Freedom |  Theological soup |  discover a traditional northern Peruvian recipe |  ADVANTAGE

Freedom | Theological soup | discover a traditional northern Peruvian recipe | ADVANTAGE

Theologian’s soup – a typical dish of the Moche area and a flagship dish freedom. It is also known as wedding moche, soup of the gods, or party soup. Its history and traditions continue to change hands, and the complexity of preparation and the large number of ingredients, from 27 to 29, does not stop chefs. Although it is more common to find Palm Sunday and during Holy Weekit is also consumed on holidays or when a family whim allows.

Like many dishes, recipes vary by region or taste, and this time we present this beef, pork and chicken dish. Follow the steps:

Ingredients:

[inicio-ingredientes]

  • 5 liters of water
  • 1 kg beef
  • 1 kg boneless pork (legs)
  • 1 white chicken
  • Heart and sweet (from chicken)
  • 6 sprigs of parsley
  • 6 capsicum peas
  • 4 sprigs fresh oregano
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 3 garlic cloves
  • 1/2 kernel grated nutmeg
  • 3 tbsp Butter
  • 1 tbsp butter
  • 1 red onion, chopped
  • 7 tomatoes without skin and seeds, chopped
  • 1/2 yellow pepper, veined and seedless, chopped
  • 200 g botia olives
  • 1/2 cup white raisins
  • 4 tbsp peeled and ground almonds
  • 2 tbsp sugar
  • 1/2 cup sweet wine
  • Toasted bread
  • 2 boiled eggs
  • Salt

[fin-ingredientes]

Theological soup is a dish enjoyed during Holy Week.  (Photo: GEK)
Theological soup is a dish enjoyed during Holy Week. (Photo: GEK)

Training:

[inicio-instrucciones]

Boil beef, pork and chicken in a saucepan with five liters of water. Cook until soft, then remove from the pan and chop. If desired, add chicken heart and gizzards to the broth. Cook a few more minutes and reserve. Separately grind the parsley, allspice, oregano, bay leaf, cinnamon, cloves, garlic, nutmeg and salt until a paste forms. Brown the mixture in a pan with butter and butter for a minute. Add onions, tomatoes and chili peppers. Remove and add beef, pork and chicken. When they turn golden, add the olives, raisins and almonds, sugar and wine. Stir, boil for a few minutes and remove from heat. Add the dressing to the broth and cook for 30 minutes. Serve with toasted bread and garnish with a boiled egg.

[fin-instrucciones]

.