In Chile, during winter, it is traditional to serve soup before the main course, mostly simple broths, to warm the body more than for calories and nutrition. Chilean Pantrucas are an example of these traditional broths. Another very classic is the Machos Ahogados (Drowned males) or Sopones.
Pantrucas are such an old Chilean dish that there isn’t agreement on their proper name. Depending on the community, they can also be called Pancutras. Either way, it is the same soup and perfect for the cold winters in the South of Chile.
The dish generally consists of a rich broth, often made with beef or chicken, which is then simmered with various vegetables such as carrots, potatoes, and onions. The homemade noodles, called pantrucas, are added to the broth and cooked until tender and flavorful. The noodles are typically made from a simple mixture of flour, water, and sometimes eggs rolled out and cut into small, irregular pieces.
Pantrucas are often seasoned with herbs and spices such as paprika, cumin, and oregano, which give the dish its distinctive flavor. They are commonly served hot and are considered a comforting and nourishing meal, perfect for warming up during the cooler months.
While the essential components of pantrucas remain consistent, there can be variations in the recipe depending on the region or the cook’s personal preferences. Some versions may include additional ingredients such as peas, corn, or various types of meat to enhance the flavor and richness of the soup.
To store Pantrucas soup:
Remember that if you have any soup left, it is better to take the Pantrucas (the pasta or cooked dough) and store them separately so they do not dissolve in the broth. Then reheat the broth and add back the Pantrucas just before serving.
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Pantrucas Chilean Pasta Soup
A traditional and easy-to-make Chilean soup.
- Total Time: 1 hour
- Yield: 4
Ingredients
for the Pantrucas,
- 1 cup of all-purpose flour
- 1/4 cup warm water
- 1/2 teaspoon of kitchen salt
for the soup,
- 1 medium onion, in small cubes
- 1 medium or big carrot, grated
- 300–500 grams of ground meat (turkey, pork, beef)
- 1 teaspoon of oregano
- 1/2 teaspoon of sweet paprika
- 1 clove garlic, finely chopped
- 6 cups vegetable or beef broth (can be made from cubes) or plain water
- 1/2 cup chopped parsley, to serve
- salt, oil, and pepper
Instructions
- Prepare the Pantrucas dough: Dissolve the salt in hot water. In a bowl, place the flour and add the water, stir with a fork, and then with your hands, form a dough. It should feel elastic. Add more warm water if necessary. Knead for 5 minutes. Cover with a damp cloth or kitchen plastic.
- For the soup: Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the chopped onion and grated carrot. Cook for 5 minutes, stirring.
- Add the ground beef, oregano, colored pepper, garlic, salt, and pepper. Cook for about 6 minutes, and let the meat brown. Add the broth and cover. Let it boil gently—lower the fire.
- Roll the Pantruca dough to a couple of millimeters thick, almost transparent. Cut into square or small rectangles, about 3 x 3 cm.
- Add the Pantrucas, about 6-8 at a time to the boiling broth. They will sink and rise. This is normal. Keep adding the Pantrucas each time the pot returns to a boil until all are added and floating at the top.
- Serve hot, sprinkled with parsley.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove
- Cuisine: Chilean
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