Santiago Chile Review La Vega
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In recent rainy and cold winter days, in one form or another has been impossible to make it quite a soup.
Shopping in the Vega de Santiago, I appreciate that more and more people sitting in rooms and even a modest "patio" of food that has grown over time. Among the dishes served steaming broths include Patruco and casseroles. How I regret not having gone to the camera, to share these tasty and "warm" pictures!
Cerquita of that place, at the Central Market too many people to face steaming plates of different soups and stews or seafood, along with other preparations.
For his part in the workshop to participate in these days of Rancagua, not have been abstracted from the talks and soups, we are definitely in season soups, stews, brews, soups, creams, soups - they are natural or snapshots.
What are the soups?
Neither more nor less than liquid (usually water) that has been cooked vegetables and / or meat, also poultry, fish or seafood, vegetables and even bones "peeled" or "fleshy" in some of the classic recipes were prepared soups or prepared so far in Chile. These preparations take time for these ingredients are cooked. You can add rice, pasta or cereal in some regions of Chile is customary to use potatoes, wheat or prepared in various forms: crushed, reground, locro, or corn (maize) become chuchoca, or until quinoa and bread to make more robust soups. Today generally serve at the start of the meals but also can be a powerful "one dish" or main course.
In my reading I found the word "soup" of German and would correspond to "piece of bread dipped in a liquid" (Subercaseaux, kitchen Practice in Chile), the author mentions that this meaning away from what we know today as "soup."
But to our surprise I have the certainty that this can be hit back, because my eyes attest that the bread soaked in liquid, there is still as popular soup in our recipe, I've seen and I've tried. Chilean soup actually more consistent with this description would be our little "bread soup", which remains quite prepared and consumed at the grassroots level urban or rural.
G minor oulash http://www.orangecountyhungarians.com/Hungary-Hungarian-GulyasLeves.html
manuals cuisine soups currently classified into three large categories: light or clear soups, soups and stews linked (pureed soups) and velouté (linked or thickened with roux) and finally mention national special soup which may correspond to both the first and the second category. In this latter by way of example mention the English Gazpacho, the Borcht Russian, Greek Fasolia the Italian Minestrone, the Boulliabese Marseille-France, the Hungarian Goulash (which can also be soup or stew) and many others as I read "convey the soul of each civilization."
A small note about the dishes (thick soup), is that these have a high nutritional value, but as also have little fat, can become a "light meal" that will make us warm.
None of the definitions, general descriptions consulted this time, about the soup makes the distinction between cold and hot soups that I mentioned earlier, which in Chile are not part of traditional recipes.
Some soups we eat
quickly reviewing the index of recipes on this blog, I find little more than 45 soups, and reminded me to see the soup dumplings, which a few months ago, a lady told me that in that locality, near Marchihue that was the dish served in the tracks, "there was threshing, not the pot of meatballs."
remember that while she had me, my thoughts were a loose horse trails in Region IV, where the dish nortino essential in these trails was pan or boiled, but never pan with meatballs.
They realize,, like a simple sentence, is capable of revealing specific regional in our kitchens.
In a workshop on "kitchen and savings" using so-called Kitchen Witches in Rancagua, talked about the broth, or soups and some things caught my attention, most of the participants stated usually prepare the bread soup. It is becoming less, it seems relegated only to domestic consumption and popular sectors. I do not remember having seen even in soda fountains or chipped, so if you see another way to reuse bread, but sweet version is known college or bread pudding, which will be discussed at another time. Other soups
use and common use mentioned in this workshop were the stews, soups, Valdivia, decoctions, broth, natural creams, soups with noodles or rice, chicken legs or beef, beans, soups, bread and instant soups or creams.
Something that caught my attention this time was that talking to ell @ s about it would be a good breakfast, some emphasized that it was best from the morning with a good soup, bread, looked better or more forceful and eating a simple tea with bread. This led to a conversation where older people remembered that many years ago for breakfast ate up a plate of beans (they could not specify how long ago).
As with this group we have not yet reached the point that sharing how to prepare these soups, while reaching into the register left by Mayor Alfonso "Chile Food and Drink." Where contextualizes the soup of bread is to is to be used in times of scarcity and cold.
Bread Soup modern vegetarian version with cheese.
http://www.vegetomania.com/sopas/sopa-de-pan
Bread Soup Maestro Galdames,
Chile Food and Drink Mayor Alfonso
Galdames According to the master, is a stew of stale bread.
