Category
Soups
10 recipes
SoupsColombian Ajiaco, the Bogotá Chicken and Potato Soup
Colombian ajiaco, the Bogotá chicken and potato soup with three potatoes, corn and guascas. Ready in 90 minutes for 6 servings. What guascas are, which potato thickens the broth, cups and grams, US prices and how to store it.
SoupsColombian Sancocho de Gallina, the Hen and Plantain Soup
Colombian sancocho de gallina, the Valle del Cauca soup of stewing hen, green plantain, corn, yuca and culantro. Ready in 140 minutes for 8. Hen or chicken and what changes, US swaps for every root, why the broth goes thin, storage.
SoupsColombian Mondongo, Tripe Soup Without the Smell
Mondongo paisa: beef tripe scrubbed with lime and salt, pressure-cooked an hour, then simmered with pork ribs, chorizo and vegetables in stages. How to clean tripe, how long it really needs and why the first boil gets poured away.
SoupsCuchuco, Colombian Cracked Wheat and Pork Soup
Cuchuco de trigo is the thick cracked-wheat soup of Boyacá, built on pork neck bones, favas and two kinds of potato. What cuchuco actually is, what to buy instead abroad, and why the grain goes in at minute 60.
SoupsSancocho Trifásico, Colombian Three-Meat Sancocho
Sancocho trifásico puts beef, pork and chicken in one pot, with the chicken going in three quarters of an hour after the other two. The five staggered entries, the cuts to buy outside Colombia and the 195°F that keeps the broth clear.
SoupsColombian Egg Soup, with Ribbons Instead of Lumps
Colombian egg soup with potato, scallion and cilantro, and beaten egg poured in a thin stream at 180°F exactly. That is the temperature where it sets into ribbons rather than curds, and it is the only minute that matters.
SoupsColombian Mote de Queso, Yam and Cheese Soup
Mote de queso from Colombia's Caribbean coast: white yam boiled until it thickens its own broth, with cubes of salty cheese added at the end. Which yam to buy, which cheese holds its shape and why halloumi works.
SoupsCocido Boyacense, Colombian Andean Tuber Stew
Cocido boyacense: hen and pork ribs simmered with oca, ulluco and mashua, the three Andean tubers that define it. What each one tastes like, where to find them abroad and the order that keeps them whole.
SoupsColombian Chicken Giblet and Rice Soup
Gizzards, hearts, livers and necks simmered into a rice soup, each giblet added on its own clock. How to clean a gizzard, why the liver goes in for the last 6 minutes only and what to do with the bile sac.
SoupsPuchero Santafereño, Bogotá's Four-Meat Pot
Puchero santafereño is Bogotá's Sunday pot: beef, pork, chicken and longaniza in one broth, served in two courses rather than one bowl. What cut to buy for each meat outside Colombia, and the 194°F that keeps the broth clear.