There are dishes that you fall in love with and like from the first moment, but even more so because of the combination of aromas and flavors. This is the case with the “Dry Soup”which has been making a lot of noise lately, because well-known characters like ‘El Cuto’ Guadalupe, with his restaurant and media appearances, are putting more emphasis on this dish.
And it’s no secret that everyone falls in love with Peruvian food because of the combination of flavors and ingredients that make it unique in the world. Fusion is one of the cornerstones of an explosion of colors and aromas collected in a single pot.
During the independence of our country, Italian migrants already settled here. Due to their close relationship with the Spaniards already living here, they decided to leave their country after the defeat against Napoleon in search of new opportunities. One such destination was Peru, specifically the town of Chincha in Ica.
And some historians of the time point out that by 1880 we already had some fusion foods brought over from Europe, such as pasta, empanadas, stews, panettone, bread, chard cake, and more. This is why a The Afro-Peruvians from Chincha spiced up the pasta of the Italians (and later made it themselves) with chilies and other Peruvian spices that gave it a special flavor, creating what we know today as “Sopa Seca”.
Historian Luis Canepa pointed out that for most of the 20th century the “Dry Soup” It was considered a traditional dish for wedding receptions and christenings. This was served with Carapulcra, creating the beloved “Exact Chest”. The name comes from the delicious combination of these two dishes and the risk of breast staining due to the color of the ingredients. Inevitable!
Preparation time: 35 minutes
Cooking time: 25 minutes
Total time: 60 minutes
Restaurants: 8 people
Calorie: 145 calories
8 pieces of chicken
2 onions, diced
4 diced tomatoes
2 teaspoons achiote powder
50 grams of mixed basil
50 grams of chopped parsley
1 kilo of pasta
2 liters of chicken broth
3 tablespoons of minced garlic
Vegetable oil c/n (required amount)
Wash the chicken pieces and season with salt and pepper to taste. Then pour oil into a pan and seal the chicken for a few minutes.
Now fry the achiote in oil over medium heat for a minute or two. After the oil has taken on the color of achiote (red), add the diced onion.
Sauté the onion for two minutes, then add the diced tomatoes, ground garlic, blended basil and, to taste, cumin. Cook for 5 minutes.
Very good, now add the chicken pieces, adjust the salt and cook for 10 minutes
Then add the pasta, chopped parsley and chicken stock.
Move and switch off when the pasta is well cooked.
Serve a portion of Carapulcra on one half of the plate, our rich dry soup on the other, and you’re done. To eat!
The time has come for you to get to know the 3 tips we give to this typical dish.
This dish is usually served warm, so I recommend a nice cold drink with it.
Chicken can be booty, as we alluded to earlier, but some people make it with scraped chicken.
Garlic gives a special taste, you can also add a little to the chicken to make the taste richer.