blog.caprichosdecocina.com/2009/01/mmmmmm-que ...
cold starts and I get to find soup recipes to warm up. Revising recipes from various sources I become aware of how much you learn from them, goes far beyond the act of cooking.
recipe books are true treaties narrative, history, geography also realize of the season, loans or influences in the kitchen and so much more.
Looking for the umpteenth time the mother's home recipes, with preparations so different from the Chilean, I realize that I am at a family gathering that my mother gives me the family history from her kitchen. Her cookbook tells Europe, cold winters with heavy snow, the "dog days" as she called it summer, shortages, war, family travel and moving to Central America, Europe again, to finally put down roots here.
Their recipes, probably inherited from their relatives and friends reflect family traditions, lore and / or holidays. The weather season will determine the products available and as the variety of soups, stews and desserts can be prepared. Today
seasonality of products is more relative to the strong emergence of industrial techniques for food preservation. What personally makes miss some of the old techniques used once, which I hope is not lost as there are differences in taste, aroma, texture and appearance, I would say that even more "natural" or with additives and no chemical preservatives also be part of the estate.
Times change ...
www.cocinarica.com/2009/02/sopa-wantan.html
Reviewing the recipe I remember as a kid, my parents used to take me to the only existing Chinese restaurant downtown Santiago, I do not remember but it was for Merced or Monjitas near Santa Lucia, now neighborhood with new life. The Chinese was unique and few people came to this place regularly. While our capital now there is plethora of Chinese restaurants. However, in northern Chile the Chifas were common many years ago.
Something seems funny now, is think that my dad loved to go in winter to Chinese soups Wantang, without even suspecting that probably in the neighborhood homes ate quite similar (in appearance)-I mean soup or Pantrucas Pancutras. Trivia
soups.
Chile
While soups are served hot, at my parents (immigrants) became cold soups. During the hot summer Santiago was de rigueur to begin lunch, generously planted deep cold soup.
cold soup "? ... Yeah! cold cherry soup, well ... it could also be of beets with cream, green beans and sour cream, plums, apricots; any of them served very cold and with a bittersweet taste. Very recently
came to know that in the history of food, first locate the emergence of the "broth" and then came the "soup." The wines were sweet - made from fresh vegetables, or acid wines made from nettles or lactic fermentation. They say this type of soup survived borsht (Russian and Slavonic, which was once widespread in other European locations).
have known, then .... I have saved so much trouble! My friends put a face was indescribable when I served these summer soups. The dish was regarded with suspicion and horror, I think most were excused from eating. Winter soups fortunately for me they were more similar to the Chilean (spent less shame), almost always based on chicken broth or beef broth with vegetables and dumplings made from semolina with eggs, flour or egg creams are also made of vegetables with fried muffin cubes, and one that I really hated, was a thick and strong German cumin cream, I'd rather not remember.
How things have changed since that time and now we are daring to try other foods, if next summer you dare to experiment, here 's the recipe for the most classic of Hungarian summer soups.
okostojas.blog.hu/.../07/vorosboros_meggyleves
"Meggy Minor" cold soup Hungarian cherry.
2 pounds (almost a kilo) of sour cherries descuescadas.
4 cups water to 1 cup sugar 1 cinnamon stick
A slice of lemon peel
Pinch of salt 1 cup dry red wine
2 tablespoons lemon juice
sour cream or lemon slices to decorate.
descuescadas Boil cherries, with water, sugar, cinnamon, lemon peel and salt. Once boiling, reduce heat and simmer 30 minutes or until cherries are soft.
Strain, leaving out the cinnamon and lemon peel, with the fluid back into the pot, grind to puree the cerazas, reserving 1 cup of cooked whole fruit.
Add the fruit puree to the liquid in the pot, add the wine and lemon juice, return to boil add the reserved whole fruits and turn left to cool, then refrigerate about 4 hours.
When serving garnish the dishes with sour cream or lemon slices.
On family outings outside of Santiago, I know other soups, appearing for example turkey casserole with chuchoca near from Santiago - way south. The conger eel stews and soups sailor on the central coast, the San Felipe walnut sauce pan, casseroles of pork with chuchoca, the pots boiled and regrind wheat in the north.
The years we lived in the south, nortino holidays, trips to the coast, lunch in the homes of friends were increasing list of Chilean soups that I know and tested. They were to include among the recipes that kept them, I started my own book of recipes. My attention that many had over color and / or minced parsley or cilantro. Appears to be a hallmark of Chilean.
Carbonada Ovalle June 2009. Anabella Photo
My recipe has been added soups and other preparations in which domestic ingredients are melted, climate, traditions, histories, other cultures.
