In Honduran cuisine, capirotadas soup is a traditional dish that has been passed down through the years. This soup, easy to prepare and nutritious, is especially popular during the winter season.
Ideal for people who do not consume meat or for those who want to eat deliciously on a low budget.
Although there are many variations of recipes, all share the characteristics of being filling and delicious.
A bit of history
It is believed that the original recipe was created in rural areas of Honduras, where farmers used the ingredients they had on hand to prepare simple and tasty meals.
This is a soup made with dough and ball cheese, with roots dating back to the Spanish colonial era.
During Lent, Catholics who could not afford fish prepared this soup as an alternative.
The typical Honduran version includes grated fresh local cheese and ground corn dough, shaped into small round cakes.
Preparation tips
If you want to give the recipe a different touch, you can add some vegetables to the soup, such as carrots, onions, and celery.
You can also try different types of cheese to vary the flavor.
Capirotadas Soup
Ingredients
1 cup of Corn flour
2 cups of Water
1 cup of Grated fresh cheese
1 cup of Mozzarella cheese
Vegetable oil
2 Eggs
1 liter of Beef or vegetable broth
¼ teaspoon of Achiote powder
Culantro
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a bowl, add corn flour, grated cheese, mozzarella cheese, eggs, achiote, salt, and pepper.
Step 2 : Gradually add water while kneading the mixture until obtaining the right consistency to form small tortillas or dough balls.
Step 3 : In a pot, place the broth and bring to a boil.
Step 4 : Add some unprepared corn flour to thicken the broth.
Step 5 : Fry the capirotada balls in oil until golden and then add them to the pot with the broth.
Step 6 : Wait 5 minutes and add the culantro before serving.
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