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Valdiviano
Dried beef and potato soup
Valdiviano: Chilean soup of shredded dried beef (charqui), onion and potato with a poached egg
Valdiviano is one of Chile's oldest soups, said to date from the colonial days of Pedro de Valdivia, when soldiers carried charqui (sun-dried beef) on long marches. It is still a winter dish in the south, around Temuco and Valdivia, and a classic hangover cure in Santiago: a pot of slowly softened onions, potatoes and shredded dried beef in broth, scented with cumin and oregano, finished with a poached egg in each bowl. The usual mistake is skipping the soak: charqui must soak for at least 2 hours, or it stays leathery and over-salty. If you can't find charqui, use 300 g shredded cooked beef. A runny yolk is traditional; for pregnant women, young children or anyone with a weakened immune system, cook the egg until the yolk is firm. Chef's tip: cook the onions slowly until they almost melt, as they are what turn a humble broth into valdiviano.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz charqui (dried beef)soaked 2 hours, drained
- 3 tbsp vegetable oil
- 3 onionscut into thin strips (pluma)
- 2 cloves garliccrushed
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 1 tsp dried oregano
- 1 ⅛ lb potatoespeeled, thinly sliced
- 6 ¼ cups beef stock
- ½ tsp salt
- 4 eggs
- 2 tbsp fresh parsleychopped
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Method
0/6 doneStep 1: Pound the soaked 5 ½ oz charqui (dried beef) lightly and pull it into thin shreds with your fingers.
5 minStep 2: Heat 3 tbsp vegetable oil in a large pot over a medium-low heat and cook 3 onions for 15 minutes, stirring, until very soft and golden.
15 minStep 3: Add 2 cloves garlic, 1 tsp sweet paprika, ½ tsp ground cumin and 1 tsp dried oregano and cook for 1 minute.
1 minStep 4: Add the shredded beef, 1 ⅛ lb potatoes and 6 ¼ cups beef stock. Bring to the boil, then simmer for 25 minutes, until the potatoes are falling apart and thicken the broth. Taste before adding ½ tsp salt: charqui can be salty.
25 minStep 5: Lower the heat until barely simmering. Crack 4 eggs into the soup, spaced apart, cover and poach for 4 minutes for runny yolks or 7 minutes for firm.
6 minStep 6: Ladle into bowls with one egg each and scatter with 2 tbsp fresh parsley.
1 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 32 g
- Carbs
- 28 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does valdiviano take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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