Pantrucas (Pantrucas)
Overview
Pantrucas is a simple Chilean soup made with flat pieces of fresh dough. A flour, water and oil dough is rolled thin and torn or cut into irregular squares, which are dropped into a beef or chicken broth with potatoes, carrots, onion and peppers. The pieces become soft and slightly chewy, and one or two eggs are often beaten into the soup at the end. It is finished with coriander or parsley. It is simple, warming and filling, and it is often served as a main dish.
History
Pantrucas, also called pancutras, is a traditional home soup of central Chile, long seen as an inexpensive family meal for cold days. It is related to similar hand-made noodle soups of rural Spain and Latin America. Many Chileans remember it from childhood meals at home, and it is still popular in rural areas. It is easy to make with simple ingredients found in almost every kitchen.
Main ingredients
Hand-torn flour dough pieces, beef broth, potatoes, carrot, egg, coriander. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Potato soups · Egg soups · More soups from Chile
Recipe outline serves 4 · ~60 min
Ingredients
- 250 g plain flour, 1 tbsp oil, water, salt
- 1.5 l beef or chicken broth
- 300 g beef, in small pieces (optional)
- 2 potatoes, 1 carrot, 1 onion, 1/2 red pepper
- 2 eggs
- coriander or parsley, cumin, paprika
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Make a soft dough with the flour, oil, salt and water and rest it for 15 minutes.
- Cook the onion, pepper and spices, add the broth, meat and vegetables and simmer for 20 minutes.
- Roll the dough thin and tear it into pieces straight into the soup.
- Cook for 5 minutes, beat in the eggs and finish with herbs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
