December 31, 2021 3 min read
It is a popular belief that soups are food that aims directly to the heart (in an emotional way, of course).
And when it comes to Peruvian food, they know how to feed the tummy and the soul with warm and filling soups. One of the most popular broths isSopa de Patasca, find out its history and how to cook it here.
A very popular dish among Peruvian families, this is also known as ‘Sopa de Mondongo’ because of the mondongo beef which is one of the key ingredients.
Sopa de Patasca is a recipe prepared mainly on andine regions of the country, where the temperatures are lower and winters are harder. The name of this soup comes from the Quechua word ‘phatasqa’, which means cracked, open or split.
Although we can find some slight variations ofSopa de Patasca like adding ram head, the recipe works best when followed exactly and including the exact types of meat, onions, ajíes and seasonings.
Keep reading to find out how to cookSopa de Patasca. This recipe has a preparation time of a day and 20 minutes and a cooking time of one hour and a half, and it serves roughly 4 portions.
If you want to enjoy the most traditional way of eating yourSopa de Patasca you can also add fresh lemon juice and a tasty rocoto sauce or aji amarillo sauce made withaji paste.
With its strong and spicy taste and served hot, this is the perfect recipe for a winter day when you want to stay both warm and in the house watching movies.
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