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 the proper name, and depending on the community can also be called Pancutras. Either way is the same soup and perfect for the cold winters in the South of Chile.
If you want to add protein and some fat, you can add two eggs, beaten for 1 minute with a fork, to the soup just before serving. This gives it more consistency.
To storage Pantrucas soup:
Remember that if you have any soup left, it is better to take the Pantrucas (the 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.Print
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
- 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
Keywords: Chilean Soup, Pantrucas