Monday, February 8, 2010
Pancutras (Pantrucas) - Chilean Soup with dumplings
This is one of the most comforting soups to have on a very cold day. My mom made it for us especially during winter. Since I live here now, it is hard to make it just like her... so here is my take on the most delicious chilean soup with dumplings!
- For the dumplings:
1 cup all-purpose flour
2 Tbspn. olive oil
1/4 tspn. kosher salt
1/3 cup warm water or more (you only need some to get the dough together)
- For the soup:
2 quarts chicken stock, beef stock, or water.
1 regular sweet onion, sliced thinly
1 small sweet onion, minced
3 garlic cloves, minced
2 Tbsp. green bell pepper, diced
1 Lb. ground beef (good quality)
4 potatoes, pealed and diced
2 large carrot, cut into thin sticks
1/2 cup frozen peas
fresh flat-leaf parsley (chopped), for garnish
Place a medium saucepan over medium heat and drizzle olive oil into it. Add the minced onions, bell pepper and garlic and sauté for 5 minutes. Add the ground beef and cook until is brown. Add the potatoes, carrot sticks and sliced onions for 2 minutes. Add the stock and season with salt and pepper. Bring it to a boil and let it simmer slowly.
In the meantime, you can start working on the dumplings. Mound the flour on a medium size bowl and make a wide well in the middle. Sprinkle the salt and add the oil on the center. With a fork start combining the flour with the oil and salt. Add the warm water slowly until the dough is moist. Transfer to a floured surface and kneed until soft (a couple minutes). Roll the dough thinly (about 1/8") and cut into little squares (about 1").
Once the potatoes are cooked, add the frozen peas and let it cook for 2 minutes. Add the dumplings and cook for a couple minutes. Break the eggs (the idea is to keep the yolk intact) on top and fold gently. Let it simmer for 1 more minute and stop cooking. Let the soup rest for 10 minutes and serve. Garnish with fresh parsley.