"Prepared a hash of stale bread. Boil a pot of water and add the seasoning, which may consist of pepper, salt, pepper, two beaten eggs. "
With this dish and at least away the cold of the stomach. Mayor adds that there are dishes that used to get away or to die singing.
there anything I can not understand, why do it here, a humble soup of bread does not enjoy the prestige of a similar, with bread, onion and cheese that is raging in the world? I refer to the French.
like to share with you the recipe for a real treat, with an ingredient, which is what gives not only the "touch of southern Chile" but also an unmistakable flavor and certainly delicious. I refer to smoked mussels coming from Puerto Montt, Chiloé and other southern places.
While waiting for a friend arrived with a southern mussels hanging, right "I was raw," as they say in the field-by I went through, at a fair in downtown Santiago.
With this Southern treasure, I had to leave for calling Aysen, a place where a few months ago I ate the last dish of smoked mussels carbon that I still keep in my memory, so I was super-duper tasty. Not to mention the wide and wonderful Southern cooking, where the wood stove maintains a comfortable temperature, regardless of the cold out there.
smoked mussels and ingredients for the soup. 2010 Photo Anabella.
Carbonada of smoked mussels
Posada del Carmen Conuco Hat
Aysen.
process begins by soaking the mussels, so once they are soft but you can get a "black." Then chop and set aside.
Put your pot on the fire and cover the bottom with a little oil, add a grated carrot and cook. Then add the cleaned and chopped clams.
half Stir in diced onion and diced carrots too, with chopped garlic and oregano. Add water and bring to a boil once hoped that the mussels are tender. At that time also put the pot cabbage, chopped squash and some diced potatoes.
Finally add the rice to your Dona Carmen told me, as up north have more vegetables at this time, you can also put some peas, corn kernels and chopped up some green beans, try as they may I want to put a little oregano, if fresh better, much more fragrant, and add salt.
recommend it to me was amazing, just follow the signs and the bar high, because she cooks and sensational option personal, just use garlic and onion and herbs, no pepper or chili.
wood stoves. Puerto Aysen. 2010. Anabella Photo
"The typical question fishmonger when shopping? Is if you take the head of the fish, and most people leave it and not told that they are great to make a great soup or chowder, along with the rest of the thorns that obviously you have to strain later and just stay with the liquid. Here an old recipe for how to do it. Hake
head broth
Mayor Alfonso
Food & Drink of chile
Prepare a fertile head, those who are able to walk to the dead, that is, is right in your point and tasty with salt to taste. It may be a strain the head and then he dropped the tozos of hake and vegetables, which can be varied, according to the station.
After fits, is passed back through the sieve, and last but not least, it adds over a cup of flour dissolved in cold water. Let it boil a little, hopefully between 7 and 10 minutes. And he proceeds to serve this dish, you can add fried bread that has been cut by as appropriate, ie square, but not too big and that's all science.
Market 
Coquimbo. Fish. Photo Anabella.
Fish Soup. Cinderella Mary
1949.
Use any sea fish cooked in the proportion of half a kilo of fish per liter of water, salt, carrot, celery, parsley, onions, bay leaf and the corresponding oil. When fish is cooked, the broth is passed and strain.
white sauces for fish are based in this heat. They are also used to make this soup, fish heads and tails with the time indicated.
Machas /.../ midtownlunch.com green sauce
soup stains. Oreste Plath 1907-1996
Folklore Food
Boil the clams thoroughly washed, then fry onions cut pen, which is added to broth along with some rice, salt, pepper, oregano and cumin . Variations of his presentation when serving them put two egg yolks with enough milk and lemon.
Soup "Machitos drowned." Nancagua 2009. Photo Anabella.
latter soup is very similar to a preparation group guardians of the school in La Quebrada, led to a field day exposing the work we carried them for several months, also during the week in the shop again Rancagua mention its existence is what they call soup with "macho drowned" I imagine that once the word was sautéed ... but who knows, apparently is still remembered and prepared by the Region VI.
The old recipe, 1911, the cookbook La Negrita Doddy, it seems rather similar to the preparation of "macho drowned", just with another name so much more "elegant" and replaced the flour with bread crumbs soaked in milk, I tested also had enough potatoes. And finally, the ladies who prepared the macho say you can do with the remains of cooked poultry, offal, some ground beef or even in trouble only with parsley. Soup
quenelles poultry.
(dumplings)
The Bold Doddy. 1911
These soups can be made with broth or bouillon.
is pounded breast of a chicken i cooked the steaks, put to soak a cup of bread crumbs with milk i is coupled with the breast, is added salt, pepper, pinch of nutmeg i two eggs. I made little balls are cooked in broth separately; are emptied into the bowl, then pour the broth or bouillon. Serve immediately.
Quenelles fish soup.
is prepared similarly, except that instead of chicken, toss fillets sea bass, eel and flounder.
