Chinchana dry soup recipe

The delicious 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 gastronomy: the popular “manchapecho”. Both dishes have coexisted for many years and remain in force within the list of dishes that you cannot miss if you are trying to get to know Peru.

This article, has what you need to know to make this the ace up your sleeve you’ll want to pull out at a family weekend brunch. Follow all the steps we give you, discover how to prepare chinchana dry soup and eat!

Ingredients to make Chinchana dry soup:

• ½ kilogram of spaghetti
• 1 liter of chicken broth
• 1 red onion
• 2 tablespoons minced garlic
• 2 tomatoes
• 1 cup basil leaves
• 2 tablespoons of achiote oil
• 1 tablespoon of ají panca paste
• 3 tablespoons vegetable oil
• 1 bunch of parsley leaves
• 1 pinch of salt, pepper and cumin

How to make Chinchana dry soup:

1. To start the chinchana dry soup recipe, heat the vegetable oil in a pan or pot. Add the diced red onion and fry for about 2 minutes. Then add the minced garlic and cook for another 2 minutes.
2. Add the achiote oil together with the panca pepper and cook over low heat for about 3 minutes. Then add the diced tomatoes. Stir gently and cook for a couple more minutes.
3. Tip: if you can’t find achiote oil, what you can do is ask for the achiote seeds. In this case, heat 100 g of vegetable oil over medium heat and add a tablespoon of these seeds. Turn off the heat and let the seeds rest in the oil. When the oil is already cold, strain the oil and reserve it for.
4. On the other hand, with a little chicken broth, blend the basil leaves that you have previously rinsed and pour this liquid into the previous dressing. Add all the remaining broth and let cook.
5. When this broth has already boiled, it is time to add the spaghetti to continue with the preparation of the chinchana dry soup. Stir gently until all the noodles have been submerged.
6. Add salt, pepper and cumin to taste and cook the noodles over medium heat. If you see that the soup is getting too dry, you can add boiled water or more broth.
7. Tip: try to pay attention to this step, as the noodles could dry out too much. Don’t add too much liquid either, just enough for the noodles to cook through.
8. When the noodles are al dente, add the finely chopped parsley. Rectify the seasoning if necessary and lower the heat to a minimum to let the chinchana dry soup dry a bit.
9. With the noodles cooked, our preparation will have the appearance of a plate of noodles with lots of sauce around it. 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 culinary experience that you cannot miss.