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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Valdiviano Soup

April 4, 2023 by Pilar Hernandez
Jump to Recipe·Print Recipe

Versión en españolValdiviano, Chilean onion soup

This soup is considered one of the oldest in Chile. Valdiviano is traditionally prepared using jerky (dried and salty beef), one way to preserve meat before refrigeration is available.
My family used to eat it made with charqui or BBQ leftovers; sometimes, it contains potatoes. This version is known as Ajiaco.

I must confess that this is one of the few kinds of soup I liked growing up. When I prepared it in the United States, I felt transported into my grandmother’s kitchen in Chile. My kid came downstairs excited to know what that yummy smell… genes calling. My grandmother was never shy about adding chili sauce to her cooking. Here in the USA, I use original Tabasco sauce with excellent results. I recommend it. And remember to bring it to the table for anyone wanting a hot, tastier dish.

Jerky available in the US is different from traditional jerky found in Chile. They generally use sugar to cure the meat, which changes the flavor, so I recommend using leftovers from a BBQ or buying roast beef and drying it in the oven, as indicated below. The result is very similar to the classic Chilean jerky.

In Chile, jerky needs to be heated and prepared before making soup.

Preparation of roast beef for Valdiviano

Preheat the oven to 200F or 100C.
Place roast beef on the baking sheet covered with aluminum foil—Cook for one hour. Turn off the oven and let it cool in the range. Chop small. You can make it the day before.
Preparation of jerky:
Preheat the oven to 350F or 180C. Distribute jerky on a baking sheet—Cook for 15 minutes. Remove from the oven. When it is cold enough to touch without burning, shred and discard any tricky bits or connective tissues. Chop the rest small.

You may also like the recipe: Chilean Beef Cazuela.

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Valdiviano, Chilean Soup

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A fantastic traditional Chilean soup.

  • Total Time: 1 hour, 20 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1 tablespoon lard or butter
  • 2 onions, sliced thin
  • 2 teaspoons paprika
  • 150 grams jerky (roast beef)
  • 1 tablespoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon Tabasco original or other hot sauce
  • 2 liters beef broth
  • 2 cups yellow pumpkin, diced
  • 1 bread
  • 1/2 cup of milk
  • Salt, oil
  • Parsley
  • 1 lemon
  • 8 eggs

Instructions

  1. In a large pot over medium-high heat, one tablespoon of oil and butter. Add paprika, stir.
  2. Once butter is dissolved, add thinly sliced onion and stir. Cook, occasionally going for 5 minutes.
  3. Add the chopped jerky or roast beef, oregano, cumin, and the hot sauce. Stir and cook for five more minutes.
    Jerky on Valdiviano
  4. Place chopped bread and milk in a bowl and allow to rest for 5 minutes. Using a fork, form a homogeneous paste.
  5. Add broth and pumpkin. Stir and when it starts boiling again, lower the heat and cook for 10 minutes.
    Pumpkin added to valdiviano
  6. Preheat the oven to 400F or 200C.
  7. Add bread to the soup, cook for five more minutes until or until it boils again. Add chopped parsley and lemon juice. Stir, taste, and adjust seasoning.
    bread added to soup
  8. Serve in bowls that can go in the oven, traditionally ramekins or clay plates.
  9. Place one egg in each ramekin and bring it to the oven until the egg white is cooked 5-10 minutes.
    egg on clay dish
  10. Serve hot. Be careful with the ramekins. They will be very hot.
    Valdiviano, Chilean onion soup

Notes

TABASCO sponsored the recipe Valdiviano in 2016. All opinions are mine.

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stove cooked
  • Cuisine: Chilean

Keywords: Valdiviano soup

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Valdiviano, Chilean onion soup

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Category: Chilean recipes, Chilean Soups & Starters

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  1. Peter

    September 21, 2020 at 8:02 pm

    Hi Pilar, What cut for the roast beef, how much of it and what seasoning do you use to cook It with.
    Thank you

    Reply
    • Pilar Hernandez

      September 22, 2020 at 2:23 pm

      Any roast beef from the cold cuts section will work (buy one that you like). Half a pound is enough, but you could use more.

      Reply
  2. Marcela

    June 16, 2017 at 11:59 am

    Dear Pilar, you have finally cleared an obscure doubt in my heart! Valdiviano v/s Ajiaaco. Thanks a lot for this magnificent recipes.
    Y por puro revolverla: Querida PIlar, ¡Me salvaste de una terrible duda! Valdiviano v/s Ajiaco. Gracias por estas macanudas recetas.

    Reply
    • Pilar Hernandez

      June 17, 2017 at 8:39 am

      I’m glad. Ja, que bueno. Saludos.

      Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, The Chilean Kitchen cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there …

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