ENGLISH
For a while now, I've been discovering my cooking skills. It turns out that when you live alone and don't have the lifestyle of going out to eat whenever you want, if you crave something, you have to learn to make it yourself. That's how I came up with this recipe.
I live in Mérida, which is part of the Venezuelan Andes, and here there's a famous dish: La Pizca Andina. It's basically a soup made with chicken broth and milk, often accompanied by arepas andinas (which are different from the arepas made in the rest of the country), and it's part of the cultural identity of this region.
One Sunday morning, I decided to make my first pizca andina. Here's how I did it:
Ingredients (serves 1 person):
- 2 potatoes.
- Scallion.
- Cilantro.
- 1/2 Maggi cube (or chicken broth).
- 1 cup of water.
- 1 1/2 cups of whole milk.
- 1 egg.
- 1/4 of cheese with little salt.
- Seasonings: salt, garlic, pepper, cumin.
1. Wash and chop
Wash all the ingredients (potato, scallion, cilantro), peel and chop them into small cubes. I like to chop them into medium-sized cubes.
2. Sauté
Sauté these chopped vegetables directly in the pot where we'll make the pizca andina or in a separate frying pan: add a drizzle of oil over medium heat, add salt, a teaspoon of ground or paste garlic, and pepper to taste, and stir everything until it's slightly golden. In my breakfasts and dinners, I don't like my food to have a very strong or seasoned flavor, so I made this pizca with mild but delicious flavors.
3. Add water
Once everything is sautéed to taste, add the cup of water and wait for the vegetables to soften. At this point, I add cumin to taste.
4. Add chicken broth
Once the vegetables are tender, add the chicken broth or, if not available, 1/2 Maggi cube (which is concentrated chicken broth). Stir and wait for all the flavors to blend.
5. Milk
Once we feel that our pizca has taken shape, add 1 1/2 cups of whole milk. This is the essential ingredient of the pizca andina, it cannot be missing. At this point, you'll see how the milk takes on the colors of the chicken broth and vegetables, and wait for it to boil well.
6. Egg and cilantro
Taste our pizca to adjust salt and flavors, add what is needed. Once we are satisfied with the flavor, add the egg. I like the egg to remain whole, like poached eggs. So I add it without stirring, so as not to break it. While it cooks, quickly chop a little previously washed cilantro to give it a final touch of flavor, and add it to our pizca. If the egg is ready, you can stir to integrate the cilantro.
7. Cheese
When the pizca is ready, you can chop a little cheese into cubes and add it to the bowl where you'll serve the soup. This cheese can be of your preference, here in Mérida smoked cheese is often used in pizca andina. I added semi-hard cheese with little salt since it was what I had available, and it gave the perfect touch.
8. Accompaniments
While our pizca is cooking, you can quickly make some arepitas to accompany it. I make the arepitas with sesame and chia seeds, I prepare this in advance with regular PAN flour in a cup and keep it in the fridge, so that every time I make arepas, I already have delicious flour with seeds ready. Additionally, I made myself a cup of coffee which is a must in my breakfasts.
9. Serve and enjoy
Serve our pizca andina in the bowl and you'll see how the cheese melts deliciously. And that's it, just enjoy :)
It's a very simple and quick recipe, and obviously so delicious. I hope you liked it!
ESPAÑOL
Desde hace un tiempo, estoy descubriendo un poco mis habilidades en la cocina. Resulta que, cuando vives solo y no tienes el estilo de vida de salir cada vez que quieras a comer fuera, pues si se te antoja algo, debes tú solito aprender a hacerlo.
Fue así como logré a esta receta.
Vivo en Mérida, que es parte de Los andes venezolanos, y aquí existe un famoso platillo: La Pizca Andina.
Es básicamente una sopa a base de caldo de pollo y leche, que se acompaña frecuentemente de arepitas andinas (que son diferentes a las arepas que se hacen en el resto del país), y forma parte de la identidad cultural de esta región.
Un domingo por la mañana, decidí hacer mi primera pizca andina. Aquí les cuento cómo:
Ingredientes: (porción para 1 persona)
- 2 papas.
- Cebollín.
- Cilantro.
- 1/2 cubito Maggi (o caldo de pollo)
- 1 taza de agua.
