It's a simple, economical recipe, but full of flavor that surprises the palate by mixing various ingredients that may not seem to go well together in a savory dish.
However, if accompanied with bread or its corn counterpart, the arepa, it can be a unique and quite filling recipe that will impress your family or guests.
Each region, and why not say, each household, has its own version where the ingredients are practically mixed "by eye," meaning that the ingredients and proportions are calculated visually according to tastes and preferences. Here is the basic recipe for changua.
Changua soup
| Category: | Breakfast |
| Cooking Time: | 30 min |
| Portions: |
4
|
| Kitchen: | Colombian Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
4 stalks Spring onions
-
4 Eggs
-
1 l Milk
-
500 ml Water
-
1 bunch Fresh coriander
-
1 bunch Parsley
-
1 ball mozzarella
-
8 pieces Potatoes
-
1 pinch Salt
-
1 pinch Pepper
-
1 tbsp oil
Instructions:
- In a soup pot, lightly sauté the potatoes and scallions cut into approximately 5 cm pieces. The potatoes should be peeled and diced. Reserve the green part of the scallions.
- Add water, salt, and pepper, and bring to a boil.
- Once the potatoes are halfway cooked, add the milk and let it simmer over low heat.
- When the soup is boiling, carefully break and add the eggs.
- Let it cook until the desired texture of the egg yolk is achieved, whether it's soft-boiled or hard-boiled.
- Remove the pot from the heat, serve in deep bowls, ensuring there is one egg yolk per bowl.
- Finely chop the cilantro, parsley, and the green part of the scallions and add 1 or 2 tablespoons per serving.
- Optionally, you can dice the mozzarella cheese and add it to the soup.
