Salvadoran Hen Soup (Sopa de gallina india)
Overview
Sopa de gallina india is the best-loved soup of El Salvador, made with a free-range country hen. The bird, first browned or simply cleaned, is simmered for a long time with onion, garlic, tomato and sweet pepper until the meat is tender and the broth golden and rich. Chunks of chayote, called güisquil, potatoes, carrots, green beans and pieces of corn on the cob are added, and the soup is finished with fresh mint and coriander. The hen is often served whole or in pieces on a separate plate, sometimes browned with achiote, with rice, avocado and thick corn tortillas.
History
Gallina india means native hen, the free-range birds raised in Salvadoran villages, which give a firmer meat and a stronger flavour than farm chickens. The soup is a Sunday tradition and is made for celebrations, birthdays and to cure illness or hangovers. Roadside restaurants in the countryside, especially near Lake Ilopango and in Santa Ana, are known for it.
Main ingredients
Free-range hen, chayote (güisquil), potatoes and carrots, corn on the cob, tomato and sweet pepper, mint and coriander. The soup is built on hen broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Tomato soups · Potato soups · Corn soups · Mint soups · More soups from El Salvador
Recipe
Method
- 11 h 30 min
Simmer the hen with the onion, garlic, tomato and pepper in 3 l water for 1 hour and 30 minutes.
- 215 min
Add the corn, potatoes and carrots and cook for 15 minutes.
- 310 min
Add the chayote and green beans and cook for 10 minutes.
- 4
Add mint and coriander and season.
- 5
Serve with rice, avocado and tortillas.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
