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Pantrucas (Chilean or Argentinian Soup with Noodles)

Difficulty level : Medium

Requires assistance : Yes

Portions : 4

INGREDIENTS

  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ pepper cut into strips
  • 100 g peas
  • 2 carrots cut into sticks
  • 1 stick celery
  • 300 g ground beef
  • 1 ½ l of warm water
  • 3 potatoes cut in cubes
  • Oregano, pepper, cumin and salt to taste

For the Dough :

  • 2 cups flour
  • ½ teaspoon baking powder
  • 1 egg
  • water

METHOD

  1. Heat the oil in a saucepan and cook the onion, garlic, pepper, carrots and celery for a few seconds, stirring occasionally to prevent burning. Add the ground beef and cook together with the vegetables. Then add the water to make a base broth to use later to cook the pantrucas
  2. Add oregano, pepper, cumin and salt to taste to the broth and cook over medium heat for approximately 10 minutes so that the broth absorbs the flavour of the vegetables and meat. This will determine how good your final dish tastes.
  3. Add the potatoes and cook for approximately 6 to 8 minutes, stirring from time to time.
  4. While the potatoes are cooking, combine the flour, baking powder and salt to taste in a bowl. Add the egg and mix with your hands, gradually adding the water until the dough comes together and doesn’t stick to your fingers. If it sticks to your fingers, add a bit more flour.
  5. Use a rolling pin to roll out the dough on a floured work surface to prevent it from sticking. Roll it out until it is approximately 4 mm thick. Once the dough is rolled out, cut it into approximately 4×4 cm squares. These are not precise measurements, they will simply give you an idea of the size of your pantrucas.
  6. Add the pantrucas (cut-up dough) to the saucepan with the prepared broth and cook over high heat for 4 more minutes, until the dough is cooked through. Stir from time to time so they don’t stick together.
  7. When they are ready, add the beaten egg and cook for no more than 2 minutes. Garnish with finely chopped parsley or coriander to serve.