3 Colombian soup recipes that you are going to love

Enjoy a delicious Colombian soup at home. Here we tell you how to prepare triphasic sancocho, ajiaco santafereño and mote de queso.

Colombian gastronomy is known for its great variety of soups. The recipes for these preparations have been handed down from generation to generation and have accompanied the lunches of all the families in the country.

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So, if you are thinking of preparing a soup with the flavor of grandma, these recipes will be the perfect guide for you to enjoy at home with family and friends.

Chef Iván Rodríguez tells us what ingredients you need and how to prepare them. Are you ready to start?

Three-phase sancocho

This dish is prepared throughout Colombia and is typical in a pot or river walk. Depending on the region, the ingredients may vary. However, the most representative components are chicken, pork, beef, potato, squash, green plantain, yucca, coriander and parsley.

To enjoy this delicious soup, chef Iván Rodríguez recommends following this recipe:

Number of servings: 8

Cooking time: 1 hour and 30 minutes


– 3 liters of water

– 1 chopped big onion

– 3 garlic cloves, minced

– 1 chopped paprika

– Half a teaspoon of cumin

– 1 teaspoon of achote

– 3 split ears

– 8 pieces of chicken

– 2 pounds of pork chop

– 2 pounds of rib of beef

– 4 green bananas

– 2 pounds of cassava

– 4 pounds of potato

– 2 sprigs of coriander

– Salt and pepper to taste


– In a saucepan, sauté the onion and garlic.

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– Once these ingredients are golden brown, add the 3 liters of water and introduce the chicken, beef, pork, ears and green banana.

– Add salt to taste and cook for 45 minutes over medium heat.

– Later, add the potato and cassava. Let cook for another 30 minutes.

– Check that all the ingredients are cooked and add coriander and parsley to taste.

– Serve with rice and avocado.

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Ajiaco Santafereño

This soup is typical of Cundinamarca and is one of the flagship dishes of Bogotá. The ajiaco is easy to prepare and contains chicken, Creole potatoes, pastusa potatoes, sabanera potatoes, corn on the cob, coriander and guascas. Traditionally, it is served with white rice, avocado, capers, and heavy cream.

If you are craving this delicious Colombian soup, read the following recipe and get to work.

Servings: 4

Cooking time: 1 hour


– 1 and a half liters of water

– 3 cloves of minced garlic

– 1 onion, chopped

– 150 grams of potato pastusa

– 150 grams of potato sabanera

– 150 grams of Creole potato

– 1 and a half pound chicken breast

– 2 ears of corn cut in half

– 1 branch of guascas

– 1 cup capers

– 1 branch of coriander

– 2 cups of heavy cream

– Salt and pepper to taste


– Boil the breast for 30 minutes.

– Add the garlic, onion and sliced ​​potatoes.

– Add salt, pepper and if you want you can add rosemary.

– Remove the chicken and add the ears. Let cook over low heat.

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– A few minutes before removing from the stove, add the guascas.

– Serve and add the cream and capers to taste.

– Accompany with rice and avocado.

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Cheese nickname

According to the chef, this recipe is believed to have emerged in the 1900s during the war in Corozal. Due to the inclemency of the war, yam was one of the few foods to cook and this delicious soup was born.

The secret of this typical dish of the Caribbean region is the coastal serum. With its incredible flavor you can transport yourself to the Colombian coasts. If you want to delight yourself with this dish, here is the recipe:

Servings: 4

Cooking time: 1 hour and 30 minutes


– liter and a half of water

– 2 chopped big onions

– 3 garlic cloves, minced

– The juice of 1 lemon

– 5 cups of yam, peeled and chopped

– 3 cups of coastal cheese cut into cubes

– 90 milliliters of coastal serum

– Salt and pepper to taste


– In a pot, cook the peeled yam with enough water.

– Let it cook for 45 minutes and stir constantly.

– In a frying pan, sauté the onion and garlic until golden brown.

– Add the sauce to the pot where the yams are.

– Let cook for an additional 30 minutes.

– Add the cheese and let it cook until it softens.

– Add the lemon juice, the serum and check that it is in a good point of salt.

– Serve and accompany with rice and avocado.

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