Valdiviano (Valdiviano)
Overview
Valdiviano is a traditional Chilean soup made from charqui, thin strips of sun-dried beef or horse meat. A large amount of thinly sliced onion is cooked slowly in fat with garlic, paprika, cumin and oregano until soft and sweet. The shredded charqui is added with water, potatoes and carrot and simmered until the meat softens and flavours the broth. Just before serving, eggs are beaten in or poached in the soup, and it is finished with chopped parsley. The result is a savoury, onion-rich soup with a deep taste of dried meat.
History
Valdiviano is one of the oldest recorded dishes of Chile. It is named after Pedro de Valdivia, the Spanish conquistador who founded Santiago in 1541, and it is said to have fed his soldiers because charqui kept for months. Charqui itself comes from the Andean peoples, who dried meat in the cold, dry air of the mountains. The soup is still made in rural Chile, especially in winter.
Main ingredients
Charqui (dried beef), onion, potato, carrot, egg, oregano. The soup is built on water and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Potato soups · Egg soups · More soups from Chile
Recipe
Method
- 115 min
Cook the onions slowly in the oil with the garlic and spices for 15 minutes.
- 225 min
Add the charqui, potatoes, carrot and water and simmer for 25 minutes.
- 3
Beat the eggs and stir them into the soup, or poach them in it.
- 4
Season and serve with parsley.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
