Wheat soup

The wheat soup is one of the typical dishes of the most simple and nutritious Peruvian cuisine there, with respect to the soups category. It is not difficult to prepare, and it is very economical.

Wheat Soup History

As its name says, the main ingredient in this soup is wheat, a cereal that was incorporated into the diet of our ancestors at the time of the colony, and is now one of the most important crops in the Sierra. Wheat Soup is a typical Andean soup, especially from the Huancayo-Junín area, where they prepare it in a clay pot and it is preferably consumed after long hours of work, as this highly nutritious cereal is rich in carbohydrates , which helps energy recovery. There are also versions of this dish in countries like Bolivia and Mexico.

Wheat Soup Recipe

Wheat Soup is not difficult, whether you prepare it with chicken, chicken or beef, it is always delicious, it is also forceful. The main secret of this soup is to use the exact amount of wheat so that it is creamy but liquid enough at the same time. We will need a large pot and a wooden ladle.

  • Preparation time: 15 minutes
  • Cook time: 45 minutes
  • Total: approximately 60 minutes
  • Diners: 6

Ingredients for Wheat Soup

  • 6 servings of meat (beef, chicken or chicken)
  • 5 liters of water
  • 2 cups mote wheat
  • 2 large white potatoes, peeled
  • 1 small onion or 1/2 medium onion
  • 1 cup fresh beans
  • 1/2 kilo of pumpkin macre cut into julienne strips
  • 2 sprigs of peppermint
  • 2 cubes of concentrated broth (of the flavor of the meat to use)
  • 1 teaspoonful of oregano powder
  • 1 tablespoon of parsley, finely chopped
  • Salt to taste

Detailed preparation of the Wheat Soup

Wash the wheat and soak overnight. At the beginning of the preparation, drain the water using a strainer and wash it a few more times. Cut the onion in two, the potatoes into medium cubes and remove the peel from the beans. Put the water in the pot and bring it to the stove, add the meat portions, the wheat, the oregano, the onion, the squash and a little salt. Let cook for about 30 minutes, stirring constantly to prevent the wheat from sticking to the bottom of the pot. When the meat is tender, remove the onion and discard it, add the beans, potatoes, cubes of concentrated broth and mint sprigs (whole uncut), rectify the salt and cook for about 10 to 15 more minutes. Finally, before turning off the burner, remove the Peppermint and add the chopped parsley,


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