Pisca Andina (Pisca andina)
Overview
Pisca andina is a light breakfast soup from the Venezuelan Andes. Potatoes are cooked in a broth flavoured with spring onion, garlic and plenty of coriander. Milk is added, eggs are poached directly in the soup, and cubes of soft white cheese are placed in the bowl to melt. It is eaten in the early morning with arepas made from wheat or corn. It is mild and comforting, and the poached eggs are often broken into the broth so the yolk mixes with the soup. Some families add a little garlic or onion, and a pinch of cumin.
History
The pisca is typical of the cold mountain towns of Mérida, Táchira and Trujillo, where it is a warming way to start the day. Many Andean families have it every Sunday, and it is also served at roadside restaurants on the mountain roads. Many Venezuelans in other parts of the country also make it as a reminder of the Andes.
Main ingredients
Potatoes, eggs, milk, fresh cheese, coriander, spring onion. The soup is built on herb broth and milk and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · Egg soups · Cheese soups
Recipe outline serves 4 · ~35 min
Ingredients
- 3 potatoes, diced
- 3 spring onions, 2 garlic cloves
- 1 l water or chicken stock
- 250 ml milk
- 4 eggs
- 150 g queso fresco or queso andino, cubed
- a large bunch of coriander, salt
Allergens: Contains: Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the spring onion and garlic in butter or oil.
- Add the water and potatoes and simmer for 15 minutes.
- Add the milk and coriander, then crack in the eggs and poach for 4 minutes.
- Place cheese in bowls and ladle over the soup.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
