The Valdivian soup, a recipe that transports us to ancient times. The story goes that this soup arrived in the lands of Valdivia carried by the Spaniards during the colonial era.
Its preparation is simple, yet full of flavor, with ingredients like charqui, onion, and potatoes. Nowadays, some Southerners have added a special touch: a poached egg.
We hope you enjoy it!
Valdivian Soup
Ingredients
200 grams of Beef charqui, roasted and shredded
4 Julienne onions
3 tablespoons of Oil
2 liters of Beef broth
½ cup of Cooked pumpkin purée
1 cup of Slices of white bread soaked in milk
2 tablespoons of Lemon juice
1 tablespoon of Aji color or sweet paprika
1 tablespoon of Dried oregano
1 teaspoon of Ground cumin
2 Green chilies, seedless and julienned
2 teaspoons of Finely chopped parsley
8 Poached or escabeche eggs
Preparation
Step 1 : First, preheat the oven to medium temperature (180°C)
Step 2 : Begin by preheating a skillet with oil over medium heat, adding aji color or paprika and sautéing the onion until translucent
Step 3 : Next, add the charqui, oregano, and cumin, cooking over medium heat until lightly browned, about 5 minutes
Step 4 : Pour the onion and charqui mixture into a baking dish and add the beef broth.
Step 5 : Stir and bake for 1 hour.
Step 6 : Meanwhile, in a bowl, mix the pumpkin purée and soaked bread with the milk; pour this mixture into the hot broth in the baking dish, stir, and bake for another 5 to 8 minutes
Step 7 : Remove from oven and add lemon juice, chilies, and chopped parsley
Step 8 : Carefully add the eggs to the dish and serve immediately
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