Dry Soup Recipe

the delicious Dry soup It is one of the star dishes of Peru, since, together with another dish called "Carapulca", form an inseparable alliance within Peruvian gastronomy: the popular "Chestnut." Here, both dishes have coexisted for many years and will remain in force within the list of preparations that you should not miss if you come to Peru.

Today, within this writing you will find everything you need to know to make the Sopa Seca like a professional, so that you want to share it at a lunch with friends or for something less formal with your family. So don't stop and keep reading what we have to offer you.

Dry Soup Recipe

Ingredients

• 8 pieces of chicken
• 2 onions diced
• 4 diced tomatoes
• 2 tbsp. powdered achiote
• 3 tbsp. of ground garlic
• 50 gr of blended basil
• 50 g of chopped parsley
• 1 kilo of noodles
• 2 lit. chicken broth
• Vegetable oil
• Cumin
• Pepper
• Sal Island

Materials or utensils

• Olla
• Skillet
• Spoon
• Knife
• Blender

Preparation

1. Wash the chicken pieces very well, add salt and pepper and let them rest for 10 minutes, approximately.
2. Heat the pan together with the oil and seal the chicken for a couple of minutes. Make sure both sides of the animal are completely browned.
3. inside a pot boil the noodles for 10 minutes, drain and reserve in a cool place.
4. In the same pan fry the annatto in the remaining oil so that it takes on the red color that we wantDo this step for about 5 minutes. Once the annatto is ready, add the onion, tomato, garlic, blended basil and cumin to taste, letting everything cook for an estimated time of 5 minutes
5. When the sauce is ready incorporate the chicken, rectify the salt and let it cook for 10 more minutes so that the protein absorbs all the flavor of the sauce.
6. in the same pan add the noodles, chicken broth and stir slowly so it doesn't get caked. Let cook and integrate each flavor for 5 minutes, at the end turn off the heat and let stand for a few seconds.
7. Serve accompanied by carapulca with a few touches of chives, chili or chopped red onion.

cooking tips

• This plate served hot.
• It is recommended a nice cold drink to accompany her.
• chicken can be en prey as noted, chopped into small pieces or frayed.
• El it it gives a very peculiar flavor to the food, especially to this dish, so it is recommended to use this ingredient abundantly.

Nutritional contribution

La Dry soup has a nutritional contribution de 145 Kcal for all its protein content and for the amount of vegetables it has. A count of everything that the plate gives us, translates like this:

Onion:

• Calories: 40 gr
• Fats: 12 gr
• Sodium: 10 gr
• Potassium: 4 mg

Noodles:

• Calories: 242 gr
• Cholesterol: 80 mg
• Sodium: 62 mg
• Saturated fat: 5 gr
• Vitamin C: 0,6 gr
• Iron: 0.9 gr
• Vitamin B: 0,5 gr
• Football: 61 gr

Garlic:

• Calories: 282 gr
• Total Fats: 13 gr
• Saturated fats: 2.1 gr
• Vitamina B: 2.1 gr
• Iron: 621.1 gr
• Magnesium: 178 gr

Accept:

• Calories: 130 gr
• Total Fats: 22%
• Saturated fats: 10%
• Polo saturated fats: 14%
• Monosaturated fats: 16%

Curiosities

• The Afro-Peruvian Chínchanos adorned the pasta of the Italians (and later made their own) with chili and other Peruvian properties that gave it an exclusive and regional touch, which they baptized as Dry soup.
• This dish arrived in Peru influenced by the Italian community in the Chincha Coast, this happened at the time of the peruvian independence just when the variety of culture arrived in the country and also when the Viceroyalty invaded the region.
• In ancient times the Dry soup It was usually served on festivities such as marriages to entertain the guests with the well-known carapulca as tradition.