg into the boiling broth so it cooks in the same dish.
Step 6 : The Valdiviano is more flavorful —but also heavier— if the charqui is crushed and cleaned raw, without roasting it first.
Step 7 : It is a national dish loved by many, especially on rainy days, but it can also last many hours in the stomach.
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