The rich Chinchana dry soup is one of the star dishes of Peru, since, together with the carapulcra, it forms one of the inseparable alliances in Peruvian cuisine: the popular Manchapecho. Both dishes have lived for many years and remain in force within the list of dishes that you cannot stop testing if it is about knowing Peru.rectasgratis has what you need to know to make this the ace under the sleeve that you will want to take In a family lunch of the weekend. Follow all the steps we take, discover how to prepare Chinchana dry soup and eat!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make Chinchana dry soup: |
| ½ kilogram of spaghetti 1 liter of bird broth 1 red onion 2 tablespoons of ground garlic 2 tomatoes 1 cup basil leaves 2 tablespoons of Achiote oil 1 tablespoon of pepher paste paste panca panca 3 tablespoons of vegetable oil 1 bunch of parsley leaves 1 pinch of salt, pepper and cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, boiled, |
Ingredients to make Chinchana dry soup:
1. To start the Chinchana dry soup recipe, heat the vegetable oil in a pan or pot. Add the chopped red onion in squares and let sail for about 2 minutes. Then, add the ground garlic and let cook for another 2 minutes.
2. Add the Achiote oil along with the panca chili and let it cook over low heat for about 3 minutes. Then add the chopped tomatoes in squares. Stir softly and cook for a couple more minutes.
Trick: If you do not get achiote oil, what you can do is ask for the Achiote pepas. In this case, heat over medium heat 100 g of vegetable oil and add a tablespoon of these pepas. Turn off the heat and let the pepas stand in the oil. When the oil is already cold, the oil sneaks and reserve it p
3. On the other hand, with a little bird broth, liquefy the basil leaves that you will have rinsed and throw this liquid in the previous dressing. Add the entire remaining broth and let cook. If you want to prepare your own bird broth, do not miss our homemade chicken broth recipe.
4. When this broth has already boiled, it is time to incorporate the spaghetti to continue with the preparation of the Chinchana dry soup. Stir softly until all noodles have been submerged.
5. Add salt, pepper and cumin to taste and let the noodles over medium heat. If you see that the soup is drying, you can add boiled water or more broth.
Trick: Try to be attentive to this step, since the noodles could dry too much. Nor do you throw a lot of liquid, just enough for the noodes to cook.
6. When the noodles are at the dente, add the finely chopped parsley. Rectifies the seasoning if it is necessary and lowers the fire to a minimum to let the Chinchana dry soup dry.
7. With cooked noodles, our preparation will have the appearance of a plate of noodles with a lot of sauce around. It only remains to serve and enjoy. Here you can see this dish with its inseparable company: Carapulcra with Chinchana dry soup. Without a doubt, a whole culinary experience that you cannot miss. And for dessert, what do you think of a delicious zambit rice?
