Valdiviano soup is an exquisite typical dish from the southern region of Chile, originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
How to make Valdiviano?
It is believed that Valdivian broth is one of the oldest recipes in Chile, a broth made with charqui of beef or horse, which was the old way of preserving meat before refrigeration.
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 4 people
Chilean Valdiviano soup
- 150 grams of beef or horse charqui
- 100 ml of milk
- 8 eggs
- 2 onions cut into strips
- 2 liters of beef broth
- 2 cups of diced yellow squash
- 2 teaspoons of aji color
- 1 tablespoon of dried oregano
- 1 teaspoon of cumin
- 1 teaspoon of aji pepper
- 1 loaf of bread
- 1 tablespoon of butter
- 1 lemon
- In a bowl, mix the chopped bread and milk and let it rest for 5 minutes. Then make a paste with a fork and set aside.
- In a large pot, heat the oil and butter over medium-high heat, add the aji color and stir. Add the onion cut into strips, cook and stir occasionally for about 5 minutes.
- Add the crumbled charqui, oregano, cumin, and aji sauce, stir and cook for another 5 minutes. Add the beef broth and the chopped squash. Stir to integrate flavors, bring to a boil again, lower the heat and cook for another 10 minutes.
- Turn on and preheat the oven to 200°C (396°F) for at least 10 minutes.
- Add the bread to the soup, cook for 5 more minutes or until it boils again. Add the chopped parsley and lemon juice. Stir, taste and adjust the seasoning.
- Serve in oven-safe containers, traditionally in clay pots. Put 1 egg in each pot and bake in the oven until the white is cooked, about 5 to 10 minutes.
- Serve the Valdivian broth immediately, hot, and optionally accompany with bread and fresh green aji pepper.
Tips for preparing Valdiviano
Due to the saltiness of the charqui, it is recommended to be cautious with the amount of salt used in the preparation. Like in the preparation of ajiaco, you can use leftovers from the previous day’s roast and integrate them into this traditional preparation.
Did you know?
Its origin dates back to the time when the Spanish Pedro de Valdivia occupied the current Los Ríos area and was a preparation made from the products available in the area.