In Colombia, soup is not just a dish; It is a tradition that smokes in family kitchens, an ancestral medicine for the soul and an excuse to meet around heat.
News Colombia.
With ingredients that change according to the weather, the region and the local culture, there is a variety of soups in Colombia, which are a culinary sample of what it means to be Colombian. Here we present six soups that not only feed the body, but also tell stories.
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Ajiaco: Bogotá’s soul on a plate
In the cold and neblinous heights of the Colombian capital, nothing comforts more than a good dish of Ajiaco Santafereño. This soup is a tribute to the potato: it carries three varieties (Creole, Pastusa and Sabanera), which together with dismembered chicken, cob, guascas (an essential aromatic herb) and capers, create a creamy, intense and comforting mixture. It is served with milk, rice and avocado cream, and usually occupies a place of honor in celebrations and Sunday lunches.
Curious fact: Ajiaco has pre -Hispanic origins, and over time it merged with ingredients brought by the Spaniards, such as cream and chicken.
SANCOCHO: A soup that joins the entire País
There is not one sancocho In Colombia, but many: the Valluno Sancocho, El Costeño, El Paisa, El Santandereano … Each region prints its seal. This thick and abundant soup is slowly cooked with cassava, green banana, potato, cob, coriander and some protein: chicken, beef, fish or pork, depending on the area. It is the star dish in family gatherings and weekends, and is enjoyed better outdoors, in coal pot.
Local tip: On the Caribbean coast, the fish sancocho is infallible during Holy Week; In Antioquia, Gallina’s is king in the fondas.
Costilla broth: the Colombian antidote par excellentto
Hangover? Intense cold? Early early morning? He rib broth It is the answer. This simple and powerful soup is prepared with slowly cooked beef rib, onion, garlic and coriander. It is served very hot, often with white rice and avocado slices. It is one of the most traditional meals in the early hours of Bogotá and other Andean cities.
Curiosity: In many cities, it is common to find it in open street stalls all night, especially near discos or rumba areas.
Mondongo: A soup with deep character and taste
He tripe It is a robust soup, not suitable for shy diners. It is made with beef calluses (gut), cooked by hours together with potatoes, carrot, peas, garlic, onion, condiments and, in some versions, rice. Its flavor is intense, spicy and very Colombian. It is popular in Medellín, Cartagena, Bucaramanga and other cities.
Cultural data: Many families prepare it as a special Sunday dish or for traditional celebrations.
Bird Broth: An unknown jewel of Creole cuisine
Among the most traditional broths – and less known outside the country – is bird broth. It is prepared with thin intestines, cooked next to cassava, potatoes, green banana, garlic, onion and spices such as cumin. The result is a strong, nutritious soup with deep flavors that evoke the Colombian countryside.
Tradition of tradition: Many people consider it revitalizing, ideal for cold climates or as reconstituent after a hard work day.
Changua:
Few soups are as discussed as Changua. Adored by some and feared by others, this curious mixture of milk, water, climbing egg, coriander and bread, is typical of the Cundiboyacense high plateau. It is served as breakfast and is especially valued by its simplicity and ability to heat the body from within.
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