- 1 taza y 1/2 de leche entera.
- 1 huevo.
- 1/4 de queso semiduro con poca sal.
- Condimentos: sal, ajo, pimienta, comino.
1. Lavar y picar
Lavamos todos los ingredientes (papa, cebollín, cilantro), pelamos y picamos bien en cubitos. A mí me gusta picarlos en cubitos medianos.
2. Sofreír
Sofreímos estas verduras picadas directamente en la olla donde haremos la pizca andina o en un sartén aparte: agregamos un chorrito de aceite a fuego medio, agregamos sal, una cucharadita de ajo molido o en pasta y pimienta al gusto, y revolvemos todo hasta que quede un poco dorado.
En mis desayunos y cenas, no me gusta que mi comida tenga un sabor muy fuerte o condimentado, por lo cual procuré hacer esta pizca sin tanto condimento para que resultara en sabores suaves pero deliciosos.
3. Agregamos el agua
Una vez todo esté sofreído al gusto, agregamos la taza de agua y esperamos a que ablanden nuestras verduras. En este punto, yo agrego el comino al gusto.
4. Agregamos el caldo de pollo
Una vez nuestras verduras estén tiernas, agregamos el caldo de pollo o, en su defecto, 1/2 cubito Maggi (que es caldo de pollo concentrado). Revolvemos y esperamos que se integren todos los sabores.
5. Leche
Una vez sentimos que nuestra pizca agarró forma, agregamos 1 taza y 1/2 de leche entera. Este es el ingrediente totalmente imprescindible de la pizca andina, no puede faltar.
Para este punto, verás cómo la leche se pinta con los colores del caldo de pollo y los vegetales, y esperas a que hierva bien.
6. Huevo y cilantro
Probamos nuestra pizca para corregir sal y sabores, agregamos lo que haga falta. Una vez estemos a gusto con el sabor, agregamos el huevo. A mí me gusta que el huevo quede entero, como huevos pochados. Por lo cual lo agrego sin revolver, para no desbaratarlo.
Mientras se cocina, picamos rápidamente un poquito de cilantro previamente bien lavado para darle un toque de sabor final, y lo echamos a nuestra pizca. Si ya el huevo está listo, puedes revolver para que se integre el cilantro.
7. El queso
Cuando ya la pizca está lista, puedes picar un poquito de queso en cubitos y lo echas al plato donde servirás la sopa. Este queso puede ser el de tu preferencia, aquí en Mérida se usa mucho el queso ahumado en la pizca andina. Yo agregué queso semiduro con poca sal ya que era el que tenía disponible, y le dio el toque perfecto.
8. Acompañantes
Mientras nuestra pizca se hace, puedes montar rápidamente unas arepitas para acompañar. Yo hago las arepitas con semillas de ajonjolí y chía, esta la preparo previamente con Harina PAN normal en una taza y reservo en la nevera, a modo que cada vez que hago arepas, ya tengo una harina deliciosa con semillas ya preparada.
Adicional, me hice una taza de café que no puede faltar en mis desayunos.
9. Servir y disfrutar
Servimos nuestra pizca andina en el plato y verás cómo el queso se derrite deliciosamente.
Y listo, no queda más que disfrutar :)
Es una receta muy sencilla y rápida, y ni hablar de deliciosa. ¡Espero les haya gustado!
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Hi @mimistories
Please read our community rules, especially number 4, which says:
Every user new to Hive, or new to Foodies Bee Hive, must include a minimum of three photos showing their face (of the total number of photos in each post), making their recipes.
So in your next posts, we hope you respect this rule. No 1 photo, minimun 3.
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Oh hello! I think this is a misunderstanding. I already have posted in Foodies Bee Hive, that's why I just posted 1 photo of me here. This is the post I'm referring to https://peakd.com/hive-120586/@mimistories/my-recent-discovery-chicken-soup-or-mi-nuevo-descubrimiento-sopa-de-pollo I hope it is okay :)
You must included 3 photos in your next post, in every post.
The first time I tasted the pizca was in Merida but I didn't like it very much because it was clear. Then my wife prepared it with a lot of cheese, it was thick and very tasty. It is a typical dish of Venezuelan gastronomy.