Sango Cauca (Quechua-Origin Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Soup of Quechua origin
Cooking time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
12
cup(s) basic broth [see p. 152]
375
gr yellow corn, finely ground
250
gr green beans
500
gr red potatoes, peeled and chopped
250
gr ullucos (Andean tubers), small and whole
6
piece(s) cabbage leaves, chopped
1/2
piece(s) pound (250 g) yuca (cassava), peeled and cut into small pieces
1
cup(s) thick birimbí sauce [see p. 142]
sour orange juice
1/4
piece(s) tablespoon of thyme
1/4
tbsp oregano
1
cup(s) hogao (Colombian tomato-onion sauce) [see p. 253]
pinch salt and pepper to taste
Directions
- Bring the broth to boil, add corn and let cook until soft (approximately 1 hour).
- Add potatoes and green beans, let cook for 15 minutes, and then add yuca and cabbage leaves.
- When everything is soft (in about 20 minutes) add birimbí [see p. 142] and let thicken.
- Taste for salt, and correct if necessary.
- Once portions are served, add to each one, a tablespoon of hogao and a little bitter orange juice.