Hello friends of Paulina Kitchen! Did you believe that physics did not allow the existence of a dry soup ? Well, my sky, there is a dry soup , as well as read. And how could it be otherwise, this recipe comes from Peru, a country with one of the best gastronomies in the world.
But unlike what can suggest the name, it is not called that because of the absence of liquid but for another reason much tastier that I will tell you later. It is a dish that can get to know with another name because it became popular in several countries.
Super recommended for abundant meal , this recipe has noodles, meats and vegetables . It also has very interesting flavors obtained by the fusion of several cultures. It is one of those dishes that will leave us the house full of aromas.
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About the dry soup
It is a traditional dish of Peruvian cuisine that is characterized by its dry consistency and intense flavors . One of the best known variants is the " dry soup Chinchana Chincha region , on the central coast of Peru .
This preparation reflects the diversity of cultural influences that converge in Peruvian cuisine . With a thick noodles base and a mixture of meats such as chicken, pork or beef , it is cooked in a tasty broth with chili, garlic, onion and aromatic herbs .
This gastronomic specialty stands out for its unique mixture of ingredients and its distinctive flavor , which reflects the culinary wealth of the area. The Chinchana dry soup recipe has its roots in the fusion of African, indigenous and Spanish influences that converged in the region.
What carries this dry soup recipe?
The main ingredients of this preparation include thick noodles and meats such as chicken, pork or beef , slowly cooked in a tasty broth seasoned with local spices.
With this recipe, something similar to the bacalao porusalda , the Colombian sancocho and the Ecuadorian encebollado , are called soup but differ from the idea we have of this dish.
chili, garlic, onion and aromatic herbs are incorporated to enhance flavors and create a unique culinary experience.
- The preparation of Chinchana dry soup is a ritual, where each step is crucial to achieve the desired texture and taste.
The noodles are cooked in the broth until they completely absorb flavors , resulting in dry and juicy consistency at the same time. The result is a comforting dish and full of tradition that has gone from generation to generation.
Why is it called dry soup?
The name " Dry Soup " derives from its particular different aspect, compared to other conventional soups. Although it shares the base and broth base, it is distinguished by its characteristic more dry and less liquid consistency .
This peculiarity is achieved through a slow cooking process , where noodles completely absorb the flavors of the broth and other ingredients , resulting in a juicy but not excessively liquid texture.
The "dry" denomination does not indicate a lack of liquid , but rather a significant absorption of juices and aromas in the noodles , creating a unique culinary experience. This name evokes the richness of flavors concentrated in each bite, making dry soup a distinctive dish in various gastronomic traditions.
The creation of dry soup
The recipe is the result of the evolution and fusion of traditions over time. Its origin dates back to the mixture of indigenous, African and Spanish in Latin America, particularly in countries such as Peru, where notable variants were developed such as Chinchana dry soup .
The combination of noodles and meats cooked slowly in a seasoned broth reflects the diversity of ingredients available in the region. Throughout generations, this preparation has been adapted and perfected by various communities , becoming an emblematic element of local gastronomy.
When the Chinchana dry soup was born
The exact date of the creation of dry soup is difficult to determine, since this dish has evolved over time as a result of cultural influences and local adaptations . However, it can be said that it has its roots in the convergence of indigenous, African and Spanish culinary traditions in Latin America, especially in regions such as Peru.
A food that survived all changes through the centuries and local communities have contributed to the evolution of the recipe , incorporating unique ingredients and techniques, making it what it is today.
In its various variants, it has become an emblematic dish that reflects cultural diversity and gastronomic creativity of communities that have adopted and adapted over time.
Dry Soup directly from Ica
The dry soup of Ica is a Peruvian culinary specialty that stands out for its distinctive flavor and roots in the Ica region, on the central coast of the country . This variant has a unique combination of local ingredients, reflecting the rich Peruvian gastronomic tradition.
- It is characterized by the use of thick noodles that absorb the intense flavors of a seasoned broth, chili, garlic and onion .
Often, meats such as chicken, pork or beef are incorporated, slowly cooked to achieve a juicy but dry texture at the same time. The Ica soup is appreciated for its profile of complex flavors and its ability to capture the essence of local culinary culture, being a gastronomic treasure in the diverse offer of Peruvian cuisine. Now that we know everything about this dish, we are prepared and prepared to do so, let's look at the recipe below.
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Dry Soup Recipe
Yield : 4 portions
Preparation time : 1 hour
Ingredients
- 250 gr of thick noodles
- 300 gr of chicken, pork or beef, cut into pieces
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 2 tomatoes, peeled and chopped
- 1 carrot, cut into cubes
- 1 red pepper, cut into strips
- 2 cups of chicken broth
- 2 tablespoons of yellow pepper paste
- 2 teaspoons of ground cumin
- 2 teaspoons of Paprika
- Salt and pepper to taste
- Vegetable oil
- Fresh, chopped parsley (to decorate)
3 steps to obtain traditional dry soup
- In a pot heat a little oil and brown the meat until it is well sealed. Remove and reserve. In the same pot, sauté the onion and garlic.
- Add tomatoes, carrot and pepper, and cook for 10 minutes over medium-low heat, until carrots are almost tender. Then incorporate reserved meat, condiments, chili paste, salt and pepper.
- Pour the broth and let the mixture boil. Add the noodles and cook them in the broth, stirring occasionally, until the broth has been completely absorbed and the noodles are at the dente, about 10 minutes approx. Serve hot sprinkled with fresh parsley.