Many times I tried to find in Chilean cookbook recipes for soups and dishes I've tasted in some corner of the country, but I've noticed that not all of them are registered and then I intend to ask and score. Looking
history of the first Chilean soups
oldest soup which is known here about two thousand years ago, found remnants of an ancient vessel in archaeological excavations in the area of \u200b\u200bthe Maipo (La Olla Deleitosa, Sonia Montecino). In his description, relates that consists of prey of cormorants (old pelican-like bird) and several seafood, prepared in different layers, this dish could have been cooked with water, releasing a concentrated broth as few archaeologists presume.
soup
If we understand the preparation of a dish in boiling water in the liquid or broth has an important role, according to anthropologist Sonia Montecino-the first record would be called korrü Mapuche broth, usually made of cooked cereal . The anthropologist describes as "not soupy," that is thicker than liquid. The Korrü (broth, in English) is still the main Mapuche soup, prepared with meat, vegetables, onion, garlic and potatoes.
http://www.chiloegourmet.cl/es/recetas/40
eating meals in Chile hot liquid does not come from the colonial era , is earlier because the pre-Hispanic world already knew the fire and pottery (pots and vases were cooking) and cooking broth or korrü.
soup-as more asset anthropologist, would fish stews and casseroles. The pots would come to be the result of the merger between korrü and cooked typical of Spain, that you mix beans and whole pieces of pork, sausage and other foods.
is quite difficult to find recipes of our indigenous peoples, it is because new and not too long ago has begun to record and save your meals looking shape our culinary roots and identity. Progress has been made in the south, the kitchen Mapuche aroused the interest of chefs, and answered the call to help with rescue and distribution of their products, preparations, worldview through their meals.
Before coming to the Mapuche soup recipes, I share a couple of facts that I found interesting about this indigenous people before the arrival of the conquistadores.
was developed in an environment rich in natural resources, with sufficient food to sustain a high population density. Were gatherers, hunters, fishermen, with a subsistence farming and small-scale agriculture.
"Given the simplicity of the tools used by them, the size and characteristics of their farming systems, agroforestry and livestock, an abundance of resources, failure to have developed in your system forms of social differentiation or accumulation, in relation to world-view regarding the integration of the Mapuche with nature and the surrounding environment, and conservation status until several centuries after the Araucanía presented are apparently indications that the impact of productive economic activity on natural resources was very low . " http://biblioteca.serindigena.org/libros_digitales/cvhynt/v_iii/t_iii/v3_t3_c4-PARTE-5.html
Ya, now I found a couple of recipes-
Wheat
roasted and toasted flour mill. In flickr.com/photos/beatrizp/377699338 / toasted flour soup (Mapuche)
Indian Culture and Power in Chile and FAO
2005
FUCOA
roux, murked
Fat Carrot
1 Egg Onion Potato
dressings, salt, parsley.
Wash and peel potatoes and carrots. Put them to cook with diced onion. Pour the fat, salt and seasonings. When boiling, add the toasted flour. When ready, add the egg and parsley.
In this same publication referring to the aforementioned Korrü there is only one line: "It's a classic soup, usually with meat vegetables, onion, garlic and potatoes. "
charquicán 1 (Mapuche)
Indian Culture and Power in Chile and FAO
2005
FUCOA
Ingredients: 1 package
50 grs. of dried meat * 1 large onion
1.1 / 2 lt of water 4 1 egg per person
oregano, pepper and cumin
The log is jerky and toast 1 minute in the pan without oil. Fry a large onion
the pen. Add the dried meat, oregano, pepper and cumin
, 1.1 / 2 lt of water. Boil 20 minutes add 1 egg per person and is served
.
• Charqui is dry salted horse meat such as ham serrano (sic).
Changle in a southern market. of www.micotec.cl/changle2.jpg
KORRV Changle SOUP
of http://mapuches-urbanos.tripod.com/espanol/admalen/recetas/
korrvsopadechangle.htm
changle are washed, water is incorporated in a pot are cooked with seasonings, salt and garlic is poured beaten eggs and cilantro, served in soup plates.
YUYO SOUP
of http://mapuches-urbanos.tripod.com/espanol/admalen/recetas/sopadeyuyo.htm
Bind weed
1 ½ chopped onion 1 pinch of salt
seasoning 1 tablespoon oil 1 tablespoon locro
¼ cup
weed is washed , cut into small pieces cooked in a pot 1 liter of water, is incorporated dressings, salt and onion, cook for 10 minutes and add the spaghetti locro replacing. Soup is served as accompaniment or appetizer. Asking
those days, I knew this locro used as an ingredient, refers to wheat "crushing" (ground) thick.
LUBA LUBA SOUP
http://mapuches-urbanos.tripod.com/espanol/admalen/recetas/sopadelubaluba.htm of
The Luba Luba is a nutrient that is extracted from the sea, is eaten by people Lafquenche either in soups or salads.
1 Bunch Luba Luba
1 pinch of salt 1 tablespoon seasoning (pepper, oregano)
chopped onion 1 ½ Kilo of potatoes, diced 1 carrot
guys
Luba is washed Luba and cooked in a pot with water, it incorporates the chopped onion with the dressing and potatoes. Finally he made locro and cilantro. Serve in soup bowls.
goat horn Pepper nuestro.cl
That for now, there are so many soups that are left out, the former may be as many "rare" as bittersweet cold soups made in my parents' house, in the end it tastes "culturally acquired", meals prepared with what nature puts us ahead and the ingenuity of cooking and in Rome do as the Romans do the old saying.
In previous posts there are various soups of the best known or recognized as Chile.
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